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Thread: Pork - Slow Cooker Recipes wanted!

  1. #1
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    Pork - Slow Cooker Recipes wanted!

    ĎTis the season - for using the slow cooker!

    I love cooking pork in my slow cooker but have made my favourite recipe once too often. Itís a really easy one - which is probably why I like it so much. I use the cheaper cuts of pork and it is cooked in a tin of chopped tomatoes, an onion, sliced peppers and seasoning of your choice. Itís so easy to prepare and is very tasty.

    But I would love to make some different pork dishes. I know I can do a google search but wondered if anyone here has a favourite they would like to share?

  2. #2
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    We've made mini tacos (using 6-inch flour shells) with slow baked pork - pulled apart.

    The only seasoning I've added is salt - but I think the taco place we first bought them added something else - but I have not figured out what .

    Served with chopped onion, fresh chopped cilantro, and salsa verde (green salsa).

  3. #3
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    Quote Originally Posted by bearisgray View Post
    We've made mini tacos (using 6-inch flour shells) with slow baked pork - pulled apart.

    The only seasoning I've added is salt - but I think the taco place we first bought them added something else - but I have not figured out what .

    Served with chopped onion, fresh chopped cilantro, and salsa verde (green salsa).
    I would enjoy that - but my husband’s not a taco fan.

    Thanks anyway!

  4. #4
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    Your husband might enjoy doing a pork roast like a beef pot roast. Cook the roast in some chicken stock and add potatoes/ carrots/ onions later. The roast and stock can be used the next day for soup or stew.

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    Quote Originally Posted by Moira in N.E. England View Post
    I would enjoy that - but my husband’s not a taco fan.

    Thanks anyway!
    Call it a wrap instead of a taco.

  6. #6
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    Quote Originally Posted by Tartan View Post
    Your husband might enjoy doing a pork roast like a beef pot roast. Cook the roast in some chicken stock and add potatoes/ carrots/ onions later. The roast and stock can be used the next day for soup or stew.
    That sounds tasty and easy - thanks!

  7. #7
    Power Poster feline fanatic's Avatar
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    I love to make pulled pork in the crock pot. You can use any cut you like but I think it comes out best when done with a pork shoulder roast (aka butt roast). Rub the roast all over with liquid smoke. I never measure, a couple of generous splashes of it, I think about a 1 or two tsp worth. You can put a rub on it at this stage as well but I rarely do. Cook on low 8 to 10 hours. Remove roast and shred it and mix with your favorite bbq sauce. Add more liquid smoke to taste. This also freezes very well which is good because it is just 2 of us and one roast makes enough for at least 4 meals for us. I like to serve it with all the traditonal BBQ sides, corn bread, slow cooked collards and baked beans. It is like having a little summer in the middle of winter.

  8. #8
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    Quote Originally Posted by feline fanatic View Post
    I love to make pulled pork in the crock pot. You can use any cut you like but I think it comes out best when done with a pork shoulder roast (aka butt roast). Rub the roast all over with liquid smoke. I never measure, a couple of generous splashes of it, I think about a 1 or two tsp worth. You can put a rub on it at this stage as well but I rarely do. Cook on low 8 to 10 hours. Remove roast and shred it and mix with your favorite bbq sauce. Add more liquid smoke to taste. This also freezes very well which is good because it is just 2 of us and one roast makes enough for at least 4 meals for us. I like to serve it with all the traditonal BBQ sides, corn bread, slow cooked collards and baked beans. It is like having a little summer in the middle of winter.
    This sounds delicious but I had to google ‘liquid smoke’ as I’d never heard of it!

    Apparently it is available in some supermarkets but it’s new to me.

  9. #9
    Power Poster feline fanatic's Avatar
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    Quote Originally Posted by Moira in N.E. England View Post
    This sounds delicious but I had to google ‘liquid smoke’ as I’d never heard of it!

    Apparently it is available in some supermarkets but it’s new to me.

    Walmart carries it too.

  10. #10
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    I was surprised recently when I had to pick up a new bottle of liquid smoke to find more than one flavor/brand, it was up top (sometimes it is down at the bottom) in the spice area of my regular chain grocery store. I've been using it since the 70s when I was growing up in Alaska, the "preferred" coating for salmon steaks was crushed Ritz crackers, you'd dip the salmon in a milk/egg wash with a little liquid smoke in it, a sprinkle of Johnnies Season Salt, and the crushed Ritz crackers. Halibut didn't use the smoke or the crackers, but cubed and rolled crushed Corn Flakes.

    For a holiday dip, one "tall" can salmon (or two tuna size), drained deboned and skinned (8-12 oz??), one 8 oz cream cheese, small amount of finely minced onion, 1-2 tsp liquid smoke. Mix all together well and let sit at least a couple hours/overnight. To be fancy, finely chop approximately equal parts fresh parsley and walnuts and make a log with chilled dip and roll in the mixture. You can also add some of both to the log, especially the parsley to tie it all together. Since we are low carb, we get the mini sweet peppers (hubby does a few jalepenos for himself), cut them in half and fill with some of the dip, and then dip into the nut/parsley mixture. These have been a big hit at company potlucks and other gatherings since the hubby went Keto.

    I used to do a big pot of pinto beans in the crock pot, more of a baked bean style than a chili style but I'd usually start with half a bottle or so of BBQ sauce in the bean liquid started the day before. The day of serving in the morning I'd just cube up some pork (we usually had loins available) and throw it in, everything was done lovely in the evening. You could also throw some of that smoke in there too, but a little goes a long way. Really open it away from your food and measure, you don't want a spill.
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  11. #11
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    Quote Originally Posted by Iceblossom View Post
    I was surprised recently when I had to pick up a new bottle of liquid smoke to find more than one flavor/brand, it was up top (sometimes it is down at the bottom) in the spice area of my regular chain grocery store. I've been using it since the 70s when I was growing up in Alaska, the "preferred" coating for salmon steaks was crushed Ritz crackers, you'd dip the salmon in a milk/egg wash with a little liquid smoke in it, a sprinkle of Johnnies Season Salt, and the crushed Ritz crackers. Halibut didn't use the smoke or the crackers, but cubed and rolled crushed Corn Flakes.

    For a holiday dip, one "tall" can salmon (or two tuna size), drained deboned and skinned (8-12 oz??), one 8 oz cream cheese, small amount of finely minced onion, 1-2 tsp liquid smoke. Mix all together well and let sit at least a couple hours/overnight. To be fancy, finely chop approximately equal parts fresh parsley and walnuts and make a log with chilled dip and roll in the mixture. You can also add some of both to the log, especially the parsley to tie it all together. Since we are low carb, we get the mini sweet peppers (hubby does a few jalepenos for himself), cut them in half and fill with some of the dip, and then dip into the nut/parsley mixture. These have been a big hit at company potlucks and other gatherings since the hubby went Keto.

    I used to do a big pot of pinto beans in the crock pot, more of a baked bean style than a chili style but I'd usually start with half a bottle or so of BBQ sauce in the bean liquid started the day before. The day of serving in the morning I'd just cube up some pork (we usually had loins available) and throw it in, everything was done lovely in the evening. You could also throw some of that smoke in there too, but a little goes a long way. Really open it away from your food and measure, you don't want a spill.

    Liquid Smoke is definitely something new to me here in the UK.

    I’ll be shopping today so will look out for it.

    Do any other UK members use it?

  12. #12
    Member frodo's Avatar
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    I have no recipe, I just add stuff to the crock pot
    add pork
    1 lg bottle BBQ sauce
    1 pack of McCormicks I like the smokey habenaro. your mileage may very

    water to cover
    Last edited by QuiltnNan; 11-18-2019 at 09:01 AM. Reason: copyright pic

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    1 can Cream of Mushroom Soup (any Cream of ... can substitute)
    Pour it in the bottom of crock put, then nestle pork in canter. I season with garlic and red pepper flakes.
    Slow and low!

  14. #14
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    I have also been topping pork with strips of sun dried tomatoes, then drizzling a tablespoon or two of jarred alfredo sauce on top.

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    Quote Originally Posted by aashley333 View Post
    I have also been topping pork with strips of sun dried tomatoes, then drizzling a tablespoon or two of jarred alfredo sauce on top.
    Your recipe sounds delicious so I think I’ll give it a try. Which cut of pork works best?

  16. #16
    Senior Member charley26's Avatar
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    I have seen the bottled sauce in some supermarkets here, but I have not used it. I just call it BBQ sauce, but as I have said, I have not used it.

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    My favorite recipe for pork loin roast in a crock pot is to get a sharp knife and make small slits into the roast. Insert a garlic clove in each slit (I do a lot but that is up to you). Cover roast with chopped onions, salt, pepper and thyme. Add some water. I sometimes lay potatoes next to the roast.

  18. #18
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    Quote Originally Posted by charley26 View Post
    I have seen the bottled sauce in some supermarkets here, but I have not used it. I just call it BBQ sauce, but as I have said, I have not used it.
    Looked in Asda today but they didnít have it. Plenty of BBQ sauces though.

  19. #19
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    I looked at Amazon.uk and they have quite the assortment available. I think what I remember from the 70s was Colgin's Liquid Smoke, what I most recently got is Wrights (both which is there on Amazon). My store didn't have Stubbs, but I've actually had Stubbs bbq (hubby and I used to do a lot of eating back in the day) and I probably would have gotten it instead.

    I'd say go for Hickory. Small bottle goes a long way and keeps a long time. BTW, the ingredients in Liquid Smoke is -- liquid smoke. Seriously that's what is on the label.

    Mesquite for me is more like forest fire than a smoke I like but it was a big craze for awhile. I think it has it's uses but is not my favorite flavor profile.
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    My favourite is basically the same as yours. Instead of adding the veggies, I add a jar of salsa. I love it.

    I like pork cooked with what I consider Greek seasoning too. Lemon zest and juice, garlic and oregano. I toss in the lemon halves after zesting and juicing them.
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  21. #21
    Power Poster Jingle's Avatar
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    I only cook any pork roast like a pot roast. Potatoes, celery, baby carrots, onions. Season with pepper.

    For beef roast I use onion soup mix.
    Another Phyllis
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  22. #22
    Super Member QuiltNama's Avatar
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    I layer potatoes, carrots, onions, celery in the bottom of the crock pot. Cut slits in the pork and put some garlic in and salt & pepper everything. Pork on top of veggies, sprinkle a pk of onion soup over all, and one can of cream of mushroom (celery or chicken also works), add a cup of water or stock and let it cook for 4 hours on high or 6 hours on low. Yum....Peace, Brenda

  23. #23
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    Ya'll are making me hungry now. I am eating some buffalo sauce pulled chicken at this moment. too spicy for me, next time will be BBQ sauce.
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    Sometimes it is either a little bit of cumin or oregano that is used to flavor pork for tacos.

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    I cheat . I buy the Kroger brand for pork roast done in a slow cooker . Since I've tried it is the only way I make it . Taste like the best pulled pork recipe ever

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