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Working Person's Crockpot Country Pork Dinner - Yield: 4 servings
3 lb Pork loin country-style ribs, cut into serving pieces
1/3 c Flour
2 T Oil
1 1/2 c Apple cider
1 c Water
1 T Salt
1/2 ts pepper
2 lb small red potatoes
16 oz carrots; cut into 2" pieces
1 lg Onion; coarsely chopped
1 sm Cabbage; shredded
1 ts Caraway seeds
All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day. In a large plastic bag combine flour, salt and pepper. Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour. In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well-browned on all sides, removing pieces as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt crockpot add potatoes, carrots, onions and cabbage. Sprinkle with caraway seeds. Top with meat. Pour on gravy. Cover crockpot and cook on high for 6 hours or low for 8-10 hours.
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Slow Cook Sweet & Sour Pork
2 lb Cubed pork
3 T Soy sauce
1/4 c Vinegar
1 sm Onion; sliced
2 Tomato; cut in slices
2 T Cornstarch
1/4 ts Ginger
1/4 c Brown sugar
2 Green peppers; cut into strips
In slow cooker mix pork with cornstarch. Then mix in remaining ingredients except green pepper and tomatoes. Cook on low for 8 hours. Stir in green pepper and tomatoes. Cook on high for 10 minutes.
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CHALUPA - Yield: 8 servings
1 lb Pinto beans
3 lb Pork roast
7 c Water
1/2 c Onion, chopped
2 Garlic cloves, minced
1 T Salt
2 T Chili powder
1 T Cumin
1 t Oregano
4 oz Green chili peppers, chopped (one can)
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.
NOTES:
* A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.
* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).
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Molly's BBQ chops
6-8 pork chops (trimmed of fat)
1 bottle "Jackaroo" Barbeque sauce
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Use your leftover broth (from making other crockpot dishes) for soup; leave it in the pot, add a few bones if you've got any, and throw in chopped veggies of choice (carrots, cubed potatoes, a can of chopped tomatoes, or real ones, onions, etc.). Toss in your favorite herbs (bay leaf, some cloves, some peppercorns, oregano, salt, etc...). Add barley or mini pasta shells, or beans (that have been soaked overnight). Cook for 6 hours on low (again, you can't overdo it). Remove bones & store in fridge or freezer in glass jars or Tupperware.
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