* 1 – 21 ounce can cherry pie filling
* 4 pork chops

Methods:

Pour cherry pie filling into Crockpot.Add pork chops and stir to coat with filling.Cover and cook on low all day.Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

* 4 lb. pork loin roast
* 6 apples
* 1/4 cup apple juice
* 3 Tbsp. brown sugar
* 1 tsp. ginger, ground

Methods:

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat drain well. (Browning is optional).Core and quarter apples.Place apple quarters in bottom of crock pot.Place roast on top of apples.Combine apple juice,brown sugar and ginger. Spoon over top surface of roast, moistening well.Cover and cook on Low for 8 – 10 hours or until done.

1 (3 pound) pork loin roast
1 teaspoon salt
Pepper to taste
3 cloves garlic, sliced
1 (16 ounce) package dried pinto beans, soaked several hours
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 (7 ounce) can chopped green chilies, drained
2 to 3 chipotle peppers en adobo, minced

Methods:

Rub roast with salt and pepper.Cut small slits in roast insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes.Place roast in Crockpot.Rinse pinto beans drain. Add to Crockpot.Add oregano, cumin,chili powder,green chilies and enough water to cover. Cook covered on LOW for 8 or 9 hours, stirring occasionally.Add the chipotles. Cook, uncovered, for 1 hour longer.Skim off fat discard bones. Serve on a bed of corn chips with shredded cheese chopped green onions,tomatoes,cucumbers, lettuce,avocado,salsa and sour cream.Add a can of diced tomatoes and serve over rice.

3 lbs country-style boneless pork ribs
3/4 teaspoon salt
1/4teaspoon pepper
1 cup chopped onion
3/4 cup apple butter
3 tablespoons brown sugar
2 cloves garlic, finely chopped

Methods:

Rub salt and pepper on ribs. Place in the Crockpot.Cover with onions.Mix remaining ingredients and pour over onions.Cover and cook on low for 9 hours.

1-1/4 cups salsa, divided
2 tablespoons cornstarch
1 (2 1/2 pound) pork loin
8 (8-inch) flour tortillas
2 cups shredded Cheddar cheese
Shredded lettuce

Methods:

Combine 1/2 cup salsa with cornstarch in small bowl.Stir until smooth.Pour mixture into Crockpot.Top with pork roast. Pour remaining 3/4 cup salsa over roast.Cover and cook on LOW for 6 to 8 hours. Remove roast cool 10 to 15 minutes, then shred pork. Divide shredded meat evenly on each tortilla. Spoon about 2 tablespoons of salsa mixture from Crockpot on top of meat.Top with cheese and lettuce.Fold bottom of tortilla over filling, fold in sides and serve immediately.Serve remaining salsa mixture as a dipping sauce.

5 pound pork roast, browned
1 onion, sliced
1 red bell pepper, coarsely chopped
2 carrots, cut into circles
1/4 C. brown sugar, not packed
1 can crushed pineapple or a fresh one, sliced
1 T. tomato paste
1 T. soy sauce
salt and pepper to taste
a pinch of ground ginger or a few slices fresh

Methods:

Add the pork roast to the slow cooker after browning it. In the same pan you browned the roast in, add the remaining ingredients. Stir together to blend and add to the cooker Cook on low for 8 hours.

4 thick-sliced pork chops
2 apples
1 cup brown rice
1 onion, diced
1 t. parsley
1 stalk celery, with leaves, diced
1 t. salt
1 C. hot water
1/2 t. chili powder

Methods:

Combine everything but pork chops and apple in Crockpot.Stir well.Core the apples and slice each one making four rings. Place on top of the rice. Brown the chops on each side. Place on top of the apples. Cook on LOW 6 to 8 hours.

4 to 6 red potatoes,cut in large chunks, about 2-in.
1 large onion, halved & cut in 1/4-in. slices
1 boneless pork roast, about 2 lbs.
1 jar red cabbage with apple (approx. 12-oz.)
1/2 C. apple butter
1 t. garlic powder
salt and pepper, to taste

Methods:

Place ingredients in the Crockpot in order given; cover and cook on LOW for 10 to 12 hours or HIGH for 6 hours).

1 (3 1/2-lb.) boneless pork loin roast
1 T. vegetable oil
1 t. salt
1/2 t. pepper
1 med. onion, sliced
3 cloves garlic, peeled
1 C. chicken broth or water

Methods:

Trim excess fat from pork.Heat oil in a 10-in. skillet over medium-high heat.Cook pork in oil about 10 minutes turning occasionally until brown on all sides.Sprinkle with salt and pepper.

Place onion and garlic in 3 1/2 to 6 qt. slow cooker.Place pork on top of onion and garlic.Pour broth over pork.Cover and cook on LOW heat setting 8-10 hours or until pork is tender.

4 double cut loin pork chops
2 C. corn bread stuffing mix
2 T. melted butter or margarine
1/4 t. salt
1/3 C. orange juice
1 T. finely chopped pecans
salt and pepper to taste
1/4 C. light corn syrup
1/2 t. grated orange peel

Methods:

Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing.

Combine stuffing with butter,1/4 tsp. salt, orange juice and pecans.Fill pockets with stuffing.Sprinkle chops with salt and pepper.Place on metal rack in slow-cooking pot.Brush with mixture of corn syrup and orange peel.

Cover and cook on LOW for 6-8 hours.Uncover turn control to HIGH and brush with sauce again. Cover and cook on HIGH for 15-20 minutes.