Crock Pot Rathskeller Pork Recipes

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SLOW COOKER PORK ROAST



Slow Cooker Pork Roast image

I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.

Provided by LawrenceKansasPerson

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork sirloin roast
1 (1 ounce) package dry onion soup mix
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons butter, or to taste
2 tablespoons all-purpose flour, or as needed
salt and ground black pepper to taste

Steps:

  • Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
  • Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
  • Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g

CROCK POT RATHSKELLER PORK



Crock Pot Rathskeller Pork image

Make and share this Crock Pot Rathskeller Pork recipe from Food.com.

Provided by Anne Edgell

Categories     Pork

Time 6h50m

Yield 4 serving(s)

Number Of Ingredients 10

4 -5 pork steaks, 3/4-inch thick
1 tablespoon olive oil
1 (10 3/4 ounce) can condensed cream of asparagus soup
1/2 cup green onion, chopped
1 teaspoon seasoning salt
1/2 teaspoon black pepper, ground
1/4 cup water
4 potatoes, sliced
2 cups cabbage, shredded
1/2 cup light cream

Steps:

  • In large skillet, brown chops in oil on both sides.
  • Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water.
  • Arrange alternate layers of meat, potatoes, and cabbage in crock pot. Pour soup mixture over.
  • Cover and cook 4 to 6 hours on low.
  • Turn to high.
  • Add cream; cover and cook on high for 20 to 30 minutes.

Nutrition Facts : Calories 469.6, Fat 18.5, SaturatedFat 7, Cholesterol 89.4, Sodium 593.2, Carbohydrate 48, Fiber 6.3, Sugar 3.7, Protein 28.6

SLOW COOKER PORK LOIN



Slow Cooker Pork Loin image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 10

One 3 1/2- to 4-pound pork loin
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon cooking oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 tablespoon soy sauce
3 tablespoons cornstarch

Steps:

  • Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
  • In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
  • To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

PULLED PORK (CROCK POT)



Pulled Pork (Crock Pot) image

I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

Provided by duonyte

Categories     Pork

Time 18h30m

Yield 10 serving(s)

Number Of Ingredients 5

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Steps:

  • Slice one onion and place in crock pot.
  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours. See Note2 below regarding amount of time needed!
  • Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  • Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
  • Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
  • TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
  • Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
  • Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
  • Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
  • Note4: my sister says this takes 2 hours in the Instapot. I don't have one, up to you to figure out the steps.

Nutrition Facts : Calories 335.1, Fat 6.9, SaturatedFat 2, Cholesterol 125.2, Sodium 584.6, Carbohydrate 25.3, Fiber 0.8, Sugar 18.1, Protein 40.2

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

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