Easy Slow Cooker Cookbook (35 page)

pORK

pork Roast with Apricot Glaze

1 (3 pound) boneless pork roast

1.3 kg

¹⁄3 cup chicken broth

80 ml

1 (18 ounce) jar apricot preserves

510 g

2 tablespoons dijon-style mustard

30 ml

1 onion, finely chopped

1 green bell pepper, finely chopped

• Trim fat from roast and, if necessary, cut roast to fit into sprayed 4 to 5-quart (4 L) slow cooker. Place in roast in cooker.

• In saucepan combine broth, preserves, mustard, onion and bell pepper and heat just enough to mix ingredients well and pour over roast.

• Cover and cook on LOW for 9 to 10 hours or on HIGH

for 5 to 6 hours.

• Transfer meat to serving plate.

• Sauce left in cooker is delicious as is or thicker. To thicken sauce, mix 1 tablespoon (15 ml) cornstarch and 2 tablespoons (30 ml) water. Place in saucepan and add sauce from cooker.

• Heat sauce and stir constantly until sauce thickens slightly.

• Sauce may be served with hot, cooked rice or just spoon over roast. Serves 6 to 8.

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pORK

Fruit-stuffed pork Roast

1 (3 - 3½ pound) boneless pork loin roast

1.3 kg

1 cup mixed dried fruits

240 ml

1 tablespoon dried onion flakes

15 ml

1 teaspoon thyme leaves

5 ml

½ teaspoon ground cinnamon

2 ml

2 tablespoons oil

30 ml

½ cup apple cider

120 ml

• Place pork on cutting board. Cut horizontally through center of pork almost to opposite side. Open pork like a book.

• Layer dried fruits and onion in opening. Bring halves of pork together and tie at 1-inch intervals with

kitchen twine.

• In small bowl, combine 1 teaspoon (5 ml) salt, thyme, cinnamon and ½ teaspoon (2 ml) black pepper and rub

into roast.

• Place roast in skillet with oil and brown roast on all sides.

• Place roast in sprayed slow cooker and pour apple cider in bottom of cooker.

• Cover and cook on LOW for 3 to 4 hours. Partially cool before slicing. Serves 6 to 8.

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pORK

Country pork Chops

7 - 8 new potatoes with peels, sliced

2 onions, sliced

1 (10 ounce) can cream of celery soup

280 g

¹⁄3 cup chicken broth

80 ml

3 tablespoons dijon-style mustard

45 ml

1 (4 ounce) can sliced mushrooms, drained

114 g

1 teaspoon minced garlic

5 ml

¾ teaspoon dried basil

4 ml

8 boneless pork chops

• Place potatoes and onions in large slow cooker.

• In bowl, combine soup, broth, mustard, mushrooms,

garlic and basil, mix well and pour over potatoes and

onions. Stir to coat vegetables.

• Sprinkle pork chops with a little salt and pepper. In skillet brown both sides of pork chops in a little oil.

• Place chops over vegetables.

• Cover and cook on LOW for 6 to 7 hours.

Serves 6 to 8.

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pORK

spinach-stuffed pork Roast

1 (2 - 2½ pound) pork tenderloin

1 kg

1 (10 ounce) package frozen chopped spinach,

thawed

280 g

¹⁄3 cup seasoned breadcrumbs

80 ml

¹⁄3 cup grated parmesan cheese

80 ml

2 tablespoons oil

30 ml

½ teaspoon seasoned salt

2 ml

• Cut tenderloin horizontally lengthwise about

½-inch (1.2 cm) from top to within ¾-inch (1.8 cm) of

opposite end and open flat.

• Turn pork to cut other side, from inside edge to outer edge, and open flat. If one side is thicker than other side, cover with plastic wrap and pound until both sides are ¾-inch (1.8 cm) thick.

• Squeeze spinach with several sheets of paper towels several times until all liquid is gone.

• Combine spinach, garlic, breadcrumbs and cheese and mix well.

• Spread mixture on inside surfaces of pork and press down. Roll pork and tie with kitchen twine.

• Heat oil in large skillet over medium-high heat and brown pork on all sides.

• Place in oval slow cooker and sprinkle with salt. Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

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pORK

pork and Cabbage supper

1 (16 ounce) package baby carrots

.5 kg

1 (1 ounce) packet golden onion soup mix

28 g

1 cup chicken broth

240 ml

1 (3 - 4 pound) pork shoulder roast

1.3 kg

1 medium head cabbage

• Place carrots in 5-quart (5 L) slow cooker.

• Add chicken broth and 1 cup (240 ml) water. Sprinkle dry soup mix and lots of black pepper over carrots.

• Cut roast in half (if needed to fit in cooker) and place over carrot mixture. Cover and cook on LOW for

6 to 7 hours.

• Cut cabbage in small-size chunks and place over roast.

Cover and cook additional 1 to 2 hours or until cabbage cooks. Serves 6 to 8.

Home-style Ribs

4 - 6 pounds boneless pork spareribs

1.8 kg

1 cup chili sauce

240 ml

1 cup packed brown sugar

240 ml

2 tablespoons vinegar

30 ml

2 tablespoons Worcestershire sauce

30 ml

• Sprinkle ribs liberally with salt and pepper. Place ribs in slow cooker.

• Combine ½ cup (120 ml) water, chili sauce, brown

sugar, vinegar and Worcestershire and spoon over ribs.

• Cover and cook on LOW for 5 to 6 hours.

Serves 6 to 8.

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pORK

Roasted Red pepper Tenderloin

2 pounds pork tenderloin

1 kg

1 (1 ounce) packet ranch dressing mix

28 g

1 cup roasted red bell peppers, rinsed, chopped

240 ml

1 (8 ounce) carton sour cream

227 g

• In large skillet, brown tenderloins and place in

6-quart (6 L) oval slow cooker.

• Combine ranch dressing mix, red bell peppers and

½ cup (120 ml) water and spoon over tenderloins.

• Cover and cook on LOW for 4 to 5 hours.

• When ready to serve, remove tenderloins from slow

cooker.

• Stir sour cream into sauce. Serve over tenderloin slices.

Serves 4 to 6.

Walnut Ham

½ pound cooked, ham slices

227 g

2 (10 ounce) cans cream of onion soup

2 (280 g)

¹⁄3 cup grated parmesan cheese

80 ml

¹⁄3 cup chopped walnuts

160 ml

Hot cooked linguine

• Cut ham into ½-inch (1.2 cm) strips.

• Place soups, cheese, walnuts and ham strips in slow cooker.

• Cover and cook on LOW for 1 to 2 hours or until hot and bubbly.

• Serve over hot, cooked linguine. Serves 4.

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pORK

Honey-Mustard pork Roast

1 green bell pepper, chopped

1 sweet red bell pepper, chopped

2 yellow onions, chopped

3 tablespoons sweet and tangy honey-mustard

45 ml

1 (2 - 2 ½ pound) pork loin roast

1 kg

• Combine bell peppers and onions in 4 to 6-quart

(4 L) slow cooker. Rub honey-mustard liberally over

pork loin with most of honey-mustard on top.

• Cook on LOW for 4 to 6 hours and place in serving

platter. Spoon bell peppers, onions and pan juices in small serving bowl and spoon over slices of roast to serve.

Serves 4 to 6.

Delectable Apricot Ribs

4 - 5 pounds baby back pork ribs

1.8 kg

1 (16 ounce) jar apricot preserves

.5 kg

¹⁄3 cup soy sauce

80 ml

¼ cup packed light brown sugar

60 ml

2 teaspoons garlic powder

10 ml

• Spray large slow cooker and place ribs in cooker.

• In bowl, combine preserves, soy sauce, brown sugar and garlic powder and spoon over ribs.

• Cover and cook on LOW for 6 to 7 hours.

Serves 8 to 10.

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pORK

Ginger pork

1 (2 - 2 ½ pound) boneless pork roast

1 kg

1 cup chicken broth

240 ml

3½ tablespoons quick-cooking tapioca

50 ml

3 tablespoons soy sauce

45 ml

1 teaspoon grated fresh ginger

5 ml

1 (15 ounce) can pineapple chunks with juice

425 g

1 (16 ounce) package baby carrots

.5 kg

1 (8 ounce) can sliced water chestnuts, drained

227 g

• Trim fat from pork. Cut pork into 1-inch (2.5 cm)

pieces, brown in large skillet and drain.

• In sprayed 4 to 5-quart (5 L) slow cooker combine

chicken broth, tapioca, soy sauce, ginger, pineapple juice, carrots and water chestnuts. (Chill pineapple chunks in refrigerator until ready to include in recipe.)

• Add browned pork. Cover and cook on LOW for

6 to 8 hours.

• Turn heat to HIGH and stir in pineapple chunks. Cover and cook for additional 10 minutes.

• Serve over hot, cooked rice. Serves 4 to 6.

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