5 (16 ounce) cans pork and beans
2 (8 ounce) cans tomato sauce
2 onions, chopped
6 hot links, sliced
1/4 average size bottle barbecue sauce
Worcestershire sauce, to taste
Hot sauce, to taste
Cajun Seasonings, to taste
Liquid Smoke, to taste
Mustard, to taste
Brown sugar, to taste
Mix all ingredients in a crockpot. Cook all day on HIGH, stirring occasionally.
Other recipes you might like:1 tablespoon butter
1 tablespoon olive oil
6 pork loin chops with bone
1 can condensed cream of chicken soup, undiluted
1 can mushrooms, drained and chopped
1/4 cup Dijon mustard
1/4 cup chicken broth
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
6 potatoes, unpeeled, cut into thin slices
1 onion, sliced
Chopped parsley
Heat butter and oil in large skillet. Brown pork chops on both sides. Set aside.
Combine soup, mushrooms, mustard, chicken broth, garlic, salt, basil and pepper in crockpot. Add potatoes and onion, stirring to coat. Place pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Sprinkle with parsley before serving.
Other recipes you might like:6 thick pork chops
2 medium acorn squash
3/4 teaspoon salt
2 tablespoons butter or margarine, melted
3/4 cup brown sugar, firmly packed
3/4 teaspoon Kitchen Bouquet
1 tablespoon orange juice
1/2 teaspoon orange peel, grated
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all squash slices on top; then another layer of three remaining chops.
Combine salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over chops. Cover and cook on LOW for 6-8 hours or until done.
Serve one or two slices of squash with each pork chop.
Makes 3 servings.
Other recipes you might like:Posted by Robin in MA at recipegoldmine.com 11/3/2001,8:12 pm
Though the ingredients may sound weird I actually made these tonight and they were very good.
1 1/2 pounds country style spareribs
1/3 cup maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onion
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
Dash of black pepper
Place pork in crockpot. Combine remaining ingredients; pour over pork. Cover and cook on LOW 7-9 hours.
Other recipes you might like:1 (16 ounce) can sliced peaches, drained
1/4 cup raisins
1/4 cup brown sugar, firmly packed
1/4 cup vinegar
1/2 small onion
1 tablespoon prepared mustard
1 (3 to 4 pound) pork loin roast
Combine all ingredients except roast in blender or food processor. Process until coarsely chopped.
Place roast in crockpot and pour chutney over top. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Other recipes you might like:Posted by bettyboop50 at recipegoldmine.com
1 boneless pork roast, approximately 2 1/2 to 3 pound
1 (16 ounce) can jellied cranberry sauce
1/2 cup granulated sugar
1/2 cup cranberry juice
2 tablespoons water
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste
Place pork roast in crockpot with 2 tablespoons of water.
In a medium bowl, mash cranberry sauce. Stir in sugar, cranberry juice, mustard, ground cloves. Pour over roast.
Cover and cook on LOW for 6 to 8 hours or until meat is tender. Remove roast and keep warm.
Skim off fat from juices, measure 2 cups (add water if needed). Pour into a saucepan and bring to a boil over medium high heat.
Combine cornstarch with cold water to make a paste, stir into gravy and cook, stirring until thickened. Season with salt.
Serve sauce with sliced pork.
Other recipes you might like:Posted by FootsieBear at recipegoldmine.com April 29, 2001
Source: Submitted by Zava 4/28/01 8:41:00 AM Pillsbury BB
1 pork roast, trimmed (3 to 5 pounds)
1 package onion soup mix
1 can jellied cranberry sauce
2 tablespoons butter, softened
2 tablespoons flour
Rinse roast and pat dry. Sprinkle the onion soup mix in the bottom of crockpot. Place roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on LOW for 10-12 hours.
Remove roast from crockpot and allow to rest while you thicken the gravy. Turn the crockpot up to HIGH. Blend the softened butter and flour into a paste and whisk it into the gravy. Cover and cook on HIGH for about 10 minutes, till thick.
Slice roast into 1/4-inch thick slices and serve with gravy.
Other recipes you might like:4 (1-inch thick) pork chops
2 medium onions, chopped
2 celery ribs, chopped
1 large green bell pepper, sliced
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 beef bouillon cube
2 tablespoons cornstarch
2 tablespoons water
Add all ingredients except cornstarch and water to the crockpot. Cook on LOW for 5 1/2 hours.
Mix cornstarch and water together and stir into crockpot. Cook 30 minutes more.
Serve over rice.
Other recipes you might like:This savory blend of aniseed, fennel, caraway, dill seed, and celery seeds creates a crust-like coating for pork roast that?s prepared in the crockpot.
1 (2 2/3 to 3-pound) pork roast
2 tablespoons soy sauce
1 tablespoon aniseed
1 tablespoon fennel seed
1 tablespoon caraway seed
1 tablespoon dill seed
1 tablespoon celery seed
1 teaspoon instant beef bouillon granules
1 cup water
Apple wedges (optional)
Mint sprigs (optional)
Trim fat from roast. Rub soy sauce over surface of roast with fingers.
On a large piece of foil combine aniseed, fennel seed, caraway seed, dill seed and celery seed. Roll roast in seeds to coat evenly. Wrap roast in foil. Let meat stand in the refrigerator for 1 to 2 hours or overnight.
Remove foil from roast. If necessary, cut roast to fit into the crockpot.
Place roast in crockpot.
In a small bowl dissolve bouillon granules in water; pour around roast. Cover; cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours.
Transfer roast to a serving platter. Garnish platter with apple wedges and mint sprigs, if desired.
Strain cooking juices; pass juices with roast.
Makes 6 servings.
Nutritional facts per serving: calories: 234 , total fat: 8g, saturated fat: 2g, cholesterol: 106mg, sodium: 567mg, carbohydrate: 3g, fiber: 1g, protein: 37g, vitamin C: 4%
Other recipes you might like:1/2 cup all-purpose flour
1 1/2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 (1-inch thick) lean boneless pork chops
1 (10 3/4 ounce) can condensed chicken broth
2 tablespoons vegetable oil
Combine flour, dry mustard, salt and garlic powder in a shallow dish. Dredge chops in flour mixture and set aside.
Combine remaining flour mixture with the chicken broth and pour into crockpot.
Pour oil into a large skillet and place over medium-high heat. Cook the chops in hot oil just until browned on both sides and then place in crockpot. Cook, covered on HIGH for about 3 to 5 hours or until tender. Season with salt and pepper to taste.
Serve with hot rice or mashed potatoes.
If the gravy becomes too thick just add a little water. If gravy is too thin, add a little flour.
Other recipes you might like:
