1 (3 lb) boneless pork roast (or cubed lean pork)
2 to 3 large sweet potatoes
1 green bell peppers
1/2 cup apple cider
3 tablespoons brown sugar
1 teaspoon cinnamon
salt and pepper to taste

Directions:

Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice.

1 1/2 – 2 lbs. pork tenderloin
2 large Granny Smith apples, chopped
1/2 cup apple sauce
1 bunch green onion with 3″ greens, thin sliced
2 tablespoon brown sugar
2 tablespoon balsamic or cider vinegar

Methods:

Trim excess fat from the pork and slice in 1 1/2-inch pieces.Place pork slices in the Crockpot with the remaining ingredients mixing to combine.Cover and cook on low for 7 to 9 hours. Serves 4 to 6.

1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed

Methods:

In a skillet heat oil over medium heat.Add onions cook until soft.Add garlic,chili powder and peppercorns cook,stirring for 1 minute.Add chili sauce,brown sugar,vinegar,Worcestershire sauce and liquid smoke.Stir to combine bring to a boil.

Place pork in slow cooker pour sauce over pork.Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours until pork is falling apart.

Transfer pork to a cutting board pull the meat apart in shreds using two forks.Return to sauce and keep warm.When ready to serve spoon shredded pork and sauce over warm buns.

1 package cooked noodles
1 package beans
Beef Bullion
1 package long grain and wild rice
3 potatoes, cut into 1′ cubes
Leftover pork from your roast
Salt and Pepper to taste

Directions:

Fill your Crockpot a little more than half way with water, then flavor it with the beef bullion to taste. Add the sliced up potatoes, beans and rice. Cook until potatoes and rice are done, most of the day on low or half of the day on high. Add the pork and let that cook while you boil the noodles. Add the noodles to the pot when they’re done. Let cook for 5 to 10 more minutes and serve.

4½ lb (2kg) pork roasting piece
1 tbsp coriander (cilantro) seeds, crushed
1 tbsp fennel seeds, crushed
pinch salt and pepper
4 garlic cloves
2 onions, quartered
1 rosemary sprig
3 bay leaves
1 cup red wine vinegar

Method

1.Take the seeds, salt and pepper and gently rub over the pork. Sort of push it in a bit, so it sticks all over.
2. Place the pork into the crock pot.
3. Put all the other ingredients in the crock pot around the meat.
4.Cook for 6 to 7 hours on low or 3 to 3½ hours on high.

4½ lb (2kg) pork leg – bone removed
3½ oz (100g) pecan nuts – roughly chopped
1½ cups breadcrumbs
1 tbsp chives
1½ tsp sage, ground
salt and pepper

Method

1.Combine in a bowl all the ingredients except the pork.
2.Place this stuffing in the middle of the pork leg and roll up.
3.Secure with butchers twine or suitable cooking string.
4.Put in the Crock Pot and cook for 6 to 7 hours on low or 3 to 3½ hours on high.

4½ lb (2kg) pork roasting piece
1 rind of orange,grated
1 juice of orange
½ tsp ginger,ground

Method

1.Mix the orange rind, juice and ginger into a paste.
2.Rub all over the pork.
3.Put the pork in the crock pot.
4.Cook for 6 to 7 hours on low or 3 to 3½ hours on high.

1 pork shoulder – any size, as long as it fits in the crock
5 cloves garlic
1 lemon
1 tsp sage
milk

Method

1. Cut the skin and fat off the pork shoulder. Quickly brown the outside of the pork in a pan with a little oil
2. While waiting for the pork to brown. Peel the lemon – this is the bit we use. Try not to get too much of the white. You can keep the peeled lemon in the fridge for another recipe.
3. Peel the garlic cloves and lightly squash each.
4. Place garlic, lemon skin, sage and Pork in the crock pot.
5. Pour in milk so it half covers the Pork.
6. Cook on low for 8-9 hours.

1 rack of pork
½ cup marsala
2 tsp dijon mustard
6½ oz (200g) prunes

Method

1. Place rack of pork in crock pot.
2. Combine all the other ingredients in a bowl and mix to combine.
3. Pour over the pork.
4. Cook on low for 8-9 hours.

4-6 pork chops
¼ cup white wine
2 tsp crushed garlic
1 tbs curry powder
250ml apricot nectar
½ tsp mixed herbs

Method

1.Mix the wine, garlic, curry powder and apricot nectar together.
2.Put the meat in the Crock Pot. (Vegetable on bottom if using).
3.Pour in Liquid.
4.Put on Lid, turn on and walk away. On low cook for 8-10 hours OR on high 4-5.
5.An hour prior to serving, stir in the herbs.
6.At this stage if the sauce is very runny just mix a tablespoon of corn flour with enough water to make a paste. Stir this into the Crock Pot and turn on high for half an hour.