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Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom
Please come back and join me for Freezer Food Friday…
Cranberry-Orange Pork Roast
Prep time: 15 minutes
Start to finish: 7 hours,
Slow cooker size: 3 1/2 to 4 quart
2 1/2 pound boneless pork shoulder roast, trimmed of fat
1 cup sweetened dried cranberries
1/2 cup chicken broth
1 teaspoon shredded orange peel
1/2 cup cranberry juice cocktail
2 tablespoons cornstarch
1. Place pork roast in slow cooker. In small bowl, mix cranberries, broth, orange peel and 1/4 cup of the cranberry juice cocktail. Pour over pork.
2. Cover; cook on low setting seven to nine hours.
3. Remove pork from slow cooker; place on serving platter. Cover with foil. Pour juices from the slow cooker into a 2-quart saucepan. If necessary, skim off any fat.
4. In small bowl, mix remaining 1/4 cup cranberry juice cocktail and cornstarch until smooth. Stir into juices in saucepan. Cook over medium heat, stirring constantly, until bubbly and thickened. Cut pork into slices. Serve pork with sauce.
Quick tip: This easy and elegant dish is perfect served with whole green beans and mixed rice pilaf. Add some freshly baked refrigerated crescent rolls and you’ll win rave reviews.
From “Pillsbury Fast Slow Cooker Cookbook”
Scroll down for my Freezer Food Friday post……
Ranch Pork Roast
1 2-1/2- to 3-pound boneless pork shoulder roast
Nonstick cooking spray
1 pound new red-skinned potatoes, halved
1 10 3/4-ounce can condensed cream of chicken soup
1 8-ounce package cream cheese, cubed and softened
1 0.4-ounce envelope ranch dry salad dressing mix
Freshly ground black pepper (optional)
1. Trim fat from meat. Lightly coat a large skillet with cooking spray; heat skillet over medium heat. In hot skillet brown roast on all sides. Remove from heat.
2. Place potatoes in a 3-1/2- or 4-quart slow cooker. Place meat over potatoes. In a medium bowl whisk together soup, cream cheese, and salad dressing mix. Spoon over meat and potatoes in cooker.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Serve with freshly ground black pepper, if desired. Makes 6 servings.
4. Creamy Ranch Potatoes: Prepare as above, except omit pork roast, use 2-1/2 pounds potatoes, and substitute one 8-ounce carton dairy sour cream for cream cheese. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir before serving.
Makes about 6 (1 cup) servings.
Shredded Fajita Pork
Recipe is by Julie Kay.
1 (4-lb.) pork roast, such as Boston butt
1 tbl. freshly ground black pepper
16 ozs. KC Masterpiece Fajita Marinade
1. Put pork roast into slow cooker and top with black pepper.
2. Cook on Low 8 hours. Remove from cooker and drain fat. Shred pork with two forks or slice into strips and put pork back into cooker. Add Fajita marinade and cook on Low for another hour.
3. Serve on pita bread, Kaiser rolls or as a topping for sweet or white potatoes.
BBQ Pulled Pork
Recipe is by McCormick
Makes 10 servings.
3 lbs. boneless pork shoulder roast, well-trimmed
1 (1.6-oz.) pkg. McCormick BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1. Place pork in slow cooker.
2. Mix seasoning packet, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on Low or 4 hours on High. Remove pork from slow cooker.
4. Shred pork, using two forks. Return pork to slow cooker; mix and heat with sauce before serving.
Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Here is a link to my other crockpot recipes, make sure you check them out!
Slow-Cooker DIY Fajitas
Active: 10 min/Total: 8 to 10 hr on low
Planning Tip: Pork mixture can be cooked 1 day ahead and refrigerated.
Reheat stovetop or in microwave.
1 cup Mexican-style fajita sauce and marinade (we used World Harbors)
1 Tbsp chopped garlic
3-lb boneless pork shoulder, well trimmed
2 medium red peppers, cut in 1/2-in.-wide strips
1 medium red onion, thinly sliced
¼ cup fresh lime juice
¼ tsp salt
½ cup chopped fresh cilantro
Serve with: soft flour tortillas, assorted Stand ’n Stuff taco shells, guacamole, shredded lettuce and salsa
1. Mix fajita sauce and garlic in 4-qt or larger slow-cooker. Add pork; turn to coat. Scatter peppers around pork. Cover and cook on low 8 to 10 hours or until pork is very tender.
2. At least 20 minutes or up to 2 hours before serving, toss onion slices with lime juice and salt in a small serving bowl. Then refrigerate, tossing occasionally, until onions are slightly wilted.
3. Remove pork to a cutting board. Shred with 2 forks into bite-size pieces. Return to slow-cooker; stir in cilantro.
4. Spoon into a serving bowl and let guests fill their own tortillas or taco shells. Serve with the pickled onion.
Per serving: 456 cal, 29 g pro, 9 g car, 1 g fiber, 33 g fat (12 g sat fat), 123 mg chol, 306 mg sod
Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment! Here are a few crockpot recipes I posted earlier this week, followed by today’s entry. Enjoy!
Pineapple Rice Pudding
Salsa Chicken and Peas
Shredded Apricot Pork Sandwiches
by the Editors of Easy Home Cooking Magazine
Cook Time: 8-1/4 to 9-1/2 hours
Yield: Makes 10 to 12 sandwiches
2 medium onions, thinly sliced
1 cup apricot preserves
1/2 cup packed dark brown sugar
1/2 cup barbecue sauce
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes
1 (4-pound) boneless pork top loin roast, trimmed of fat
1/4 cup cold water
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
1 teaspoon salt
1 teaspoon black pepper
10 to 12 sesame or onion rolls, toasted
1. Combine onions, preserves, brown sugar, barbecue sauce, vinegar, Worcestershire sauce and pepper flakes in small bowl. Place pork roast in 5-quart slow cooker. Pour apricot mixture over roast. Cover; cook on LOW 8 to 9 hours.
2. Transfer pork to cutting board; cool slightly. Shred pork into coarse shreds using 2 forks. Let cooking liquid stand 5 minutes to allow fat to rise. Skim fat.
3. Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook, uncovered, on HIGH 15 to 30 minutes or until thickened. Return shredded pork to slow cooker; mix well. Serve on toasted buns.
Variation: A 4-pound pork shoulder roast, cut into pieces and trimmed of fat, can be substituted for pork loin roast