serves 6
The Ingredients
½ tablespoon kosher salt
1 tablespoon ground cumin
2 pounds pork shoulder
7 whole garlic cloves
½ cup freshly squeezed orange juice (about 1 large orange)
¼ cup freshly squeezed lime juice (about 1 large lime)
½ cup beef broth
corn tortillas
sour cream, salsa, and sliced avocado (optional)
The Directions
Use a 6-quart slow cooker. In a small bowl, combine the salt and cumin. Rub the mixture all over the pork, then plop into the slow cooker. Add the whole garlic cloves. Squeeze on the citrus juices, and pour the beef broth evenly over the top.
Cook on low for 8 to 10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred the meat fully and serve on warmed corn tortillas with the desired toppings.
The Verdict
This is so totally good. I adored the citrusy flavor of the meat and the slight smokiness from the cumin. If you don’t eat pork, you can use a beef chuck roast instead of the pork shoulder. I was happy to discover through this recipe that I’m no longer allergic to pork. This past pregnancy must have tweaked my body chemistry—something I’m thrilled about!
serves 4
The Ingredients
1 pound lean ground meat
½ teaspoon garlic powder
½ teaspoon seasoned salt
½ teaspoon black pepper
¼ cup beef broth
The Directions
Use a 6-quart slow cooker. In a mixing bowl, mix together the ground meat with the garlic powder, salt, and pepper. Form into 4 patties, and place on the bottom of your slow cooker insert. Pour the beef broth over the top. Cover and cook on low for 5 hours, or until the meat is cooked through. Serve on buns like a hamburger, or directly on your plate like Salisbury steak.
The Verdict
This is a fantastic way to make moist and juicy burgers with very little effort. I used ground venison our neighbors gave us, and the meat turned out nice and juicy. We ate our “Salisbury steak” with a fork and knife, and dipped the meat into a puddle of mustard. I often serve hamburgers open-faced on a lightly salted rice cake. The crunch is wonderful.
serves 6 to 8
The Ingredients
3 large russet potatoes, peeled and thinly sliced
1 onion, diced
1 cup frozen corn
1 green bell pepper, seeded and chopped
1 pound lean ground beef, browned and drained
½ teaspoon seasoned salt
1 (8-ounce) can tomato sauce
1 cup shredded cheddar cheese
The Directions
Use a 6-quart slow cooker. Place the potatoes on the bottom of your slow cooker insert. Add the onion, frozen corn, and bell pepper. Evenly distribute the browned ground beef over the vegetables. Sprinkle on the seasoned salt. Pour the tomato sauce over the top, and add the cheddar cheese. Cover and cook on low for 8 hours, or on high for about 4 hours.
The Verdict
This is a tasty, inexpensive, layered casserole to have in your monthly meal plan. If you have leftovers, they are great reheated the next day or frozen for an additional meal. Feel free to switch around the vegetables to whatever you have on hand in the freezer, or to cater to your family favorites.
serves 4
The Ingredients
4 pork chops
⅓ cup maple syrup
⅓ cup chicken broth
2 teaspoons apple cider vinegar
1 teaspoon dry mustard
The Directions
Use a 4-quart slow cooker. Put the chops into the slow cooker. Pour the maple syrup, chicken broth, and vinegar over the top of them. Add the mustard. Cover and cook on low for 6 to 8 hours, or until the chops are thoroughly cooked and have reached the desired tenderness.
The Verdict
These chops are very maple flavored, which is great if you like maple syrup. I try to stick to natural maple syrup, even though it is much more expensive than the imitation stuff. I buy it in large bottles at Costco or Trader Joe’s, use it mostly for cooking or baking, and have the kids dip their pancakes and waffles into honey, which is much cheaper.
serves 6
The Ingredients
4 large carrots, peeled and chopped into 2-inch chunks
1 yellow onion, peeled and coarsely chopped
4 brown baking potatoes, chopped into 2-inch chunks (I didn’t peel them)
4 Italian-flavored sausages, sliced in 1-inch pieces
1 cup beef broth
The Directions
Use a 6-quart slow cooker. Layer the ingredients into the slow cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth evenly over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached the desired tenderness.
The Verdict
This is a filling, inexpensive meal that is super easy to pull together on a busy morning. The seasoning from the sausage is enough to flavor the vegetables without any additional spices. I make this dinner about once a month, and try to keep the ingredients on hand. My girls like eating “like Laura and Mary do” in the Little House on the Prairie books.
serves 4
The Ingredients
4 pork chops
4 garlic cloves, minced
⅓ cup apple juice
2 tablespoons honey
1 tablespoon gluten-free soy sauce
The Directions
Use a 4-quart slow cooker. Put the chops into the slow cooker. Top with the minced garlic, apple juice, honey, and soy sauce. No need to stir—everything will meld on its own. Cover and cook on low for 6 to 8 hours, or until the chops are thoroughly cooked and have reached the desired tenderness.
The Verdict
If you’re craving chops with an Asian flair, this is the recipe for you. The meat is nicely infused with flavor. This is a great candidate for slow cooker TV dinners (page 6).