Firecracker Pork Crock Pot Recipes

SLOW COOKER PORK ROAST

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.

FIRECRACKER PORK- CROCK POT

Steps:

• for the salsa:.
• combine all ingredients, cover and refrigerate 2-24 hours.
• for the pork:.
• combine the first 5 ingredients and rub over pork.
• place is a 6 quart crock pot.
• combine water, chiles and onion in a food processor, pour over pork.
• cook on high for 1 hour.
• switch to low heat and cook for 9 hours until pork is tender.
• remove pork and let it cool for 10 minutes.
• shred meat with 2 forks, set aside.
• skim fat from cooking liquid.
• return pork and cook on high for 15 minutes until warmed through.
• serve on tortillas with fruit salsa.

CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE

Steps:

• Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.
• Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool.
• Preheat the oven to 450 degrees F.
• Place the pork in a baking pan and bake for 10 minutes.
• Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
• While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce.
• On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
• Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer.
• Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
• Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice.
• Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.
• Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes.
• Adjust seasoning with salt and pepper and strain.