New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Wednesday, April 9, 2008

Where's The Pork?

I lied. I am going to do something in honor of hitting 100 posts. My pants are totally on fire. I would love for you to share your favorite crockpot pork recipes.

I'm allergic to pork. So are my mom and grandma. We can't digest it for some reason.

(gee, thanks Steph, for sharing that...)
So! I would LOVE to have some crockpot pork recipes on hand. If you have a tried-and-true recipe, let me have it. Post a comment, link a permalink to a crockpot pork blog post, etc. I'd rather not post links to About.com or RecipeZaar---if you have a great recipe from there, type it up in your own words with your own family's adjustments.

I'll leave the comments open for a few weeks, then go through and clean them up and alphabetize the recipes.

Because I have a touch of the OCD.

* You do not have to worry about the recipes being gluten-free. Gluten-free readers are very aware of what is and isn't gluten-free. *
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

83 comments:

Lauren said...

I had no idea you could be allergic to pork! I don't eat pork, for a variety of (non-religious) reasons, and have loved combing through your many, many recipes. So while I won't partake of your reader submissions, I look forward to more of your crockpot wonders.

Valerie said...

I love pork roast in the crock pot. I don't have a "recipe" as such. Just throw a big (5# or so)pork shoulder roast in the crock, cover it with onions, garlic, salt and pepper, just a wee bit of water and cook it all day. The more garlic the better. When it's falling off the bone, make gravy to go with mashed taters and you've got one of my kids' favorite meals.

sara said...

my favorite pork recipe only has 4 ingredients:
pork loin
1 can cranberry sauce
1 envelope lipton onion soup
1/2 can water

pour all ingredients over the pork and cook on low for 4-6 hours. My family LOVES this recipe!!! enjoy!

Jared said...
This comment has been removed by the author.
Jared said...

Steph,

You'll have to forgive my lack of linking skills. I have gone and made a fine mess of your comments section. Below is a recipe I just made for a spicy pork tenderloin with onions and mushrooms.

http://crockpotbbq.blogspot.com/2008/
04/spicing-things-up.html

Sonya said...

Hi Steph, I LOVE your blog! I have several great pork recipes...

http://www.flickr.com/photos/soniecat/2388875608/

http://www.flickr.com/photos/soniecat/2388042191/

http://www.flickr.com/photos/soniecat/2388865132/

Can't wait to see more of your CP creations. :)

Anonymous said...

I'm also allergic to pork products...but my friends aren't. So I, when I feel generous, cook up a hunk of ham. With lima beans and a little onion. And there's nothing better than the aroma from cooking ham, or bacon, or pork chops, or breakfast sausages... Ah, the memories. Sniff, sniff! Love your blog!!!

Joe, Les & Stella said...

You may think I'm crazy, but I stock your blog! I think you are amazing and you have inspired me!! I am going to throw a crockpot party where the guests have to bring a crockpot full of food!
Thanks for your inspiration. As

As for a pork recipe - its so easy and you can probably make it with any kind of meat...

1 pork roast

1 jar of salsa (your choice on the flavor, I use plane ole Pace)

1 cup brown sugar (add more for a sweeter flavor).

Thats it! sounds weird, tastes great!

sleepycat said...

I have to second Sara's cranberry pork above - waay yummy. In addition here are a couple more:

Ham and Beans
Pineapple Pork Roast

Mom24 said...

I love pork, it would be so sad to be allergic! I have a favorite recipe I've been thinking of converting to the crockpot. I cook it long and slow in the oven, so I don'tknow why it wouldn't work. Here is the original with my proposed changes at the bottom.

Pork and Sauerkraut (Adapted from Cooking From Quilt Country)
4-5 lbs. country-style pork ribs
salt and pepper
3 1-lb. cans Bavarian style sauerkraut--really, really well drained
1 lg. onion, coarsley chopped
1-2 cooking apples (granny smith or golden delicious), coarsely chopped
1/4 tsp. whole cloves
2-4T brown sugar
1 1/2c. chicken broth
Preheat broiler. Season ribs with salt and pepper. Broil to brown on all sides, apx. 30 minutes. Don't rush this step...it greatly contributes to the flavor. You want them sort of crusty and a good deep brown.

Set oven to heat to 250. Drain sauerkraut. Combine kraut, onion, apples, cloves, brown sugar and chicken broth in heavy dutch oven. Arrange ribs on top. Cover and bake 4-5 hours, basting occasionally.

To convert, I will reduce the chicken broth...I'll start with 1/2 cup. Then, I would cook it on low all day. I think it should work just fine.

Brittany said...

I am so glad I'm not the only one out there that's allergic to pork! People always give me weird looks when I tell them that so I've started telling people I'm Jewish instead.

creole said...

Super easy "Pork BBQ"

1 3 pound pork roast
1 medium onion
1/4 cup chicken stock
1 tbsp salt
1 tbsp black pepper
1/2 tbsp onion salt
1/2 tbsp garlic powder

- Trim pork
- Mix dry ingredients together, coat pork with spice rub
- Roughly chop onions, spread in bottom of crockpot
- Pour chick stock over onions
- Place pork on top of onions
- Cook on low for 8-10 hours, or high for 4 hours.

It's not perfect BBQ, but it's very tasty and great on sandwiches or on pizza.

Tabitha said...

Here's one that is a family hit. The ingreds sound like it would be terrible, but it's really quite good and the kids love it. I saw the recipe on Family Fun and it's called "Heavenly Ham Casserole". Layer thinly sliced potatoes, onions, and ham in your crockpot and top with a can of cream of mushroom soup and some cheddar cheese. Cook on low for 8 hours. Sometimes I leave out the ham for my vegetarian daughter and it still tastes great.

Crockpot Lady said...

these are great! thank you---keep them coming!

xxoxo

psst, Brittany---I've totally done the same thing...

steph

Anonymous said...

Delicious - crock pot pork roastw/sherry wine

2-3 lb. pork loin roast (frozen or unfrozen is okay, just set for less time on unfrozen)
1 large onion peeled and thickly sliced
salt and pepper
1 can cream of celery soup
2/3 cup sherry wine (or sherry cooking wine) - I buy a low priced sherry wine at the liquor store, use it for cooking and can nip at it along the way if you want

Place pork roast straight into crock pot. Place thick onion pieces onto top of roast, holding into place with wooded toothpicks if need be. (Run warm water over top of frozen roast for a few minutes so toothpick will stick into meat just a little)
Spoon soup over top of onions on roast. Dump wine on top of soup.
If anyone in your lfamily likes cooked onions (I love them and these are really tastey!) peel 4-5 small onions and set them whole on base of crockpot around roast.
Cook 8 hr. on low for unfrozen, 10 hr. on low for frozen. Remove meat from crockpot at end of cooking time, it will fork apart.

For gravy, remove juices from crockpot to saucepan. Add 1 package dry pork gravy mix to this, then add 1/2 water and 1/2 sherry wine to equal liquid amount listed on gravy package (some packages make 1 cup, some make 2 cups) Simmer gravy on very low heat for 5 minutes or so, stirring occasionally - alcohol will evaporate out, but taste remains.

This is so-o-o delicious! The sherry wine and the cream of celery soup together make for a delightful taste. I've served this to company - people will comment "Wow! This roast is REALLY good!"

I have used this same recipe on a beef chuck roast and it also is simply delicious.

Stephanie said...

Hey Steph,
great minds think alike! I love my crockpot too, especially now that I have to work full time, and have to be GF.
I have three TNT pork recipes:
(first is from a recipe card in the spice aisle, that I have tweaked)
Sage Pork Roast with Apple gravy
2 1/2 tsp rubbed sage
1 to 1 1/2 tsp garlic powder
1 tsp ground ginger
1/2 tsp blk pepper (or more to taste)
3 pound boneless pork loin roast (or tenderloin)
1 tbsp olive oil
2 cups apple juice
(if not GF you can use packaged pork gravy mix at the end)

Rub pork with olive oil, then rub with the combined spices. Place in crockpot with 2 cups apple juice.
I cook it all day on low (turn down to keep warm after 8 hrs if someone is home).
When ready to serve, pour remaining liquid in saucepan, reseason with more of the same spices, or packet of dry pork gravy mix, and thicken into a gravy. Yum!

Tried a new one tonight (found on cdkitchen.com):
Pork tenderloin with apples
2 pounds pork tenderloin, sliced into 1-inch slices
large granny smith apple, chopped
1/4 cup applesauce
1 bunch gren onion, sliced thin
1 tbsp brown sugar
1 tbsp balsamic vinegar

Place pork in layer on bottom, combine remaining ingredients and pour on top.
Again it cooked all day, and hubby says it was very good (but should have left apple chunkier, not too fine a chop).

And our all time fave, since we make our own tomato sauce:
2 28oz cans crushed tomato
2 14.5oz cans diced tomato
italian seasoning, black pepper, salt to taste
1 or 2 bay leaves (remove after)
sliced mushrooms, fresh or canned
tomato paste to thicken

In a small pan, sautee chopped garlic and minced onion (I used the jarred stuff to save time)in olive oil.
Pour all cans of tomato in crockpot, add garlic and onion. Season to taste, we always add more or less, depends on the mood. And when my garden is in season,we use fresh tomatoes, peppers and veggies, too.
Once you feel comfortable with the seasoning add a 2-3 1/2 pound pork tenderloin or roast, also works well with meatballs or sausage.

And, we always save leftover sauce as a base, the next time I make tomato sauce the leftovers get dumped in as long as they are still good. So sometimes you will have meatballs and find a piece of pork or chicken left from the last sauce! I put ANY meat in a tomato sauce (just not seafood) and have enjoyed the results everytime. To get used to seasoning your own, I learned how to season a sauce on the stovetop first (we sometimes can our own sauce), so I've got a pretty good idea how much to throw in, or what seasoning might be missing and need to be added. Well, for your followers who have been missing pork, hope these will be enjoyed!

MrsVJW said...

Like Valerie above, I'll do a big pork shoulder or other pork roast in the crock pot with a little water and a lot of onion, and then shred that up. Add salsa, you have some burrito or taco filling. BBQ sauce or honey mustard, you've got pulled pork sandwiches. Let the imagination run wild. A nice thing about it is that freezes well, so you can really stretch a single roast.

Sarah said...

Easiest thing in the world -- pre-seasoned pork loin in the crockpot. I usually do 4 - 6 hours on high or 8 - 10 on low. Just pork loin, frozen or refrigerated, in the crockpot. Dump it in and eat it up a few hours later.

Alison said...

From my mother, adapted for the crockpot:

1 1/2 pounds pork steak or chops
1 can cream of mushroom soup
4 medium potatoes, cut in chunks
1/2 soup can water
green beans (frozen is okay)
salt and pepper to taste and whatever other seasonings float your boat

Brown meat, dump all ingredients except green beans in crock. Cook on low for about 4 hours, add the beans the last hour. Or something like that.

Alison said...

Gringo Posole

4 pork steaks, sprinkled with salt and pepper
14.5 oz can hominy
small onion, chopped
1 can diced green chile, drained
1 tsp. chili powder (I would use more)

Mix all ingredients except pork and dump in crock. Arrange steaks on top. Cook on low 4 hours. Can easily be doubled.

Alison said...

Orange Pork Chops

6 pork chips
1 can orange juice concentrate
3 T brown sugar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. pepper
8 oz. can madarain oranges

Bwon chops, place in crock. Combine remaining ingredients except oranges and pour over chops. Cook low 6 hours. Arrange oranges over chops the last half hour.

Alison said...

Crock Pot Breakfast (makes 6 generous servings)

1 pkg. frozen hash brown (actually, I use fresh spuds because I have a handy dandy salad shooter)
1 lb. bacon, cooked and crumbled
1 lb ground pork, cooked
1 large onion, diced
1 green pepper, diced
1 can mushrooms (I would use fresh)
12-18 eggs
2 cups shredded cheese
salt, pepper, and oregano to taste

Grease your crock. Make layers of hash browns, bacon and pork, onion, green pepper, mushrooms, and cheese. Keep going until you run out of ingredients. Whisk eggs with seasons and pour over everything. Cook low 10-12 hours.

Nichole said...

I did find the recipe I use for BBQ on recipe zaar, but it's too good not to share just because of that. It works well with chicken, too.

Anonymous said...

My TNT Pork recipe will be in my crockpot tomorrow!

4-6 Pork chops...dredge in flour(season flour with salt, pepper, garlic and dry mustard...just a few shakes of each so the flour isn't plain) once they have been in the flour...brown them in oil in the fry pan....just brown, not cooked.

Transfer to crockpot and pour two cans of condensed chicken and rice soup(DO NOT ADD WATER)

That's it. Cook on low for 4-6 hours...serve with extra rice if your family loves rice.

Whenever someone says they don't have any crockpot recipes this is one of the two I always give. It is super easy and the pork chops come out fork tender and juicy.

BTW...I love your website and I too am obsessed with my crockpot and I'm ok with it too!!!! So nice to know I'm not alone!

Tammy
ttyms@aol.com

Mamame said...

This is hands down our family's favorite crockpot recipe AND it has pork. Here you go:

Crockpot Cranberry Pork Roast

1 (2 ½-3 lb.) lean boneless pork loin roast or rib roast
1 (16 oz.) can whole berry cranberry sauce
1/3 cup port wine or cranberry juice
¼ cup sugar
½ small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic, minced
2 Tbsp. diced candied ginger
½ tsp. dry mustard
½ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
cooked rice

Place pork roast in 3 ½ quart slow cooker. In a medium bowl, combine cranberry sauce, port wine or cranberry juice and sugar. Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper. Spoon over roast. Cook on low for 6-7 hours or until meat is 170 degrees on an instant read meat thermometer. Remove roast from cooker and cover with foil to keep warm. Measure 3 cups of cooking juices from cooker and pour into a medium saucepan. Bring to a boil over medium-high heat. In a cup, dissolve cornstarch in cold water. Stir into saucepan; cook, stirring, until thickened. Slice roast. Serve with sauce and rice on the side.

bensrib said...

This is funny because as I read your recipes, I always think, "How could I make that without beef?" My 18 yo daughter is allergic to anything but completely organic beef, and because it's so horribly expensive, I don't buy much of it. I'm definitely going to try the chimichangas with pork!

Kim said...

Here are my two favorite pork recipes - with suggestions for adapting easily to the crock pot. :)

Pork Chops with Scalloped Potatoes

3 Tbs. butter or margarine
3 Tbs. all purpose flour
1 ½ tsp. salt
¼ tsp. pepper
1 can (14 ½ oz) chicken broth
6 rib or loin pork chops ( ¾ inch thick)
2 Tbs. cooking oil
6 cups thinly sliced, peeled potatoes (about 4 lb.)
1 medium onion, sliced

In a greased crock pot (or a greased 13 in by 9 in by 2 in baking dish), layer potatoes and onion.
In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. Remove pork chops from pan and set aside.
Melt butter in skillet. Stir in flour, salt and pepper. Add broth and cook, stirring constantly, until mixture boils. Cook for 1 minute. Pour the broth mixture over potatoes and onions. Place pork chops on top. Cover and bake in crock pot all day on low (or in 350 degrees for one hour, covered, and an additional 30 minutes longer or until potatoes are tender, uncovered.)

Yield : 6 servings, Serving Suggestions – steamed vegetables and homemade rolls


Sweet and Sour Pork

1 can (20 ounces) pineapple chunks
¼ cup vinegar
2 Tbs soy sauce
3 Tbs cornstarch
1 ½ tsp salt
¼ tsp ginger
2 lbs boneless pork, cut into 1 inch cubes
1 large onion, cut into chunks
1 large green pepper, cut into chunks
hot cooked rice

You could use Stephanies recipe to make the rice in the crock pot and than make the following to top it. (I'd love to adapt this to the crock pot but haven't tried it yet with the sauce and veggies - not sure how long you'd want the pork to cook before adding the veggies so as not to make them too soggy)

Stovetop: Drain juice from pineapple and put in pot. Add vinegar, soy sauce, salt and ginger. Stir until smooth. Add meat and heat until boiling. Reduce heat, cover and simmer 1 hour 15 minutes or until meat is fork-tender. (I think you could cook all this in the crock on low for several hours)
Add onion, green pepper and pineapple chunks. Simmer 10 minutes longer or until onion and peppers are barely tender.
Blend cornstarch with 3 tablespoons water, stir into pan juices, heat to boiling and cook one minute. Serve over rice.

Serving Suggestions – serve over rice with additional fresh or steamed vegetables

Amy said...
This comment has been removed by the author.
Anonymous said...

I get a big pork pot and cook overnight, on it's own, on low. In the AM I drain out all the fat, add a bottle of BBQ sauce and put it back on low while I work, 8-9 hours.

At that point the meet has already fallen apart, but you can pull it with forks if necessary. Heaven on a bun!

margo said...

My 7 yo loves this and I have made it with tenderloin also, I also plan on trying it with chicken.
I am really enjoying your blog as I love my crockpot also.

Peking porkchops

Ingredients


6 center cut pork loin chops
1/4 cup packed light brown sugar (I use splenda brown sugar mix)
1 tsp ground ginger
1/2 cup low-sodium soy sauce 1
1/4 cup ketchup
2 cloves garlic, mashed



Instructions


Trim excess fat from 6 pork chops, about 1" thick. Place pork chops in crockpot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic( mashed), salt & pepper, to taste. Pour mixture over meat in crockpot. Cook, covered, on low for 4 to 6 hours, or until tender.

Cari said...

ooh, The Korean ribs I did using Pork Country style ribs.

Anonymous said...

We had this for lunch today with a bunch of family out for a high school senior recognition at our church:

1 pork loin (ours was just under 5 pounds)
1 can of chicken broth
2 - 3 teaspoons minced garlic (I used jarred garlic)
fresh ground pepper to taste.

I put the pork loin in the crock pot (it was frozen solid when I put it in and didn't go all the way in, but the lid would cover it). Grind pepper over pork loin and pour chicken broth over pork loin (you may need to re-pepper). Spread a couple of spoons of garlic over the pork loin, and stir a spoon or two into the broth. Cover and cook on low for 8 or more hours (I cooked overnight, since I used a frozen loin).

For lunch, I shredded it and served on wheat buns with barbecue sauce (my mom also put mustard on hers).

Karah said...

Ditto what Sara posted!

1 can cranberry sauce, and 1 envelope onion soup mix poured over a 3-4 lb pork roast cooked on low for 6-8 hours, served over mashed potatoes.

MMmmmmmmmm. Delish!!

I made another good one a few days ago -

place a 3-4 pork roast in the bottom of the crock. In a bowl mix together 1 can cream of mushroom soup, 1 packet of onion soup mix and 1 can of coke. Pour over roast. Cover and cook on high for 6 hours.

Laurie said...

This is my favourite Rib recipe:

1 rack pork ribs (baby or full size)
1 bottle bbq sauce (I use hickory flavoured)
1 onion, sliced
salt and pepper

Line a cookie sheet with foil, place rack on foil. Arrange ribs - cut apart if needed to fit. This gets messy, so make sure that it doesn't overhang. Sprinkle with S&P. Broil for 15 minutes, flip, S&P, broil for 15 minutes.

Dump the sliced onion in the bottom of the crock, place the pre-cooked ribs on top - I cut into 2 rib pieces first. Top with bbq sauce. I do this part at night, and put the crock into the fridge.
Cook on low for 10 hours.
Yummy!!

Tracy said...

A family favorite for us that works equally well with beef...

a 3-4 lb pork roast(or beef)
jar of favorite salsa

dump the jar over the roast and cook all day. I do it when I leave for work so 8-9 hours on low, and then shred the roast.

I use the shredded meat in tacos, burritos and "folded" tacos (similar to tacitos) and it is also great for taco salad.

Also, for about 2 years we had to avoid pork too as it was a migraine trigger for my daughter. She seems to have outgrown it though because she can eat pork agian.

Mrs. Barber said...

Achiote Pork Roast:
Place a medium sized pork roast, juice of one lime, a can of light beer, a handful of raisins, a cup of water, and about 1 tablespoon of achiote paste into the crock pot, let cook for several hours (4-6). Serve with warm corn tortillas, slice avocado, salsa, and sliced red onion. Achiote paste is a Mexican paste made of various spices used in central and southern Mexico. This could also be done with chicken.

JaLinda said...

That's too bad that you're allergic to pork. I love pork. I have a recipe that I'm still trying to perfect for the crockpot. I make simmered pork in the electric skillet & it is very tender.

Recipe:
Pork loin steaks, onions, garlic, seasonings (whatever your prefer), cream soup (mushroom or onion) & milk. I like to flour the steaks & brown them before putting in the crockpot, but you don't have to. I put a little soup mixture in the bottom of the pan, add a thin layer of onions, then the meat, then the rest of the onions, garlic, salt, pepper & the remainder of the soup mixture. I usually start it no later than 1pm & by 6pm it's so tender it falls apart when you pick it up.

I've used the same recipe in the crockpot with not much luck yet. Mostly because of the milk. Instead of milk or cream soup, I use stock or broth. You can use chicken, beef or vegetable or make your own ham broth. I usally start it in the crockpot no later than 10am & it's tender by 6pm.

I hope this has helped you. I'm always looking for crockpot recipes because I have three boys & during Little League season, it's not always easy to do dinner & get them to bed on time. Knowing cheesecake can be done in a crockpot just made my day as well! Thank you & good luck!

JaLinda

Living Frugal & Loving It said...

BBQ pork for Sandwiches

1/2 can beef broth
4-5 pd. pork roast
BBQ sauce to taste

Pour beef broth into crock and add pork roast. Cook on low 6-8 hours, high 4-5 hours.

Remove roast and trasfer to a casserole dish. Shred with two forks and cover with BBQ sauce. (Here's where the 'to taste' thing comes in.) Cook on 350 for about 30 minutes.

I serve it with Suddenly Salad 'Classic' pasta salad and corn on the cob, on hamburger buns. My hubby's favorite! And sooooo much cheaper than take out BBQ.

Merrie Quilter said...

Hello!
I went to an allergist because of reactions I had to pork and ginger, and the doc said that people aren't usually allergic to meats, but have an intolerance to it, like lactose intolerance. It's just easier to say "allergic" and people understand that. (I've also told people I was Jewish on one or two occasions.) It makes dining out really frustrating with everyone wrapping stuff in panchetta now. That makes your blog all the more exciting for me--I don't have to omit or experiment with alternative ingredients! I've been using the crock pot a bunch since you were on R. Ray. I'm making the white bean and sausage soup now, though I couldn't find the spicy chicken sausages at the store, so I'm using apple chicken sausage. Thank you!
Karen

Crockpot Lady said...

Hi Karen!
I'm so glad that you found me!
we eat an awful lot of chicken and apple sausage, too!
xox
steph

Jen :) said...

Asian Pork Roast

3-4lb boneless pork roast
1/4 cup soy sauce (we are GF too so La choy)
1/4 cup apricot preserves or orange marmalade
2-3 cloves garlic, minced
1 TBSP catsup

Place roast in Crockpot. mix all other ingredients together and pour over roast. Turn roast to coat. Cook on low 6-8 hours or high for 4.

Serve with rice.

-Jen :)

Anonymous said...

I don't really like Pork at all - well except Bacon and Pulled POrk Sandwiches. My husband loves these and will eat them every chance he gets so I finally decided to try it in the crock pot and OMG so good. Here is the recipe.


2-3 Pounds Pork Shoulder still tied either in string or netting.
32 ounces ketchup
1/2 to 1 cup water
3 tablespoons vinegar
Dash of Worcestershire sauce
3 tablespoons brown sugar, packed
1/2 teaspoon salt, or to taste
few dashes hot sauce, optional
I also chop and onion and put it in as well for added flavour.

I cooked this for 9 hours on low until the meat is falling apart.

Take out of the crock pot and remove string and take a fork and just shred the meat - it will just fall apart.

Once fully shredded put all back in crock pot with the sauce and cook on high for another 45-60 minutes.

When done I just put on a kaiser bun with a little mayo - or traditionally you are supposed to eat it with coleslaw on the sandwich.

SO GOOD. You can also make it with Beef but I have never tried it.

Amy said...

Here is the easiest pork recipe ever. Take a Boston Butt Roast, trim off fat, dump a bottle of bbq sauce on it. Cook on low 8 hours. I usually put this in the crock pot the night before I want to make it and cook it overnight. The next day, remove from crockpot, trim off any extra fat, shred and put more bbq sauce on it.

FabFanatic said...

I have a recipe for BBQ pulled pork sandwiches that is great every time.

You'll need:
Any large roast cut of pork - shoulder, Boston butt, loin or mock - it doesn't matter.

1 onion, peeled and quartered

2 Tablespoons of season salt

Pepper

A jar of your favorite BBQ sauce

Hamburger buns

Rinse and pat dry the pork. Rub the season salt on it and sprinkle with pepper.

Place the pork and onion in the crock pot. Pour enough water in to cover half the meat.

Cook on low for 6-8 hours or high 4-6.

Remove pork from liquid and when cool enough to handle, pull it apart.

Pour warmed BBQ sauce over meat and coat.

Place a heaping spoonful of meat on each bun and garnish with red onion, more sauce or slaw.

moma4faith said...

Here is a link to my absolute favorite pork tenderloin recipe. My husband adores this and so does my son - it is a family favorite. I serve it with mashed potatoes.

http://southernfood.about.com/od/crockpotporkandham/r/bl65c12.htm

moma4faith said...

Here is a link to my absolute favorite pork tenderloin recipe. My husband adores this and so does my son - it is a family favorite. I serve it with mashed potatoes.

http://southernfood.about.com/od/crockpotporkandham/r/bl65c12.htm

Anonymous said...

Here is THE BEST Pork recipe! I make it every month for an ongoing potluck dinner for a group I belong to and one month I made the mistake of taking something different other than the pork. Everyone was so mad at me LOL I promise it will be a HUGE hit where ever you take it:

Asian Peanut Butter Pork
1-1/2 – 2 lbs pork loin
1/2 c. teriyaki sauce
3T. rice wine vinegar
3T. water
2 garlic cloves, pressed
1/2 c. creamy peanut butter
Crushed peanuts (garnish)
Green onion, chopped (garnish)
Lime wedges (garnish)
Cut pork into large chunks and place in Crock pot. Add Teriyaki sauce, water, garlic, and vinegar. Cook on low 8 hours or high 4 hours. Once pork is completely cooked, take it out of the crock pot and place on a plate to shred the meat with two forks (reserving the liquid). Before placing the meat back into the crock pot, add the peanut butter and stir until well blended with the liquid. Return pork to crock pot and stir meat to coat well with peanut butter mixture. Serve over hot rice and garnish with chopped peanuts, green onion slices and a squeeze of fresh lime juice.

8675309 said...

Just recently found this blog, and I LOVE it!!!

Here's my favorite crockpot pork recipe...one of my favorite recipes, period:

Pork and Cider Stew

2 medium sweet potatoes, peeled and cut in 3/4-in. pieces
3 small parsnips or carrots, peeled and cut in 1/2-in.-thick slices
1 cup chopped onion
2-lb boneless pork shoulder, cut in 1-inch pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp each dried sage and thyme
1/4 tsp pepper
1 cup apple cider

1. Layer sweet potatoes, parsnips, onion, pork and apple in a 3½-qt or larger slow-cooker.
2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Really, REALLY satisfying in the fall, with a crisp green salad and some pumpernickel bread....

Shirley said...

I made this first recipe below today. It's wonderful! I used San-J wheat-free and gluten-free tamari sauce in place of soy sauce and Minute brown rice to make it gluten free.

Pineapple Pork Tenderloin

The recipe is from southernfood.about.com

3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned, drain and reserve juice) (Note: I only had tidbits, so I used those and they worked fine.)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1-1/2 tablespoons cornstarch
salt and pepper

Trim the tenderloin. Place tenderloin in crockpot.
Season with salt and pepper. Combine 8 oz of pineapple, 1/4 cup of the reserved pineapple juice, brown sugar, soy sauce, garlic, and basil. Pour over tenderloin. Cover and cook on low for six hours. Remove the pineapple (as it will be well on its way to being brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers. Cook on low for another two hours. Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
Return the roast, peppers and pineapple to the crockpot.
Skim as much fat as possible from the reserve liquid, and add water until there's 1-1/2 cups.
Stir the cornstarch into the remaining 1/2 cup of pineapple juice. Add this mixture to the reserve liquid and cook until thickened. Pour over roast. Serve with rice or noodles.

Another old standby for us is this super easy and fantastic recipe:

One pork butt (usually labeled as a Boston butt, but any pork roast of substantial size will work well in the crockpot)
brown sugar
Worcestershire sauce

Place pork butt in crockpot. With your hands, "smoosh" brown sugar all over the surface of the pork butt. Then spoon or shake Worcestershire sauce over the brown sugar. Cook 8-10 hours on low until the roast falls apart. Discard fat as you remove pork from crock pot. Makes excellent barbecue just as it is or a bit of a spicier barbecue sauce can be added. This is so good, it's hard to stop yourself from eating it as you go.

Note: I use Lea & Perrins worcestershire sauce because it's gluten free and I really like its quality, but French's worcestershire was also GF the last time I checked. I just eat mine with a fork and some chips, but GF buns could be used or regular buns for those who eat gluten.

Amanda on Maui said...

Kalua Pork and Cabbage. I just found that there are a ton of Kalua pork slow cooker recipes out there. After you cook the pork butt/shoulder in the crock pot with the Hawaiian Salt and Liquid Smoke you shred the meat and stir fry it with some cabbage.

It is good, but unfortunately pork doesn't agree with my digestive system either (nor does gluten or dairy).

Anonymous said...

Cola Ham

Ingredients:

1/2 cup Light Brown Sugar
1 teaspoon Dry Mustard
1 teaspoon Horseradish
1/4 cup Cola (not Diet)
4 pounds Precooked Ham

Directions:
Mix the mustard, horseradish and brown sugar together. Mix in a small amount of cola to form a paste and rub all over the ham. Put the ham in the crockpot and pour the remaining cola over the ham. Cook on high for 1 hour and then set on low for 6-7 hours.

Andrea said...

I sent this already then saw this pork link and wanted to add it here for you.
http://andrea-learn-something-new.blogspot.com/2008/10/pesto-pork-roast-5-min-prep.html

Evin said...

That is amazing! I am allergic to pork too.
Evin

ardnas said...

I've been poking around your blog and just love it. I'm becoming so inspired :-)
I've been making this Pork Stew for many years, probably as long as I've owned my crock. Serve with some crusty bread and cold butter, and you have a feast!

Pork Stew - Crockpot

1 T oil
1 1/2 lb boneless pork loin, cut into 1-inch cubes
1/2 lb baby carrots
1/2 lb new potatoes, quartered
1 red bell pepper, seeded and chopped
1 16-oz pkg frozen mixed veggies
1/2 acorn squash, sliced (I use butternut squash)
1 tsp black pepper
1/2 tsp dried marjoram leaves
1 can reduced sodium chicken broth
2 packets brown gravy mix

Heat oil in skillet over med high heat. Add pork cubes and brown. In a large bowl, combine pork and remaining ingredients, except broth and gravy mix. Pour into Crock-Pot.

Combine broth and gravy mix and pour over ingredients in Crock-Pot. Cover; cook on low 8-10 hrs (High 4-5 hours). 6 servings

Notes: The squash cooks down and disappears, thickening the stew. I like to add it later in the cooking process, setting in on the top. It holds it’s shape a bit better.

Nicole said...

I was hoping to find a pork recipe on here for my pork chops sitting in my fridge. I am saddened. Ok. over it. I just thought I would mention I am going to try the recipe for your apple sauce chicken with pork chops instead. It was fabulous for the chicken, so I imagine it won't be any less than amazing for the pork as well!

Kate S. said...

Love the blog! I e-mailed a link to it to everyone in my address book when I found it.
Thanks!!


Earlier this year my favorite brother-in-law and his friend, Angela were coming to watch some sport with my husband. Being in a terrible food rut, I asked Angela if they had a preferance. She replied to just make mashed potatoes and she would do the rest. This is what she brought. (I adjust the recipe down to 4 pork chops since I cook for just the hubby and myself.)

4 boneless center cut pork chops, trimmed of fat
1 can cream of chicken soup
1 medium onion, cut however you want
1 or 2 tbsp. ketchup
1 or 2 tsp. Worcestershire sauce

Put chops and onions in crock.
Mix together everything else. (the measurements aren't exact because it's about color. It should be about the color of butterscotch pudding)
Pour soup mixture on top of onions and chops and move around so that everything is coated.
Cook on low until fork tender. I usually let them go for at least 6 hours.

I make it with some form of potato and whichever veg I'm in the mood for. Angela said she makes this with rice and peas.

Anonymous said...

I just stumbled into your site. It's great! I loved to cook until MS. I can still do limited hands on cooking. This site will give my overworked husband a cooking break!
Pulled Pork:
Trim fat from pork roast and cut up into large chunks. Throw in crockpot with 16oz. root beer. (I know... too weird). Cook 6 hrs. or until tender. Dump off all liquid and shred pork. Add shredded meat back to crockpot with a bottle of BBQ sauce. Cook for 2 hrs.
WOW!

Sharon said...

Super Easy Pork Tenderloin Recipe

1 package pork tenderloin (in my area it's about 2 lbs per package)
1 18 jar Apricot preserves
1 bottle of Pickapeppa sauce (you find that near the steak sauces in the grocery store)

Place the tenderloin in the bottom of the pot..........add the entire jar of preserves.....shake the pickapeppa sauce and pour it on top. Cook on low 8 to 10 hours. My pot cooks hot........so I don't usually cook it for more than 5 or 6 hours. This is great stuff....one of those deals that you don't think these things should blend.....but it does. Also great shredded and on buns or rolls for sandwiches. This recipe comes from a feature on the local TV news in Oklahoma called Together At The Table. Stephanie, you were recently featured on the Tulsa News....that's how I learned of this blog. Love what you're doing and have tried a few recipes already. Looking forward to trying many more.

safira said...

Oh my gods, I'm not the only person on earth who's allergic to pork?
I mean I'm sorry you are but it means this is a totally safira-safe recipe collection! Whee!

The Blaskowski 4 said...

Your site is the BEST! Here is my 8 year olds favorite recipe!

Kaero's Pork & Beans
1 1/2 lbs pork loin roast-boneless (beef would probably work too)
1/2 pound pinto beans (dry-you do not have to soak them)
1 garlic clove
1 TBS chili powder
1/2 TBS cumin
1 can green chilies (diced)
1/2 tsp oregano
1/2 TBS salt

Put all ingredients in crockpot cover with water. Cook low 6-8 hours.

Shred pork, turn on high for better broth. Then my daughter adds bar-b-que sauce and LOVES it! It is originally a mexican recipe, go figure....

sam said...

I've used this Emeril recipe for applesauce and sage glazed pork loin. It works perfectly in the crock pot.

Bridget said...

This recipe is great and super easy!

Slow cooked pulled pork BBQ

1 boneless pork shoulder (3 lb.), 1 bottle (18 oz.) Barbecue Sauce, Juice from 1-2 medium oranges

Put meat in crock pot, empty BBQ sauce, squeeze orange into pot.

cook on low 8-10 hours or high 4-6.

when done, shred meat w/ forks, stir, serve on rolls or in a bowl!

Anonymous said...

I just made the Asian Peanut Butter Pork (recipe posted Aug 3 I think). I sliced 4 thick, uncooked boneless pork chops and placed them into a 2qt crock with all the ingredients, even the peanut butter-which I mixed 1/4 cup smooth and 1/4 super chunky, and cooked it on high for 2 hours. Thanks for sharing the recipe. I served it with fried rice and peas and it was delicious!!!

VanderbiltWife said...

Pulled Pork with Spicy Red Sauce

Adapted from Cooking Light recipe

Pork:

2 tablespoons turbinado sugar
2 tablespoons coarsely ground black pepper
2 tablespoons paprika
1 1/2 teaspoons salt
1/2 teaspoon ground red pepper
1 (5-pound) bone-in pork shoulder (Boston butt)
1 cup cider vinegar
2 1/4 cups water, divided
1 teaspoon salt
1 teaspoon canola oil
Cooking spray

Sauce:
1 cup cider vinegar
1/3 cup ketchup
1/4 cup water
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper

Preparation

Combine turbinado sugar and next 4 ingredients (through ground red pepper); reserve 2 tablespoons sugar mixture. Rub half of the remaining sugar mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate pork overnight.

In the morning, rub remaining half of sugar mixture onto pork.

Combine reserved 2 tablespoons sugar mixture, 1 cup vinegar, 1/4 cup water, 1 teaspoon salt, and oil in a small saucepan; cook over low heat 10 minutes or until sugar dissolves.

Place roast in crockpot; pour the vinegar mixture over top. Cook 6-8 hours or low or until it is falling apart. Shred with two forks.

To prepare sauce, combine 1 cup vinegar and remaining ingredients in a small saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 5 minutes). Serve sauce warm or at room temperature with pork.

You can put this on sandwiches or eat by itself. It is pretty spicy, so if you don't care for hot stuff cut the cayenne by half and/or serve with coleslaw.

Chrissy said...

Hi - I made a yummy pork crock pot meal today and would like to share the recipe with you. How do I do that? It was really (REALLY) simple.

Thanks,
Chrissy

graceling said...

Steph, do you know how bummed I was when I bought a ham (on sale after the holidays) and found you did not have an amazing recipe for cooking it in the crock? So, so bummed, especially because with a kitchen remodel going on, the only way I could cook this is in my crock (no oven.)

Please try a whole ham in the crock- I am attempting one today after reviewing lots of other recipes I found

Anonymous said...

Hi Steph,

I'm not a huge fan of pork. It's
not that I don't like it, I just get stuck in a rut with chicken,meat,and turkey. During summer I bought a pork tenderloin on sale, put it in the crockpot, poured a jar of green salsa (not sure if g-f) let it cook all day.
Very good over rice -the next day, shredded it, served over tortilla chips,melted cheese, it was fantastic.

So happy to see you back...

Crystal said...

Hi Steph,

I just stumbled across your blog about a week ago, whilst looking for crockpot recipes. My husband bought me a 6Q Smartpot for Christmas (I have a 3.5Q and wanted something bigger), and needed something to try out!

I don't typically leave comments, however your invitation to post an awesome recipe was too much.

I have fixed this several times, and my husband and son love it. I hope someone else likes it as much as we do!

Pork Chops with Spiced Fruit Stuffing

1 c dried fruit
1 c chicken broth
1/2 c apple juice
3 tbsp butter
1/4 tsp cinnamon
1/8 tsp nutmeg
1 (6 oz) pkg herb-seasoned one-step stuffing mix
4 boneless pork loin chops (1 lb)
1/8 tsp salt
1/8 tsp pepper

In a large saucepan, combine fruit bits, broth, 1/4 cup apple juice, butter, cinnamon and nutmeg. Bring to a boil; stir in stuffing mix and remove from heat. Place pork chops and remaining 1/4 cup apple juice in bottom of 3.5 to 4-quart crockpot. Sprinkle with salt and pepper; top with stuffing mixture. Cover and cook on low for 5 to 6 hours.

Enjoy!

Roxi said...

Hi Steph,

I love this blog. I have been receiving your emails part of this past year and love the recipes. I have a little different twist in my life. My daughter is allergic to beef of all things. My father in law is also on a gluten free diet. So, this web site is a very valuable asset to me. Thanks.

My favorite easy pork recipe that I also use for chicken is below.

1 can cream of mushroom soup (or any cream soup you like)
1/3 cup sour cream
1 box instant stuffing mix (any variety you like)

Lay pork chops or chicken breasts in 9 x 13 pan or crock pot. Mix above ingredients together and pour over meat. Cook until done. When cooking in the oven, I use 375 degrees for about 30-40 minutes. In the crock pot, I adjust the time to how much time I have. Sometimes on high, sometimes on low. It has not been an exact science. I hope you enjoy

Jeanie said...

I usually bake ribs in my oven for 4-5 hours, but last night decided I didn't want to get up too early for a group coming to lunch. I just mixed up bottle BBQ sauce (I add some "kick", such as buffalo wing sauce or tabasco sauce, plus some vinegar, brown sugar, etc to taste), then just mixed the sauce in with baby back ribs (the smallest bones), and we cut the ribs into 3 or 4 rib sections, so they were "ready to serve". I started them in the crockpots on "low" about midnight (3 crocks for about 27# ribs), and I was able to make "mild", "medium", and "spicy" crocks to please everyone in my crowd. I woke up around 6 AM, and was worried that I didn't smell anything, but once I opened our bedroom door, YUMMM!! The entire house had the wonderful smell of lunch ready. At that point, the ribs were loose off the bones, so I just put the crock pots onto "warm" until our group arrived. We put two of the crocks on our bar "buffet line", along with grilled pepper/onion mix, green salad with mandarin oranges, candied pecans, and raspberry vineagarette, and my homemade baked beans. Everyone loved the meal, and the only leftovers was the one forgotten crock in the kitchen (my "spare" ribs...haha). There was no other food left, except for part of two birthday cakes I had ordered for my husbands' surprise party!! We now have enough ribs for about 2 or 3 more meals this week, although I am thinking of pulling the meat off a few, and sending them in lunches, wrapped in tortillas with salsa and sour cream.
I am loving your blog, have learned a lot, and I'm using my crock pot at least twice a week now. I also figured out how to get the crock with the broken lid replaced....it was recalled, so we'll see if the company sends the "entire box" or just the cooker! Thanks, Steph....your adventures have me trying new things and my family and friends are loving the results!

Nikki said...

No recipe or anything, I just wanted to comment on the allergy to pork. My youngest brother was severely allergic to a LOT of things when he was a child - tomatoes, milk, eggs, citrus fruits, chocolate, peanuts, pine trees, penicillin, bee stings, the list goes on. One way we would know that he might be allergic to something is he would refuse to eat it after tasting it - smart kid.

For years we thought he was allergic to pork because he would refuse to eat it, so we always gave him chicken. It wasn't until he was about 10 that we found out that he's not allergic, he just doesn't like the stuff.

Jennie W said...

Just found your blog - been enjoying the year long slow cooker experience!

Here is my favorite crock pot pork recipe:
http://sites.google.com/site/rayjenweber/home/entrees/pork-entrees/hoisin-pork-roast

Anonymous said...

I am using a new crock pot for the first time. We are from Indiana and pork can be the cheapest meat in the store. I prefer pork loin as it is more lean.
Here is a recipe I found on about.com:
http://southernfood.about.com/od/crockpotporkchops/r/bl86c3.htm

I referred it in trying to update an old family favorite. I am a member of sparkpeople.com
Here is a link to the recipe that I am using.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=838229&ff=1
I am going to keep an eye on it as this crock pot as a vent in the lid and I am afraid I don't have enough liquid.

Anonymous said...

P.S.
Pork allergies are common.
It can affect what drugs you take in some cases.

trude said...

my familys fav pork recipe is :

2-3 pounds pork shoulder
2-3 cored peeled apples
1 peeled sliced onion
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/2 to 1 whole red cabbage chopped
alittle salt and pepper

cook all day in the crockpot till pork is tender and cabbage is very soft
this is wonderful over mashed potatos

DoodlesMom said...

I actually made a VERY easy and yummy pulled pork and posted it on my blog if anyone's interested:

http://doodlesmom.wordpress.com/2010/08/08/yummy/

just one word: yummy!

Don't forget the napkins! ;)

Anonymous said...

Good afternoon all,
I just wanted to post and let you know I will be trying the Pork Stew Crockpot Recipe for a lunch I am serving my parents who are coming to visit. Pork is a big thing in my family my mom is the queen of pork roast in the oven with rice and beans, fresh tossed salad and totones (fried green platanos)with a fresh garlic dip. So I really want to impress her with a different style of making a pork roast( Because I LOVE my crockpot dearly) Wish me luck and Thank you much Ardnas : )Pia

Kimmi said...

Per someone's recipe in the string of comments above, I tried the following in my crock pot yesterday:

1 3-4lb pork roast
1 jar salsa (a store brand picante sauce - was cheaper than Pace)
1 c of brown sugar

Cooked on high until bubbly, then turned down to low until dinner time.

Added some baby carrots, chopped celery and zucchini squash about a 1/2 hour before chow time - could probably have added it earlier. Served it over rice.

Salsa & brown sugar sounds kinda weird, but let me tell you... was it YUMMY!! Hubby told me never to make it again - as he was helping himself to a huge 2nd serving! :) My 15 month old scarfed down his veggies in minutes and while not a big meat eater, he happily ate the pork & rice I fed him.

It was SUPER easy and yummy, so I will definitely be making this one again!!

moldy11 said...

Love your recipes! I am a slow cooker fan from way back. My family's favorite pork recipe is Easy Pork Fajitas and it couldn't be easier. Put a pork roast (any hunk of pork will do as long as it's boneless) in the slow cooker. Sprinkle one package of taco season over the top of the pork. Put 1 cup of any salsa over that and cook on low about 8 hours. Shred the meat with two forks and fill up tortilla shells with meat and your choice of fixings.

Anonymous said...

Love this site!! Everything I have made is great. With 2 kids (son in baseball--so lots of time away in the evening--not much time to cook), husband and running my own business, time is crucial. Love the way the house smells and helps me reduce stress :) Oh my goodness...made the best pork chops last night!! Small variation on some of the recipes-didn't have the cranberry sauce on hand, so modified and YUM!
In crock pot:
boneless pork chops
packet of onion soup on top
large handful of craisins (dried cranberries)
3/4 cup of water
Cook on low for7-8 hours.

My son is 12 and was inhaling them so fast, I was afraid he would get choked lol!

Djinni said...

glad im not the only weirdo out there who is allegic to pork!! people always thought i was kidding. i always get the standard "how do you live with it?" lol

Susan said...

My mom and brother can't digest pork either.

genni18 said...

Has absolutely nothing to do with pork - just thought I would share my allergies too. I'm allergic to shellfish, milk, and CHICKEN! You should see the looks that gets me!

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