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Posts tagged ‘pork’

Root Beer Pulled Pork BBQ

Gooseberry Patch has a new recipe book called Slow Cookers, Casseroles & Skillets. Here is a sample recipe:

Root Beer Pulled Pork BBQ

2 onions, sliced and divided
2 T. garlic, minced
4-lb. pork roast
1/2 t. salt
1/2 t. pepper
4-1/2 c. root beer, divided
16-oz. bottle favorite barbecue or chili sauce

Place one sliced onion in the bottom of a slow cooker; add garlic. Sprinkle roast with salt and pepper; place in slow cooker. Add 1-1/2 cups root beer to slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 hours. Remove roast and set aside to cool. Discard onion and liquid in slow cooker. In a saucepan, bring sauce and remaining root beer to a boil; simmer for 30 minutes. When roast is cool enough to handle, shred with a fork, discarding bone and fat; return shredded meat to slow cooker. Stir in sauce mixture and remaining onion. Cover and cook on high setting for one to 3 hours, until onion is soft. Serves 12.


Sweet and Sour Pork Meatballs

Sweet and Sour Pork Meatballs

Preparation time: 25 minutes

Cooking time: 6 hours and 20 minutes

Makes: 4 to 6 servings

1 lb (500 g) lean ground pork
1/4 cup (60 mL) bread crumbs
1 large egg, beaten
2 teaspoons (10 mL) grated fresh ginger
1 garlic clove, minced
1/2 teaspoon (2 mL) salt
freshly ground black pepper to taste
1 (14 oz) can tomato sauce
1/4 cup (60 mL) ketchup
1/4 cup (60 mL) rice vinegar
3 tablespoons (45 mL) honey
1 tablespoons (15 mL) soy sauce
2 teaspoons (10 mL) cornstarch
1 (19-oz) can unsweetened pineapple chunks
1 medium green bell pepper, cut into small cubes
2 green onions, thinly slice

Preheat the oven to 375 F (180 C). Line a baking sheet with parchment paper. Place the pork, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1 1/2-inch balls and set on the baking sheet. Roast 20 minutes, or until cooked through.

Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple and its juice, and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are deliciously tender. Sprinkle servings of the meatballs with green onion.

3-Step Baby Back Ribs in the Slow Cooker

3-Step Baby Back Ribs in the Slow Cooker

Recipe is by Tracey Koch.

Serves 6.

2 sides baby back pork ribs
1/2 tsp. salt
1/2 tsp. cumin powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground turmeric
1/2 tsp. chili powder
1 (18-oz.) bottle of your favorite barbecue sauce

1. Turn the slow cooker on High and rinse the baby back ribs. Pat them dry and cut them in half to fit into your slow cooker.

2. In a small bowl, combine all of the dry ingredients and sprinkle over the ribs.

3. Place the seasoned ribs into the slow cooker and pour the sauce over them. Cover and cook on High for 4 to 5 hours or until ribs are tender.

Kitchen helpers: Kids love to eat ribs, and these take no time to make. Have your kids mix up the dry ingredients and help season the ribs and put them in the slow cooker.

Pork and Beans Stew


Today is  Cooking Thursday! Post your favorite recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Please come back and join me for Freezer Food Friday!

Pork and Beans Stew

From Julie Kay

Serves 6 to 8.

2 to 3 lbs. boneless country-style pork ribs
2 green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp. black pepper
1 (16-oz.) can pinto beans, drained
1 (15-oz.) can black beans, drained
1 (14.5-oz.) can stewed tomatoes
1/2 cup small shell pasta

1. Put ribs into slow cooker.

2. Add all remaining ingredients except pasta.

3. Cook on Low for 6 to 8 hours. Add pasta in last 30 minutes of cooking and remove all with slotted spoon when pasta is cooked.

Portuguese Stew

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

Portuguese Stew

From Jamie Wax
Serves 6 to 8.

1 (1-lb.) pork loin, cut into cubes
Olive oil
2 sweet onions, chopped
2 medium-size sweet potatoes, cut into cubes
1 bell pepper, chopped
2 cloves garlic, minced
3 cups boxed chicken broth or fresh chicken broth
1 (32-oz.) can crushed tomatoes
1 (16-oz.) can garbanzo beans or chickpeas, drained
1 (15-oz.) can black beans, drained
1 (15.25-oz.) can corn, drained
1/4 cup Port wine
1 tsp. cumin
1 tbl. chili powder
1 tbl. cinnamon
1 tsp. Tony Chachere’s seasoning
1 tsp. sweet basil or 3 fresh leaves, torn

1. Brown pork cubes in scant amount of olive oil over medium-high heat on stove-top and add in chopped onions.

2. Remove pork and onions to slow cooker and add in all other ingredients.

3. Cook on Low 8 hours.

Thai-Style Pork Stew

Thai-Style Pork Stew


Serves: 8


This recipe is from Cooking Light, September 1999.


2 pounds boned pork loin, cut into 4 pieces

2 cups (1-by-¼-inch) julienne-cut red bell pepper

¼ cup teriyaki sauce

2 tablespoons rice or white wine vinegar

1 teaspoon crushed red pepper

2 garlic cloves, minced

¼ cup creamy peanut butter


6 cups hot cooked basmati rice

½ cup chopped green onions

2 tablespoons chopped dry-roasted peanuts

8 lime wedges


Trim fat from pork. Place pork and next five ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for eight hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.


 Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.



Please come back and join me for Freezer Food Friday


It is more important that chops be at least 1 inch thick than a particular weight.

Start to finish: 10 minutes prep, 6 to 8 hours unattended slow cooking.

• Vegetable oil spray
• 1/3 cup reduced-sodium soy sauce
• ½ cup apricot whole-fruit preserves
• 2 garlic cloves, finely minced
• 3 tablespoons ketchup
• 4 (1-inch or thicker) pork-loin chops, preferably bone-in (see note above)

Spray the inside of a slow cooker with vegetable oil. In a small bowl, combine soy sauce, apricot preserves, garlic and ketchup. Stir to blend well.

Blot pork chops with paper towels, brush each side with sauce, and place in the bottom of slow cooker. If chops must stack to fit, coat first layer with additional sauce before adding remaining chops. Pour all remaining sauce over chops.

Cover and cook on low until meat is fork tender, 6 to 8 hours. Remove from the pot, and serve. Makes 4 servings

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