Archive for the ‘Pork – Slow Cooker’ Category
Slow Cooker Honey Garlic Kielbasa
Excellent tasting sauce with the sausage. Be careful not to overcook or you have have some sausage that is a little tough. This can be served as an appetizer or over rice, egg noodles, or potatoes for a main dish.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- ¼ cup brown sugar, packed
- ⅓ cup honey
- ½ cup ketchup
- 2 tablespoons light soy sauce
- 4 cloves garlic, minced
- 1 kilo Kielbasa sausage, sliced ½ to ¾ inch slices, (or Polish sausage, or any precooked smoked sausage)
Instructions
- To the slow cooker, add all the ingredients except the Kielbasa. Stir to mix together.
- Add the sliced Kielbasa or smoked sausage of your choice. Stir into the sauce to coat the sausage slices.
- Cover and set to Low setting, cooking 4 hours, stirring about every 30-40 minutes.
- Serve with your choice of sides, and enjoy. We served this with rice and sautéed mushrooms on the side, but so good, no photo.
Notes
Fair cost per serving.
Variant: 1. Use chili sauce in place of ketchup.
Slow Cooker Pork Chops & Potatoes
This sounds like an excellent slow cooker meal. Servings are based on the number of chops you use. The use of a mandoline for slicing is highly recommended. Links to the Shortcuts are listed in the Notes section.
Equipment
- Mandoline
- Slow Cooker (6+ quart)
Ingredients
- 4-6 pork chops, bone in or out is fine
- 4-6 medium potatoes, peeled or unpeeled is your choice
- 1 carrot, peeled or unpeeled is your choice
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 1 can condensed cream of onion soup, (10½ oz / 298 g), Shortcut
- ½ can milk, (¾ cup if making the soup from scratch)
- butter, as needed
- salt and pepper, as needed
Instructions
- The use of a mandoline is highly recommended, which is what I used. Thinly slice the potatoes and carrot. I used 5 potatoes, peeled.
- Grease the slow cooker with butter or cooking spray. Add half of the potatoes in an even layer, then cover them with half of the carrot in an even layer. Add salt and pepper as desired, and add 3-5 pats of butter. This is the first layer.
- Repeat the layers with the remaining potatoes and carrot, and again salt and pepper the top, add more pats of butter.
- Salt and pepper each side of your chops. I used fresh cracked white pepper and ¾ inch bone in Kurobuta chops.
- Place chops on top of the potato and carrot layer. I placed 3 chops in the first layer and 2 chops on top of those.
- In a mixing bowl, add the soup and milk and mix together. Pour over the chops and spread it out to the edges.
- Place the slow cooker on Low setting for 6-8 hours or until very tender.
- Place a chop on each place, side with some potatoes and carrots, and additional sides of your choice. Enjoy.
Notes
High cost per serving based on the cost of the chops, but worth it for a once in a while meal with visiting family and friends.
Variants: 1. Use 2 cans of chicken soup in place of chicken and onion soups. 2. Use 1 can chicken and 1 can of mushroom soups in place of chicken and onion soups. 3. Use 1 can of chicken and 1 can of celery soups in place of the chicken and onion soups.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Onion Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Slow Cooker Cocktail Sausages
Chili sauce and orange marmalade go together well, so this is a Asian twist on BBQ Little Smokies, and it is delicious! For this I use the tiny mini cocktail chicken & pork sausages, the bonus is they have no plastic 'skins' to remove first.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 1 cup chili sauce
- ½ cup orange marmalade
- 1 kilo mini cocktail sausages, (2 lb)
Instructions
- Add the chili sauce and marmalade to your slow cooker and stir together.
- Add the sausages, mini size remove the skins first, the tiny mini may not have skins. Mix them into the sauce. Cover and set to Low setting for 2-3 hours.
- Serve right from the pot, enjoy with sides of your choice, a seasoned rice goes very well with this.
Notes
Fair cost per serving now, I have to get the exact price on the 1,000 gram packages of the tiny mini cocktail sausages.
Rio Grande Ribs
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Broiler
- Slow Cooker
Ingredients
- 2 kilos country style pork ribs, trimmed of visible fat, (4 lb)
- salt and black pepper, as desired
- 1 jar picante sauce, (16 oz / 453 g)
- ½ cup beer
- ¼ cup hot sauce
- 1 teaspoon chili powder
- 2 cups French fried onions, Shortcut
Instructions
- Season ribs with salt and pepper as desired, place ribs on the rack in your broiler pan and broil the ribs, 6 inches from heat, for 10 minutes, turning once, or until well browned.
- Place ribs in your slow cooker.
- In a bowl, add picante sauce, beer, hot sauce, and chili powder, mix together.
- Pour mixture over the ribs. Cover and set the slow cooker to Low setting for 6 hours or High setting for 3 hours, or until are tender.
- Take ribs out of the slow cooker and place on a platter, cover with foil to keep warm.
- To the slow cooker, turn the setting to High and leave cover off. Add 1 cup of French fried onions, stir into the liquid and cook for 10-15 minutes or until slightly thickened.
- Spoon the sauce over the ribs and top with the remaining 1 cup of French fried onions.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving based on cost of the picante sauce in Thailand. An alternative that I will test is using homemade salsa in place of the picante sauce.
Shortcut: French Fried Onions.
Ale'd Pork & Sauerkraut (Slow Cooker)
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Equipment
- Slow Cooker
Ingredients
- 1 jar sauerkraut, undrained, (907 g / 32 oz)
- 1 ½ tablespoons sugar
- 1 can ale, (12 oz / 330 ml)
- 1 pork shoulder roast, or butt roast, boneless, (about 2 kilos / 3 ½ lbs)
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Place the sauerkraut in your slow cooker, sprinkle with the sugar, and pour on the ale.
- Place pork roast, fat side up, on top of the sauerkraut. Sprinkle evenly with salt, paprika, garlic powder, and black pepper.
- Cover and set the slow cooker to High setting for 6 hours.
- Remove pork to a large serving platter and slice. Remove sauerkraut using a slotted spoon and arrange around pork. Spoon some liquid from slow cooker over the sauerkraut as desired.
- Serve with sides of your choice. Enjoy.
Notes
Fair cost per serving based on cost of sauerkraut but will research this further.
Italian Sausage & Peppers (Slow Cooker)
This is an easy, and flavorful dish. I used store bought sausage links and I look forward to making this again when I get back home (Thailand) and using my homemade Italian sausage. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 Italian sausage links, (about 1 lb 8 oz / 750 g), Shortcut
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 can crushed tomatoes, (28 oz / 793 g)
- 1/4 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
Instructions
- For the sausage, you can chop first or just place whole in the slow cooker and chop when the cooking time is done.
- Add everything to the slow cooker except the sausage and mix together.
- Add the sausage and move them down into the liquid. Cover and set to Low setting for 6 hours. I actually have 10 links in here.
- If you started with whole sausages, remove them to a cutting board, slice, and return them to the pot.
- Serve over pasta or rice or even as is. Enjoy
Notes
I am in the US currently and I bought the sausage at Kroger for about $5.25, the remaining ingredients are minimal. For 6 servings, this is about 88 cents per serving. When I return to Thailand, I will make the sausage myself and maybe get the cost down to about 50 cents per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
Slow Cooker Pork Tenderloin
This sounds like an excellent pork tenderloin recipe, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo pork tenderloin, (2 lbs)
- 2 cups BBQ sauce, Shortcut
- 1 tablespoon Dijon mustard
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- Add the tenderloin to your slow cooker.
- In a measuring cup, add the remaining ingredients and mix together.
- Pour sauce over the tenderloin. Place lid on the slow cooker, and set to Low setting and cook for 4 hours or until the internal temp reaches 63 C (145 F), let rest 10 minutes. Or cook on High setting for 2 hours or or until the internal temp reaches 63 C (145 F), let rest 10 minutes.
- Slice and serve with the sauce. Mashed potatoes and fried corn would be great side dishes.
Notes
I will price this when I buy a pork tenderloin.
Shortcut: BBQ Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Ham Hocks & Beans (Slow Cooker)
Sounds like a good hock and bean recipe, bonus is any beans can be used. I made this on 15 Oct 2019, using 1 lb of Great Northern Beans and three smoked hocks that weighed a total of 2 1/4 lbs, cooked on Low for 6 hours and the beans and hocks were perfect, this recipe is a keeper.
Ingredients
- 500 grams dry beans, your choice, (1 lb)
- 2-3 smoked ham hocks, (1-1 1/4 kilos / 2-2 1/2 lbs)
- 1 onion, diced
- 6 cloves garlic, smashed and minced
- 1 bay leaf
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1-2 quarts chicken broth, (4-8 cups)
- salt and pepper, as desired, to taste
Instructions
- Sort the beans and remove and discard any foreign debris, rinse, then place in a large bowl. Add water to cover by 2 inches. Cover and set aside to soak overnight.
- When you are ready to start cooking, rinse the smoked hocks and place in your slow cooker.
- Drain and rinse the beans, then place in your slow cooker. I am using Great Northern Beans for this batch then add the onion, garlic, oregano, and pepper.
- Pour in 1-2 quarts of chicken broth so the broth is about 1 inch over the beans.
- Turn your slow cooker to Low setting and set your timer for 6 hours, cooking until the beans are tender and hocks are falling apart. If the beans are not tender, continue cooking and check each hour afterwards. Six hours was perfect for me.
- When the beans are soft, remove the hocks, use forks to remove the meat, discard the bones, skin, and fat.
- Chop the meat and return to the slow cooker.
- Taste, season with salt and pepper as desired, serve and enjoy.
Notes
This is Low cost per serving in the US, and for Thailand, I have never seen smoked hocks but I will come up with some recipes to prepare these as Thailand has excellent raw hocks, called 'pork side leg' at Tesco, for a very reasonable price.
Variants: 1. Stir in a can of drained diced tomatoes at the end of the 6 hours, heat through for 15 minutes, highly recommended. 2. Use smoked turkey legs in place of the hocks, also highly recommended.
Crock Pot Roasted Pork
This comes from a good friend, and is highly recommended. My friend's words "one of her best roast pork dinners in 31 years. It just hit me we've been together for almost 31 years. I guess I better decide if she's a keeper." That tells me, this is good! I cannot wait to try this recipe! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 kilo pork roast, (3 lbs)
- cooking oil, as needed
- butter, as needed
- 1 onion, diced
- 1 bottle Tony Chacherie's, Roasted Garlic & Herb Injectable Marinade
- meat injector, this item is needed
For the Dry Seasonings
- 2 teaspoons paprika
- 2 teaspoons dried marjoram
- 2 teaspoons dried rosemary
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 4 teaspoons seasoned salt, (Shortcut)
Instructions
- Heat a skillet to medium high to high heat with a tablespoon or so of cooking oil. When hot, add the roast and brown on all sides, if the pan is getting dry, add a tablespoon or so of butter at a time.
- Once the roast is browned on all sides, remove from the pan to a plate. Pour the juices into your slow cooker.
- In a bowl, mix together the Dry Seasonings.
- Use the bottled marinade and an injector, and inject the marinade throughout the pork roast. Place the roast into your slow cooker.
- Sprinkle the dry seasonings on all sides of the roast, turn the roast in the cooker while you do this, the reason in the cooker, all the seasonings are in there and will season the pork as it cooks. Turn the slow cooker to Low setting and cook for 4 hours.
- Just before the 4 hours on Low setting are complete, preheat your oven to 100 C (200 F). Line a baking sheet with foil and fold up the edges to hold in any liquids.
- At 4 hours on the slow cooker, remove the roast and place on the prepared baking sheet, tent with foil and place in the heated oven. Turn the oven off., you are letting the roast rest. While the roast is resting, prepare your sides.
- Slice the roast and enjoy with sides of your choice. Here, served with roasted potatoes and a garden salad (not in the photo), enjoy.
Notes
Low cost per serving.
Shortcut: Seasoned Salt.
Hoppin John (Slow Cooker)
This is a classic southern US dish of black eyed peas and ham served over rice or even as a side dish. I made this on 17 Jan 2019 and used some variants as well, excellent dish! There is several shortcuts to lower costs as well. Links to the Shortcuts are listed in the Notes section.
Equipment
- Slow Cooker
Ingredients
- 3-4 cups cooked ham, cut into bite size pieces
- 1 medium onion, diced
- 3 cans black-eyed peas, drained, rinsed (15 oz / 425 g each), or 6 cups cooked, Shortcut
- 2¾ cups chicken broth, fresh or from powder, Shortcut
- 2-3 cloves garlic, smashed and minced
- ½ teaspoon cayenne pepper, or to taste
- salt and pepper, as desired
- hot cooked rice, for serving, if desired
Instructions
- Drain the beans and add to your slow cooker. I used cooked dry beans.
- Add remaining ingredients to your slow cooker. I added red and green bell peppers, celery, smoked ham, and bacon as variants as well as homemade chicken broth.
- Give the pot a stir then cover and set to Low setting for 4 to 6 hours but anything past 8 hours and the beans will be really soft.
- Stir the pot once an hour. Here it is at 4 hours, and it is perfect.
- Serve over rice for a main dish or serve as is without rice as a side dish. Enjoy.
Notes
Low cost per serving, especially if using leftover ham or beef, and using the shortcuts.
Shortcuts: Black Eyed Peas (Pressure Cooker), Chicken Broth.
Variants: 1. Use cooked and sliced sausage, any type you wish. 2. Use leftover cooked beef, cut into bit size piece. 3. Use chopped bacon. 4. Add a bell pepper or two and or celery.
