Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (71 page)

Serving suggestion: Serve on
buns
.

Pulled Pork

Janet Batdorf

Harrisburg, PA

Makes 10 servings

Prep Time: 20 minutes

Cooking Time: 9 hours

Chilling Time for broth: 4-5 hours

Ideal slow-cooker size: 5-qt.

3-lb. pork roast

Sauce:

1 cup ketchup

1 cup pork broth

2 Tbsp. Worcestershire sauce

2 Tbsp. vinegar

dash pepper

¾ tsp. salt

2 Tbsp. prepared mustard

1 large onion, chopped

1. Place pork in slow cooker.

2. Cover with water.

3. Cover. Cook overnight, or for approximately 8 hours, on Low.

4. Turn off slow cooker.

5. Remove pork and set aside.

6. Refrigerate broth.

7. Skim off fat when cold.

8. Combine sauce ingredients in slow cooker.

9. Shred pork with 2 forks.

10. Add shredded pork to sauce.

11. Turn slow cooker on Low. Heat pork in sauce for about one hour, or until ingredients are hot and bubbly.

Serving suggestion: Serve in
buns
, or over mashed
potatoes
, or
rice
, or
pasta
.

Pork Barbecue

Mary Sommerfeld

Lancaster, PA

Makes 8-12 sandwiches

Prep. Time: 10 minutes

Cooking Time: 9-20 hours

Ideal slow-cooker size: 4- to 5-qt.

2 onions, sliced,
divided

4-5-lb. pork roast,
or
fresh picnic ham

5-6 whole cloves

2 cups water

Sauce:

1 large onion, chopped

16-oz. bottle barbecue sauce

1. Put half of sliced onions in bottom of slow cooker. Add meat, cloves, and water. Cover with remaining sliced onions.

2. Cover. Cook on Low 8-12 hours.

3. Remove bone from meat. Cut up meat. Drain liquid.

4. Return meat to slow cooker. Add chopped onion and barbecue sauce.

5. Cover. Cook on High 1-3 hours, or on Low 4-8 hours, stirring two or three times.

Serving suggestion: Serve on
buns
.

Note:

This freezes well.

Shredded Pork

Sharon Easter,
Yuba City, CA

Makes 4-6 servings

Prep. Time: 5 minutes

Cooking Time: 7-8 hours

Ideal slow-cooker size: 4- to 5-qt.

2-3-lb. pork butt roast,
or
boneless country-style spareribs

½-1 cup water

1 pkg. dry taco seasoning mix

1. Place meat in slow cooker. Add water and seasoning mix.

2. Cover. Cook on Low 7-8 hours. Shred meat with two forks.

Serving suggestion: Use in
tacos
or in
rolls
, or use the sauce as gravy and serve over
rice
.

Kraut and Sausage

Kathi Rogge,
Alexandria, IN

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 3-6 hours

Ideal slow-cooker size: 3½-qt.

2 16-oz. cans sauerkraut, drained and rinsed

2 Tbsp. dark brown sugar

1 large onion, chopped

2 strips bacon, diced

1 lb. fully-cooked sausage, sliced

1. Combine sauerkraut and brown sugar. Place in slow cooker. Add layers of onion, bacon, and sausage. Add enough water to cover half of sausage.

2. Cover. Cook on Low 5-6 hours, or on High 3 hours.

Melt-in-Your-Mouth Sausages

Ruth Ann Gingrich

New Holland, PA

Ruth Hershey

Paradise, PA

Carol Sherwood

Batavia, NY

Nancy Zimmerman

Loysville, PA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 4-qt.

2 lbs. sweet Italian sausage, cut into 5-inch lengths

48-oz. jar spaghetti sauce

6-oz. can tomato paste

1 large green pepper, thinly sliced

1 large onion, thinly sliced

1 Tbsp. grated Parmesan cheese

1 tsp. dried parsley,
or
1 Tbsp. chopped fresh parsley

1 cup water

1. Place sausage in skillet. Cover with water. Simmer 10 minutes. Drain.

2. Combine remaining ingredients in slow cooker. Add sausage.

3. Cover. Cook on Low 6 hours.

Serving suggestion: Serve in
buns
, or cut sausage into bite-sized pieces and serve over cooked
spaghetti
. Sprinkle with more
Parmesan cheese
.

Polish Sausage Stew

Jeanne Heyerly

Chenoa, IL

Joyce Kaut

Rochester, NY

Joyce B. Suiter

Garysburg, NC

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 4-8 hours

Ideal slow-cooker size: 4- to 5-qt.

10¾-oz. can cream of celery soup

⅓ cup packed brown sugar

27-oz. can sauerkraut, drained

1½ lbs. Polish sausage, cut into 2-inch pieces and browned

4 medium potatoes, cubed

1 cup chopped onions

1 cup (4 oz.) shredded Monterey Jack cheese

1. Combine soup, sugar, and sauerkraut. Stir in sausage, potatoes, and onions.

2. Cover. Cook on Low 8 hours, or on High 4 hours.

3. Stir in cheese and serve.

Polish Kraut ’n’ Apples

Lori Berezovsky

Salina, KS

Marie Morucci

Glen Lyon, PA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 3-7 hours

Ideal slow-cooker size: 3½-qt.

1 lb. fresh,
or
canned, sauerkraut,
divided

1 lb. lean smoked Polish sausage

3 tart cooking apples, thinly sliced

½ cup packed brown sugar