Crock Pot Pork Sandwiches

Crock Pot Pork Sandwiches

1 1/2 lbs. boneless pork roast
1/4 cup BBQ sauce
1 cup Dr. Pepper
1 tsp. cumen
1 tbsp. minced onion

Label: Crock Pot Pork Sandwiches Put all ingredients into crock pot. Cook on high for 5-6 hours (add 2-3 hours if still frozen). Shred. Cook for 45-60 more minutes. Place on buns and enjoy. 4/20/2017

Honey-Orange Pork Tenderloin

Honey-Orange Pork Tenderloin

2/3 Cup orange marmalade
3/8 Cup cider vinegar
3/8 Cup soy sauce
3 Tablespoons minced garlic
1 Tablespoon honey
1/4 Cup vegetable or olive oil (not included)
3  Pound pork tenderloin
Kosher salt and black pepper (not included)

Label 12: Honey-Orange Pork Tenderloin
Thaw. Preheat oven to 400.  Season pork loin with kosher salt and pepper (not included).  Heat 1/4 cup vegetable or olive oil (not included) in an oven-safe skillet over medium-high heat. When the oil is hot, add the pork and cook for 1-2 minutes on each side, or until a golden brown crust starts to form. Pour about 1/2 of the sauce over the pork (reserve the remainder). Bake in the oven for 15-20 minutes and flip over.  Add the remaining sauce (reserve 1/4 cup) and cook for an additional 15-25 mins or until a thermometer reads 155 degrees.  Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices.             2-2-17

Balsamic Pork Roast

2 lb. Boneless Pork Shoulder Roast (sirloin roast)
Kosher Salt to Taste
1/2 tsp Garlic Powder
1/2 tsp Red Pepper Flakes
1/3 cup Chicken or Vegetable Broth
1/3 cup Balsamic Vinegar
1 Tbsp Worcestershire Sauce
1 Tbsp Honey

Label:  Season the pork with dry ingredients and place in slow cooker.  Pour liquid ingredients over the top.  Cook for 4 hours on high or 6-8 hours on low.  12/1/16  Labels (12)

Garlic Parmesan Pork Chops

Garlic Parmesan Pork Chops

4-6 boneless pork chops 2 Tbsp Garlic Bread Seasoning (Johnny's) 1 Tbsp dried minced onion flakes 1 (10 3/4-oz) can cream of chicken soup 1 cup apple juice Combine all ingredients in freezer bag or baking dish.  When ready to cook: Place contents of freezer bag in slow cooker and cook on LOW for 6 hours OR thaw and bake uncovered in a oven preheated to 350 until the pork is no longer pink in the center (~25 minutes) Label (12) Garlic Parmesan Pork Chops Place contents of freezer bag in slow cooker and cook on LOW for 6 hours OR thaw and bake uncovered in a oven preheated to 350 for 25 mins 04/19/16

Kalua Pork

Recipe already on blog


Label (12) : Kalua Pork Place pork in crockpot, put meat in and rub in salt, pour bottle of liquid smoke over pork. Shake salt over the top. Cook on low for 10-12 hours. Shred & serve with rice. 1/21/16

Ranch Porkchops - Crockpot

6 Boneless Porkchops 1
 Ranch Dry Season Packet
 1 Can of Cream of Chicken Soup
 1 Can of milk
 Mix well combine in crockpot and cook on low for 4-6 hours.

 Label(24) Crockpot Ranch Porkchops. Place in crockpot and cook on low for 4-6 hours. 1/21/16

Yummy Crock Pot Pork Chops

4 thick pork chops 1/4 cup brown sugar 1/2 tsp cayenne powder 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper Mix together and cook in crock pot. Labels (24) Yummy Crock Pot Pork Chops. Place in crock pot for 4-6 hours on low. 4/16/15.

Crockpot Ranch Porkchops

6 Boneless Porkchops 1 Ranch Dry Season Packet 1 Can of Cream of Chicken Soup 1 Can of milk Mix well combine in crockpot and cook on low for 4-6 hours. Label(24) Crockpot Ranch Porkchops. Place in crockpot and cook on low for 4-6 hours. 4/16/15

Balsamic Pork Roast

Ingredients: 2 pound boneless pork shoulder roast (sirloin roast) kosher salt, to taste 1/2 tsp garlic powder ½ teaspoon red pepper flakes 1/3 cup chicken or vegetable broth 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey Label: Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on Low. 4/16/15 Labels (12)

Tasty Tuesday Easy Slow Cooker Pork Chops

6 pork chops
1 packet of ranch
1 can of cream of chicken soup

Tasty Tuesday Easy Slow Cooker Pork Chops  Place in crock pot on low for 6 hours.  1-15-15

Crockpot Teriyaki Pork for the Freezer

3lbs cut up pork tenderloin 1 onion, sliced ½ cup soy sauce ½ cup brown sugar 1t minced garlic ½ t ginger powder Put all ingredients in a large zip lock bag. Seal the bag and squish around to mix it up. Freeze. On cooking day dump contents into crockpot and cook on low for 8 hours or until meat is cooked and tender. Serve over white or brown rice. Label (12) Crockpot Teriyaki Pork Put in crockpot on low for 8 hrs or until cooked. Serve over rice.

Pulled Pork Sandwiches

4lbs Pork Boneless Riblets 1 tsp garlic powder 1 tsp dry mustard 3/4 brown sugar 1 bottle Baby Ray BBQ Label(12): Pulled Pork Sandwiches Place in the crockpot on low for 6-8 hours. Serve on buns. 9/4/14

Italian Pork Chops

Italian Pork Chops 6 boneless pork chops,same thickness 2 large egg, beaten 2 tbsp milk 1 cup Panko bread crumbs 1/2 cup Parmesan cheese, grated 2 tsp oregano 2 tsp salt 1 tsp freshly ground pepper 2 tbsp parsley 1/2 tsp garlic powder In two shallow bowls, mix together egg and milk in the first bowl and the Panko, herbs and seasonings in the second. Dip the pork chops (both sides) in the egg mixture and then both sides in the Panko mixture. Place in an aluminum foil lined pan. Bake at 350° and bake until the internal temperature of the pork chops are at least 145°. Label (24) Italian Pork Chops In a bowl add 2 eggs & 2 tbsp milk, dip chops & then dip in mixture. Cook in foil lined pan at 350 for 40-60 mins or until 145 degrees. 06/26/14

Slow Cooker Root Beer Pulled Pork

2 lb Pork Tenderloins 12 oz Root Beer 1 cup BBQ sauce 1 tsp kosher salt 1/4 tsp ground black pepper In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks. Serve on a bun with additional BBQ sauce, if desired. Labels (12): Slow Cooker Root Beer Pulled Pork. Heat on low for about 8 hours. Shred pork with two forks. Serve on a bun with additional BBQ sauce, if desired. 5/1/14

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

1 18oz. bottle original BBQ sauce 1 boneless pork shoulder (3 lbs.) 1 1/2 cup orange juice Label: Slow-Cooker Orange-BBQ Pulled Pork Sandwiches Pour BBQ sauce and orange juice over meat in slow cooker; cover with lid. Cook on LOW 8-10 hours or on HIGH 4-6 hours. Remove meat from slow cooker; cut into small pieces or shred with fork. Make sure to remove any fat. Return to slow cooker; stir to evenly coat meat with sauce. Serve on sandwich rolls. 12-5-13

Crockpot Ranch Porkchops

6 Boneless Porkchops 1 Ranch Dry Season Packet 1 Can of Cream of Mushroom or Cream of Chicken Soup 1 Can of water or milk Mix well combine in crockpot and cook on low for 4-6 hours. Label (24) Crockpot Ranch Porkchops Place in crockpot and cook on low for 4-6 hours. 12/05/13

Mediterranean Pork with Couscous {Slow Cooker}

• 2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops) • 2 tablespoons olive oil • 3/4 cup chicken broth • 1/2 tablespoons paprika • 1/2 tablespoons garlic powder • 2 1/4 teaspoon dried sage • 1/4 teaspoon dried rosemary • 1/4 teaspoon dried marjoram • 1/4 teaspoon dried thyme • 1 teaspoon oregano • 1 teaspoon basil • 1-2 cups couscous, prepared according to package directions Directions 1. In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender. 2. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous. Label: (12) Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender. Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous (prepared according to package directions). 10/29/13

Beyond Easy Pulled Pork

4-5 lb pork butt roast
2 yellow onions, sliced

Dry Rub
3 tbsps chili powder
1 tsp coriander
2 tsps cumin
2 tsps onion powder
1 tablespoon dried parsley
¼ teaspoon chipotle powder
2 tsps sea salt

Mix all dry rub ingredients together. Rub the entire roast with the dry rub (you should use it all.) Place a layer of onions on the bottom of your slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the slow cooker. NO LIQUID NECESSARY! Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.   Label (12) Beyond Easy Pulled Pork- Place layer of onions on the bottom of slow cooker. Place the roast on top. Put the rest of the sliced onions on top of the slow cooker. Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred. 5/21/13.

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2-3 Lb pork tenderloin                              
        Spice Rub                            Glaze
1 Tbsp chili powder               1 1/4 cups apricot preserves  
1 Tbsp garlic powder             1/2 cup BBQ sauce                
1/2 tsp brown sugar               1 tsp grated fresh ginger
1 tsp salt                                1/2 tsp garlic powder
1/2 tsp black pepper              1/2 tsp hot sauce
                                              1 lime, juiced
                                              1 Tbsp cilantro chopped

Combine Spice rub ingredients together and blend well. Rinse and completely dry tenderloin. Rub spice mixture all over tenderloin. Cover and refrigerate tenderloin for 2-24 hours. (the longer it marinates the more flavor will incorporate into the meat). When ready to cook, preheat grill. Melt Apricot preserves in sauce pan on stove. Remove from heat and add remaining glaze ingredients. Set aside 1/2 the glaze mixture for basting the meat while it cooks, reserve the other 1/2 for serving when meat is done.  Grill meat for 15-20 minutes or until internal temperature of meat reaches 145 degrees.  with the last 5 minutes of cooking time. baste meat with glaze, cook 2 1/2 minutes, turn meat and glaze other side and cook an additional 2 1/2 minutes. When done, let meat rest 5-10 minutes before slicing, top with remaining reserved glaze.

Label: Defrost meat. Rinse and dry completely. Rub with spice mixture, cover and refridgerate for 2-24 hrs. (you can also place meat in large ziplock bag and dump spice mix in and shake, covering the meat completely. Close bag and place in fridge.) When ready to cook, heat grill to med-high heat and cook for 15-20 min or until internal temp reaches 145 degrees. while meat is cooking heat up glaze mixture. Set aside 1/2 of mixture for basting. With five minutes left in cooking time, baste the meat with reserved glaze mixture   cook 2 1/2 mins. Turn and baste other side ofmeat and cook another 2 1/2 minutes. Remove meat from grill and let rest for 5-10 minutes before slicing. Serve with remaining 1/2 of glaze mix.         4/11/13                                                                

Breaded Pork Chops

•1 cup seasoned bread crumbs & 1/2 tsp garlic salt

•2 tablespoons grated Parmesan cheese

•1/3 cup prepared ranch salad dressing

•6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)

Directions

•In a shallow bowl, combine bread crumbs and cheese. Place dressing in another shallow dish. Dip pork chops in dressing, then roll in crumb mixture.

•Place in an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 375° for 25 minutes or until a meat thermometer reads 160°. Yield: 4-6 servings.

Label (24) Breaded Pork Chops  **NEEDS 1/3 CUP PREPARED RANCH DRESSING**  Dip pork chops in ranch & then coat in breadcrumb mixture.  Bake uncovered 375 for 25 mins or until done.