pork

Saucy Pork Chops

PREP: 15 MIN. COOK: 4-1/4 HOURS

Jennifer Ruberg

Two Harbors, Minnesota

I don’t always have time to fix the home-cooked meals my family desires, so I’ve come to rely on my slow cooker. I prepare these tangy chops at least once every week because we all love them, and they are so simple to make.

4 bone-in pork loin chops (8 ounces each)

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil

2 cups ketchup

1/2 cup packed brown sugar

1 teaspoon Liquid Smoke, optional

Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain.
In a small bowl, combine the ketchup, brown sugar and Liquid Smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender.

Yield: 4 servings.

Sweet Sausage ’n’ Beans

PREP: 10 MIN. COOK: 4 HOURS

Doris Heath

Franklin, North Carolina

This is a super-easy version of a traditional French dish called cassoulet. It is sweet, saucy and chock-full of beans, smoked sausage and vegetables.

1/2 cup thinly sliced carrots

1/2 cup chopped onion

2 cups frozen lima beans, thawed

2 cups frozen cut green beans, thawed

1 pound smoked sausage, cut into 1/4-inch slices

1 can (16 ounces) baked beans

1/2 cup ketchup

1/3 cup packed brown sugar

1 tablespoon cider vinegar

1 teaspoon prepared mustard

In a 3-qt. slow cooker, layer the carrots, onion, lima beans, green beans, sausage and baked beans. In a small bowl, combine the ketchup, brown sugar, vinegar and mustard; pour over beans. Cover and cook on high for 4 hours or until vegetables are tender. Stir before serving.

Yield: 4-6 servings.

Hawaiian Pork Roast

PREP: 30 MIN. COOK: 4 HOURS + STANDING

Ruth Chiarenza

La Vale, Maryland

This is one of my favorite slow-cooker recipes. It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.

1 boneless whole pork loin roast (3 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons canola oil

2 cups unsweetened pineapple juice

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/2 cup packed brown sugar

1/2 cup sliced celery

1/2 cup cider vinegar

1/2 cup soy sauce

1/4 cup cornstarch

1/3 cup cold water

Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 5-qt. slow cooker. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4 to 6 hours or until a meat thermometer reads 160°.
Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.

Chopping acorn squash. Acorn squash is quite firm and can be hard to cut up. Begin by cutting the stem end from the squash so it will sit flat on the surface. Stand the squash up and using a large sharp knife, cut squash in half. Scoop out the seeds with a spoon, and discard the seeds. Place the halves cut side down on the cutting board and cut into 1-inch slices. With a paring knife, remove the rind, then cut the flesh into cubes.

Pork Chops & Acorn Squash

PREP: 15 MIN. COOK: 4 HOURS

Mary Johnson

Coloma, Wisconsin

My husband and I can never get enough fresh buttery squash from our garden. When the squash is paired with pork chops, the results are a delicious, comforting meal.

6 boneless pork loin chops (4 ounces each)

2 medium acorn squash, peeled and cubed

1/2 cup packed brown sugar

2 tablespoons butter, melted

1 tablespoon orange juice

3/4 teaspoon salt

1/2 teaspoon grated orange peel

3/4 teaspoon browning sauce, optional

Place the pork chops in a 5-qt. slow cooker; add squash. Combine the brown sugar, butter, orange juice, salt, orange peel and browning sauce if desired; pour over the squash. Cover and cook on low for 4 hours or until meat and squash are tender.

Yield: 6 servings.

Lazy Man’s Ribs

PREP: 20 MIN. COOK: 5-1/2 HOURS

Allan Stackhouse Jr.

Jennings, Louisiana

I have to admit these ribs are finger-lickin’ good and fall-off-the-bone fantastic. I’ve made them for a lot of my buddies…including my preacher…and some have even suggested that I try bottling my sauce and selling it to the public.

2-1/2 pounds pork baby back ribs, cut into eight pieces

2 teaspoons Cajun seasoning

1 medium onion, sliced

1 cup ketchup

1/2 cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

1/4 cup molasses

2 tablespoons Worcestershire sauce

1 tablespoon barbecue sauce

1 teaspoon stone-ground mustard

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon Liquid Smoke, optional

Dash salt

5 teaspoons cornstarch

1 tablespoon water

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender.
Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

Yield: 4 servings.

Slow-Cooked Shredded Pork

PREP: 20 MIN. COOK: 6-1/4 HOURS

Shirleymae Haefner

O’Fallon, Missouri

The tasty pork filling for these sandwiches requires very little work. The mild, sweet sauce is very appealing and nicely coats the meat.

1 boneless whole pork loin roast (2 to 3 pounds)

1 large onion, thinly sliced

1 cup beer or nonalcoholic beer

1 cup chili sauce

2 tablespoons brown sugar

1 tablespoon prepared horseradish

8 sandwich rolls, split

Place the roast in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 7 hours or until meat is very tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. Use a slotted spoon to serve on rolls.

Yield: 8 servings.

San Francisco Chops

PREP: 20 MIN. COOK: 7-1/2 HOURS

Tara Bonesteel,

Dayton, New Jersey

Both friends and family love these fast-to-fix chops. Simmered all day in a tangy sauce makes them practically melt in your mouth.

4 bone-in pork loin chops (1 inch thick and 8 ounces each)

1 to 2 tablespoons canola oil

1 garlic clove, minced

1/4 cup soy sauce

1/4 cup red wine or chicken broth

2 tablespoons brown sugar

1/4 teaspoon crushed red pepper flakes

1 tablespoon cornstarch

1 tablespoon cold water

Hot cooked rice

In a large skillet, brown pork chops on both sides in oil; transfer to a 3-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Stir in the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops. Cover and cook on low for 7-8 hours or until meat is tender.
Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook for at least 30 minutes or until slightly thickened. Serve with rice.

Yield: 4 servings.

Pork ’n’ Pepper Tortillas

PREP: 15 MIN. COOK: 8-1/2 HOURS

Rita Hahnbaum

Muscatine, Iowa

This pork roast is gently cooked with onions, garlic and spices, which allows the flavors to infuse the meat. It is then shredded, placed in wraps and topped with colorful peppers.

1 boneless pork shoulder roast (2-1/2 to 3 pounds)

1 cup boiling water

2 teaspoons beef bouillon granules

3 garlic cloves, minced

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon ground cumin

1 teaspoon pepper

1 teaspoon dried tarragon

1 teaspoon white pepper

2 medium onions, sliced

1 each large green, sweet red and yellow pepper, sliced

1 tablespoon butter

12 flour tortillas (8 inches), warmed

Shredded lettuce, chopped ripe olives, sliced jalapeno peppers and sour cream, optional

Cut roast in half. Place roast in a 5-qt. slow cooker. Combine the water, bouillon, garlic and seasonings; pour over roast. Top with onions. Cover and cook on high for 1 hour. Reduce heat to low. Cook for 7-8 hours or until pork is very tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. Meanwhile, in a skillet, saute peppers in butter until tender.
Using a slotted spoon, place about 1/2 cup pork and onion mixture down the center of each tortilla; top with peppers. Add the lettuce, olives, jalapenos and sour cream if desired. Fold sides of tortilla over filling; serve immediately.

Yield: 12 servings.

Apricot Pork Roast

PREP: 15 MIN. COOK: 6-1/4 HOURS

Patricia Defosse

Wilmington, Delaware

Serve this delightful roast with rice or mashed potatoes and veggies. We like leftovers with gravy on buns the next night.

1 boneless whole pork loin roast (2 to 3 pounds)

1 jar (12 ounces) apricot preserves

1 cup vegetable broth

2 tablespoons cornstarch

1/4 cup cold water

Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 6 servings.

Herbed Pork Roast

PREP: 25 MIN. COOK: 8 HOURS

Shelia Letchworth

Versailles, Missouri

The herb rub and sliced onion add loads of flavor to this pork roast. I like to serve it with a side of parslied potatoes and a green salad for a well-rounded dinner.

1 boneless whole pork loin roast (4 pounds)

1 cup water

1/4 cup butter, softened

2 tablespoons rubbed sage

2 tablespoons dried parsley flakes

2 teaspoons pepper

1 teaspoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1 small onion, thinly sliced

1 teaspoon browning sauce, optional

Cut roast in half. Place pork and water in a 4-qt. slow cooker. Spread butter over meat. Combine the sage, parsley, pepper, garlic, oregano and salt; sprinkle over meat. Top with onion. Cover and cook on low for 8-10 hours or until a meat thermometer reads 160°. If desired, thicken cooking juices. Stir in browning sauce if desired.

Yield: 12 servings.

Peachy Pork Steaks

PREP: 10 MIN. COOK: 5-1/4 HOURS

Sandra McKenzie

Braham, Minnesota

My mom has been making this pork dish for years. She always found it a surefire way to get picky children to eat meat. No one can refuse these succulent steaks!

4 pork steaks (1/2 inch thick and 7 ounces each), trimmed

2 tablespoons canola oil

3/4 teaspoon dried basil

1/4 teaspoon salt

Dash pepper

1 can (15-1/4 ounces) peach slices in heavy syrup, undrained

2 tablespoons white vinegar

1 tablespoon beef bouillon granules

2 tablespoons cornstarch

1/4 cup cold water

Hot cooked rice

In a large skillet, brown pork in oil; sprinkle with the basil, salt and pepper. Drain peaches, reserving juice. Place peaches in a 5-qt. slow cooker; top with the pork.
In a small bowl, combine the juice, vinegar and bouillon; pour over pork. Cover and cook on high for 1 hour. Reduce heat to low and cook 4 hours longer or until meat is tender. Remove pork and peaches to a serving platter; keep warm.
Skim and discard fat from cooking juices; pour into a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; boil and stir for 2 minutes or until thickened. Serve the pork, peaches and sauce with rice.

Yield: 4 servings.

Pork Burritos

PREP: 20 MIN. COOK: 8 HOURS

Sharon Belmont

Lincoln, Nebraska

I have been making this recipe for years, changing it here and there until I devised this delicious version, which is how I prepare it. Your company will enjoy it as much as your family.

1 boneless pork sirloin roast (3 pounds)

1/4 cup reduced-sodium chicken broth

1 envelope reduced-sodium taco seasoning

1 tablespoon dried parsley flakes

2 garlic cloves, minced

1/2 teaspoon pepper

1/4 teaspoon salt

1 can (16 ounces) refried beans

1 can (4 ounces) chopped green chilies

14 flour tortillas (8 inches), warmed

Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese

Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
Remove pork; cool slightly. Shred with two forks; set aside. Skim fat from the cooking liquid; stir in beans and chilies. Return pork to the slow cooker; heat through. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up.

Yield: 14 servings.

Pork Chops & Potatoes in Mushroom Sauce

PREP: 25 MIN. COOK: 3-1/2 HOURS

Linda Foreman

Locust Grove, Oklahoma

This recipe is really a keeper! Everyone loves the flavor of the saucy potatoes, and they always go back for seconds.

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4 cup chicken broth

1/4 cup country-style Dijon mustard

1 garlic clove, minced

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon pepper

6 medium red potatoes, sliced

1 medium onion, halved and thinly sliced

6 boneless pork loin chops (5 ounces each)

In a 5-qt. slow cooker, combine the soup, broth, mustard, garlic and seasonings. Stir in potatoes and onion. Top with pork chops. Cover and cook on low for 3-1/2 to 4-1/2 hours or until meat is tender.

Yield: 6 servings.

Sesame Pork Roast

PREP: 15 MIN. COOK: 9-1/4 HOURS

Sue Brown

San Miguel, California

I marinate a boneless pork roast in a tangy sauce overnight before slowly cooking it the next day. The result is a tasty roast that’s fall-apart tender.

1 boneless pork shoulder roast (4 pounds), trimmed

2 cups water

1/2 cup soy sauce

1/4 cup sesame seeds, toasted

1/4 cup molasses

1/4 cup cider or white wine vinegar

4 green onions, sliced

2 teaspoons garlic powder

1/4 teaspoon cayenne pepper

3 tablespoons cornstarch

1/4 cup cold water

Cut roast in half; place in a large resealable plastic bag. In a small bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meat.

Yield: 8 servings.

Peachy Spareribs

PREP: 10 MIN. COOK: 5-3/4 HOURS

Jeanne Brino

Woodbury, Minnesota

Canned peaches make a delightful addition to the sauce I use to coat my spareribs. These sweet-tangy ribs make a sensational meal any time of the year.

4 pounds pork spareribs

1 can (15-1/4 ounces) sliced peaches, undrained

1/2 cup packed brown sugar

1/4 cup ketchup

1/4 cup white vinegar

2 tablespoons soy sauce

1 garlic clove, minced

1 teaspoon salt

1 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked rice

Cut ribs into serving-size pieces. In a large skillet, brown ribs on all sides; drain. Transfer to a 5-qt. slow cooker.
Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic, salt and pepper; pour over ribs. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Remove pork and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.

Yield: 8 servings.

Pork Sandwiches with Root Beer Barbecue Sauce

PREP: 30 MIN. COOK: 9-1/2 HOURS

Karen Currie

Kirkwood, Missouri

I love the subtle kick and hint of sweetness in this dish. These sandwiches go great with coleslaw and pickles. They’re real crowd-pleasers.

1 boneless pork sirloin roast (2 pounds)

1 medium onion, sliced

2 tablespoons dried minced garlic

3 cups root beer, divided

1 bottle (12 ounces) chili sauce

1/8 teaspoon hot pepper sauce

8 kaiser rolls, split

Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
Remove meat; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Yield: 8 servings.

Cranberry Pork Tenderloin

PREP: 10 MIN. COOK: 5-1/4 HOURS

Betty Helton

Melbourne, Florida

I rely on a can of cranberry sauce to create the sweet sauce for this tender pork entree. The orange juice and ground cloves nicely season the sauce as it simmers.

1 pork tenderloin (1 pound)

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup orange juice

1/4 cup sugar

1 tablespoon brown sugar

1 teaspoon ground mustard

1/4 to 1/2 teaspoon ground cloves

2 tablespoons cornstarch

3 tablespoons cold water

Place the tenderloin in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.
Remove pork and keep warm. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes longer or until thickened. Serve with pork.

Yield: 4 servings.

Fruity Pork Roast

PREP: 25 MIN. COOK: 8 HOURS + STANDING

Mary Jeppesen-Davis

St. Cloud, Minnesota

I like using the slow cooker for our meals because it frees the oven, and it usually doesn’t matter if you serve dinner later than planned.

1/2 medium lemon, sliced

1/2 cup dried cranberries

1/3 cup golden raisins

1/3 cup unsweetened apple juice

3 tablespoons sherry or additional unsweetened apple juice

1 teaspoon minced garlic

1/2 teaspoon ground mustard

1 boneless whole pork loin roast (about 3 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 to 1/4 teaspoon ground ginger

1 medium apple, peeled and sliced

1/2 cup packed fresh parsley sprigs

In a small bowl, combine the lemon, cranberries, raisins, juice, sherry, garlic and mustard; set aside. Cut roast in half. Sprinkle with salt, pepper and ginger. Transfer to a 3-qt. slow cooker.
Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160°. Transfer meat to a serving platter. Let stand for 10 minutes before slicing.

Yield: 8 servings.

Pork and Sauerkraut With Potatoes

PREP: 15 MIN. COOK: 5 HOURS

Valerie Hay

Longmont, Colorado

This is a wintertime favorite in our home. The down-home flavors of pork and sauerkraut are complemented by potatoes and apples. The aroma is irresistible as it cooks.

2 cans (14 ounces each) sauerkraut, undrained

1 cup thinly sliced onion

2 medium tart apples, peeled and sliced

1/2 cup dark corn syrup

2 bay leaves

1 teaspoon caraway seeds

1/2 teaspoon pepper

3 large potatoes, peeled and cut into 2-inch chunks

6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)

In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker; top with potatoes.
Broil pork chops 6 in. from the heat for 3-4 minutes on each side or until browned; place over potatoes. Spoon remaining sauerkraut mixture over pork.
Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a meat is tender. Discard bay leaves.

Yield: 6 servings.

Picking a tart apple. Not sure what type of apple to use for Pork and Sauerkraut with Potatoes? A Granny Smith is a great tart apple that will hold up well during the long cooking process. Another good choice is an Empire apple. If you’re not a fan of tart apples, then try the popular all-purpose Golden Delicious apple.

Hearty Pork Stew

PREP: 10 MIN. COOK: 8-1/2 HOURS

Rebecca Overy

Evanston, Wyoming

Chunks of pork are combined with colorful tomatoes and green peppers to create this spicy stew. I garnish bowls of it with chopped hard-cooked eggs and green onions.

1-1/2 to 2 pounds boneless pork, cut into 1-inch cubes

4 cups water

1 can (14-1/2 ounces) stewed tomatoes

1 medium onion, chopped

1 medium green pepper, chopped

1/3 cup soy sauce

1 to 2 tablespoons chili powder

1 tablespoon dried celery flakes

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/3 cup cornstarch

1/3 cup cold water

Hot cooked noodles

In a 3-qt. slow cooker, combine the pork, water, tomatoes, onion, green pepper, soy sauce and seasonings. Cover and cook on low for 8 hours.
Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles.

Yield: 8 servings.

Creole Black Beans ’n’ Sausage

PREP: 25 MIN. COOK: 6 HOURS

Cheryl Landers

LaTour, Missouri

This Louisiana-style entree is so easy, you can make it any day of the week. I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning. When I get home, I make the rice, and dinner is served!

2 pounds smoked sausage, cut into 1-inch slices

3 cans (15 ounces each) black beans, rinsed and drained

1-1/2 cups each chopped onion, celery and green pepper

1 cup water

1 can (8 ounces) tomato sauce

4 garlic cloves, minced

2 teaspoons dried thyme

1 teaspoon chicken bouillon granules

1 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 bay leaves

Hot cooked rice

In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker.
In a large bowl, combine the beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bouillon, white pepper, cayenne and bay leaves; pour over sausage. Cover and cook on low for 6-7 hours or until vegetables are tender. Discard bay leaves. Serve with rice.

Yield: 10 servings.

Creamy Ham And Potatoes

PREP: 20 MIN. COOK: 8 HOURS

Peggy Key

Grant, Alabama

Serve this stick-to-your-ribs dish with a green salad and dessert for a complete meal. The creamy mixture of hearty ham and tender potatoes is brimming with homemade flavor.

4 medium red potatoes, thinly sliced

2 medium onions, finely chopped

1-1/2 cups cubed fully cooked ham

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1-1/3 cups water

1 cup (4 ounces) shredded cheddar cheese, optional

In a 3-qt. slow cooker, layer potatoes, onions and ham.
In a large saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth. Combine soup and water; gradually stir into flour mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham.
Cover and cook on low for 8-9 hours or until potatoes are tender. If desired, sprinkle with cheese before serving.

Yield: 4 servings.

Pork Baby Back Ribs

PREP: 10 MIN. COOK: 6 HOURS

LaVerne Parkin

Manitowoc, Wisconsin

These ribs get a touch of sweetness from brown sugar and apricot preserves. It’s one slow-cooked recipe that you will surely enjoy time and again.

1 rack pork baby back ribs (2-1/2 pounds)

2 tablespoons canola oil

1 medium onion, thinly sliced

1/2 cup apricot preserves

1/3 cup beef broth

3 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 tablespoon brown sugar

Cut the ribs into five servings. In a Dutch oven, brown ribs in oil in batches. Place onion in a 5-qt. slow cooker; top with ribs.
In a small bowl, combine the remaining ingredients. Pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.

Yield: 5 servings.

Slow-Cooked Pork Roast

PREP: 20 MIN. COOK: 4 HOURS + STANDING

Marion Lowery

Medford, Oregon

This pork roast makes a wonderful summer meal, as the oven never needs heating. It’s so tender, it just falls apart when cut.

2 cans (8 ounces each) unsweetened crushed pineapple, undrained

1 cup barbecue sauce

2 tablespoons unsweetened apple juice

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

2 teaspoons grated lemon peel

1 teaspoon minced garlic

1 teaspoon Liquid Smoke, optional

1/2 teaspoon salt

1/4 teaspoon pepper

1 boneless pork top loin roast (3 pounds)

In a large saucepan, combine the pineapple, barbecue sauce, juice, rosemary, lemon peel, garlic, Liquid Smoke if desired, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Cut roast in half. In a nonstick skillet coated with cooking spray, brown the pork roast. Place the roast in a 5-qt. slow cooker.
Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand for 15 minutes before carving.

Yield: 12 servings.

Orange Pork Roast

PREP: 10 MIN. COOK: 8 HOURS

Nancy Medeiros

Sparks, Nevada

Overcooking can cause pork roasts to be dry and tough. But this recipe’s succulent orange sauce guarantees that the meat turns out absolutely moist and delicious.

1 pork shoulder roast (3 to 4 pounds), trimmed

1/2 teaspoon salt

1/8 teaspoon pepper

1 can (6 ounces) frozen orange juice concentrate, thawed

1/4 cup honey

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3 tablespoons all-purpose flour

1/4 cup cold water

Sprinkle roast with salt and pepper; cut in half. Place in a 5-qt. slow cooker. In a small bowl, combine the orange juice concentrate, honey, cloves and nutmeg; pour over pork. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until meat is tender.
Remove meat to a serving platter; cover and keep warm. Skim and discard fat from cooking juices; pour into a small saucepan. Combine the flour and cold water until smooth; stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

Yield: 8 servings.

Mushroom Pork Ragout

PREP: 20 MIN. COOK: 3 HOURS

Connie McDowell

Greenwood, Delaware

A delightful tomato gravy is a tasty complement to this savory pork. It’s a nice change from regular pork roast. I serve it with noodles and a side of broccoli or green beans.

1 pork tenderloin (3/4 pound)

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon cornstarch

3/4 cup canned crushed tomatoes, divided

1 tablespoon chopped sun-dried tomatoes (not packed in oil)

1-1/4 teaspoons dried savory

1-1/2 cups sliced fresh mushrooms

1/3 cup sliced onion

1-1/2 cups hot cooked egg noodles

Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork. Cover and cook on low for 3-4 hours or until meat is tender.
Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.

Yield: 2 servings.

Polish Kraut and Apples

PREP: 10 MIN. COOK: 4 HOURS

Caren Markee

Cary, Illinois

My family loves this satisfying, heartwarming meal on cold winter nights. The tender apples, brown sugar and smoked sausage give this dish fantastic flavor. I like making it because the prep time is very short.

1 can (14 ounces) sauerkraut, rinsed and well drained

1 package (16 ounces) smoked Polish sausage or kielbasa, cut into chunks

3 medium tart apples, peeled and cut into eighths

1/2 cup packed brown sugar

1/2 teaspoon caraway seeds, optional

1/8 teaspoon pepper

3/4 cup apple juice

Place half of the sauerkraut in a 3-qt. slow cooker. Top with sausage, apples, brown sugar, caraway seeds if desired and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on low for 4-5 hours or until the apples are tender.

Yield: 4 servings.

Country Pork Chop Supper

PREP: 10 MIN. COOK: 6 HOURS

Sandy Mullen

Gage, Oklahoma

It doesn’t get much easier than this quick and hearty all-in-one slow cooker dinner. And it doesn’t get much tastier, either!

6 boneless pork loin chops (1/2 inch thick and 4 ounces each)

2 jars (12 ounces each) pork gravy

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 tablespoons ketchup

1 tablespoon minced chives

1 teaspoon pepper

1 teaspoon soy sauce

1/2 teaspoon seasoned salt

3 medium potatoes, peeled and quartered

1 package (16 ounces) frozen mixed vegetables

Place pork chops in a greased 5-qt. slow cooker. In a large bowl, combine the gravy, soup, ketchup, chives, pepper, soy sauce and seasoned salt; pour over pork. Stir in potatoes and vegetables. Cover and cook on low for 6-7 hours or until meat and potatoes are tender.

Yield: 6 servings.

Dinnertime staples. Country Pork Chop Supper uses many items that are in a well-stocked kitchen. If you don’t have chives, toss in some dried parsley flakes. Out of mixed vegetables? Then use 2 to 3 cups of your favorite frozen vegetables. And, other cream soups, like broccoli, celery or chicken, would be great in this dish, too.

Honey-Glazed Ham

PREP: 10 MIN. COOK: 4-1/2 HOURS

Jacquie Stolz

Little Sioux, Iowa

Here’s an great solution for feeding a large group. The simple ham is perfect for family dinners where time in the kitchen is as valuable as space in the oven.

1 boneless fully cooked ham (4 pounds)

1-1/2 cups ginger ale

1/4 cup honey

1/2 teaspoon ground mustard

1/2 teaspoon ground cloves

1/4 teaspoon ground cinnamon

Sour cream, optional

Cut ham in half; place in a 5-qt. slow cooker. Pour ginger ale over ham. Cover and cook on low for 4-5 hours or until ham is heated through.
Combine the honey, mustard, cloves and cinnamon; stir until smooth. Spread over ham; cook 30 minutes longer. Garnish with sour cream if desired.

Yield: 14 servings.

Thai-Style Pork

PREP: 15 MIN. COOK: 6-1/4 HOURS

Amy Van Orman

Rockford, Michigan

A creamy peanut butter sauce coats moist slices of pork in this delectable dish. This recipe is from a friend in my cooking club, and it’s always a favorite.

2 pounds boneless pork loin chops

1/4 cup teriyaki sauce

2 tablespoons rice vinegar

1 teaspoon crushed red pepper flakes

1 teaspoon minced garlic

1 tablespoon cornstarch

1/4 cup cold water

1/4 cup creamy peanut butter

Hot cooked rice

1/2 cup chopped green onions

1/2 cup dry roasted peanuts

Lime juice, optional

Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the teriyaki sauce, vinegar, pepper flakes and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender.
Remove pork and cut into bite-size pieces; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat.
Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired.

Yield: 6 servings.

Spaghetti Pork Chops

PREP: 20 MIN. COOK: 6 HOURS

Ellen Gallavan

Midland, Michigan

These moist chops simmer to perfection in a succlent tangy sauce and are served over a bed of pasta. Your guests will be impressed with this fuss-free dish.

3 cans (8 ounces each) tomato sauce

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 small onion, finely chopped

1 bay leaf

1 teaspoon celery seed

1/2 teaspoon Italian seasoning

6 bone-in pork loin chops (1 inch thick and 8 ounces each)

2 tablespoons olive oil

Hot cooked spaghetti

In a 5-qt. slow cooker, combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning.
In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.

Yield: 6 servings.

Watching calories? Use turkey Italian sausage in the Robust Italian Sausage & Pasta recipe. You can save 20 calories and 4 grams of fat per 4-oz. sausage link.

Robust Italian Sausage & Pasta

PREP: 15 MIN. COOK: 6-1/2 HOURS

LaDonna Reed

Ponca City, Oklahoma

Sit back and let just one appliance do the hard work with this savory main dish. Since you don’t cook the pasta separately, there’s one less pot to wash after supper.

4 Italian sausage links (4 ounces each), halved

1 jar (25.6 ounces) Italian sausage spaghetti sauce

1 can (10 ounces) diced tomatoes and green chilies, undrained

1 large green pepper, julienned

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon Italian seasoning

2 cups uncooked spiral pasta

In a large nonstick skillet, brown sausage links. Transfer to a 3-qt. slow cooker. Add the spaghetti sauce, tomatoes, green pepper, onion, garlic and Italian seasoning. Cover and cook on low for 6 hours.
Stir in pasta. Cover and cook on high for 30-40 minutes or until pasta is tender.

Yield: 4 servings.

Pork Roast with Twist of Orange

PREP: 25 MIN. COOK: 4-3/4 HOURS

Janie Canals

West Jordan, Utah

The citrus flavor sets this roast apart. It’s my family’s favorite! With a nice and easy gravy, this dish is perfect served with rice or mashed potatoes.

4 bacon strips, diced

1 boneless pork shoulder roast (3 to 4 pounds), trimmed

1 large onion, thinly sliced

1-1/2 teaspoons minced garlic

1 jalapeno pepper, seeded and finely chopped

4-1/2 teaspoons chili powder

1 teaspoon salt

1 teaspoon pepper

1 cup chicken broth, divided

2/3 cup orange juice

1/4 cup all-purpose flour

Hot mashed potatoes, optional

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings on all sides. Transfer to a 5-qt. slow cooker, reserving 1 tablespoon drippings.
Brown onion in drippings. Add garlic; cook 1 minute longer. Add jalapeno, chili powder, salt and pepper. Stir in 1/2 cup chicken broth, orange juice and bacon; pour over roast. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
Remove pork and onion; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes if desired.

Yield: 8 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Sesame Pork Ribs

PREP: 15 MIN. COOK: 5 HOURS

Sandy Alexander

Fayetteville, North Carolina

No one ever believes how little effort it takes to make these juicy ribs. The flavor of the lightly sweet and tangy sauce penetrates through the meat as the ribs simmer for hours.

3/4 cup packed brown sugar

1/2 cup soy sauce

1/2 cup ketchup

1/4 cup honey

2 tablespoons white wine vinegar

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon ground ginger

1/4 to 1/2 teaspoon crushed red pepper flakes

5 pounds country-style pork ribs

1 medium onion, sliced

2 tablespoons sesame seeds, toasted

2 tablespoons chopped green onions

In a large bowl, combine the brown sugar, soy sauce, ketchup, honey, vinegar, garlic, salt, ginger and pepper flakes. Add ribs and turn to coat.
Place the onion in a 5-qt. slow cooker; top with ribs and sauce. Cover and cook on low for 5-6 hours or until the meat is tender. Place the ribs on a serving platter; sprinkle with the sesame seeds and green onions.

Yield: 6 servings.

Pork and Pinto Beans

PREP: 25 MIN. + STANDING COOK: 8-1/4 HOURS

Darlene Brenden

Salem, Oregon

I first tasted this dish at an office get-together, and now I serve it often when company comes. I set out an array of toppings and let everyone fix their own taco salad.

1 pound dried pinto beans

1 boneless pork loin roast (3 to 4 pounds)

1 can (14-1/2 ounces) stewed tomatoes

5 medium carrots, chopped

4 celery ribs, chopped

1-1/2 cups water

2 cans (4 ounces each) chopped green chilies

2 tablespoons chili powder

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

Dash pepper

2 packages (10-1/2 ounces each) corn tortilla chips or 30 flour tortillas (10 inches)

Chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
Cut roast in half. Place roast in a 5-qt. slow cooker.
In a bowl, combine the beans, tomatoes, carrots, celery, water, chilies, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high for 3 hours. Reduce heat to low; cook 5 hours longer or until beans are tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. With a slotted spoon, serve meat mixture over corn chips or in tortillas; serve with toppings of your choice.

Yield: 10 servings.

Shredded Pork Sandwiches

PREP: 15 MIN. COOK: 7-1/2 HOURS

Martha Anne Carpenter

Mesa, Arizona

I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit.

1 boneless whole pork loin roast (4 pounds)

1 can (14-1/2 ounces) beef broth

1/3 cup plus 1/2 cup Worcestershire sauce, divided

1/3 cup plus 1/4 cup Louisiana-style hot sauce, divided

1 cup ketchup

1 cup molasses

1/2 cup prepared mustard

10 kaiser rolls, split

Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cover and cook on low for 7-8 hours or until tender.
Remove meat; cool slightly. Shred with two forks. Drain and discard cooking juices. Return to slow cooker.
For sauce, combine the ketchup, molasses, mustard and the remaining Worcestershire sauce and hot sauce. Pour over pork. Cover and cook on high for 30 minutes or until heated through. Serve on rolls.

Yield: 10 servings.

Smoky Bean Stew

PREP: 10 MIN. COOK: 4 HOURS

Glenda Holmes

Riley, Kansas

I’d rather spend my time reading than cooking. So, I use my slow cooker to make this satisfying sausage-and-bean stew.

1 package (16 ounces) miniature smoked sausage links

1 can (16 ounces) baked beans

2 cups frozen cut green beans

2 cups frozen lima beans

1/2 cup packed brown sugar

1/2 cup thinly sliced fresh carrots

1/2 cup chopped onion

1/2 cup ketchup

1 tablespoon cider vinegar

1 teaspoon prepared mustard

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender.

Yield: 6-8 servings.

Country Cassoulet

PREP: 20 MIN. + STANDING COOK: 5 HOURS

Suzanne McKinley

Lyons, Georgia

This classic dish goes great with fresh dinner rolls and your favorite green salad.

1 pound (2 cups) dried great northern beans

2 fresh garlic sausage links

3 bacon strips, diced

1-1/2 pounds boneless pork, cut into 1-inch cubes

1 pound boneless lamb, cut into 1-inch cubes

1-1/2 cups chopped onion

3 garlic cloves, minced

2 teaspoons salt

1 teaspoon dried thyme

4 whole cloves

2 bay leaves

2-1/2 cups chicken broth

1 can (8 ounces) tomato sauce

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
In a large skillet over medium-high heat, brown sausage; remove with a slotted spoon to a 5-qt. slow cooker. Add bacon to skillet; cook until crisp. Remove with a slotted spoon to slow cooker.
In the bacon drippings, cook pork and lamb until browned on all sides. Using a slotted spoon, remove the pork and lamb to the slow cooker. Stir in the beans and remaining ingredients.
Cover and cook on high for 2 hours. Reduce heat to low and cook 3-4 hours longer. Discard cloves and bay leaves. Remove sausage and slice into 1/4-in. pieces; return to the slow cooker and stir gently.

Yield: 8-10 servings.

Cider-Glazed Ham

PREP: 15 MIN. COOK: 4-1/4 HOURS

Jennifer Foos-Furer

Marysville, Ohio

We raise our own pork so I’m always looking for new ways to serve it that’ll warm up everyone at the end of a long day. This recipe is always well received.

1 boneless fully cooked ham (3 pounds)

1-3/4 cups apple cider or juice

1/4 cup packed brown sugar

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons cornstarch

2 tablespoons cold water

Place ham in a 5-qt. slow cooker. In a small bowl, combine the cider, brown sugar, mustard and honey; pour over ham. Cover and cook on low for 4-5 hours or until ham is heated through. Remove ham and keep warm.
Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham.

Yield: 8 servings.

A tasty combination. Cider-Glazed Ham is a real crowd-pleaser and so easy to make. Also try using orange juice or pineapple juice for the apple cider.

Slow Cooker Pork Chops

PREP: 15 MIN. COOK: 3 HOURS

Sue Bingham

Madisonville, Tennessee

Everyone will enjoy these fork-tender pork chops with a creamy, light gravy. Mashed potatoes, green beans and coleslaw or a salad will nicely round out the meal.

3/4 cup all-purpose flour, divided

1/2 teaspoon ground mustard

1/2 teaspoon garlic pepper blend

1/4 teaspoon seasoned salt

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

2 tablespoons canola oil

1 can (14-1/2 ounces) chicken broth

In a large resealable plastic bag, combine 1/2 cup flour, mustard, pepper blend and seasoned salt. Add chops, one at a time, and shake to coat. In a large skillet, brown meat in oil on each side. Transfer to a 5-qt. slow cooker.
Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3 to 3-1/2 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk pan juices until smooth; serve with pork.

Yield: 4 servings.

Tuscan Pork Stew

PREP: 15 MIN. COOK: 8-1/2 HOURS

Penny Hawkins

Mebane, North Carolina

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes for a little extra kick.

1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes

2 tablespoons olive oil

2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained

2 cups reduced-sodium chicken broth

2 cups frozen pepper stir-fry vegetable blend, thawed

1/2 cup dry red wine or additional reduced-sodium chicken broth

1/4 cup orange marmalade

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon fennel seed

1/2 teaspoon pepper

1/8 teaspoon crushed red pepper flakes, optional

2 tablespoons cornstarch

2 tablespoons cold water

Hot cooked fettuccine, optional

In a large skillet, brown pork in oil until no longer pink; drain. Place pork in a 5-qt. slow cooker.
In a large bowl, combine the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired; pour over pork. Cover and cook on low for 8 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with fettuccine if desired.

Yield: 8 servings.

Sweet ’n’ Sour Sausage

PREP: 15 MIN. COOK: 4-1/2 HOURS

Barbara Schutz

Pandora, Ohio

Carrots, green pepper and pineapple lend gorgeous color to this sausage supper. Serve this combination stir-fry style over rice or chow mein noodles.

1 pound smoked kielbasa or Polish sausage, sliced

1 can (20 ounces) unsweetened pineapple chunks, undrained

1-1/2 cups fresh baby carrots, quartered lengthwise

1 large green pepper, cut into 1-inch pieces

1 medium onion, cut into chunks

1/3 cup packed brown sugar

1 tablespoon soy sauce

1/2 teaspoon chicken bouillon granules

1/4 teaspoon garlic powder

1/4 teaspoon ground ginger

2 tablespoons cornstarch

1/4 cup cold water

Hot cooked rice or chow mein noodles

In a 3-qt. slow cooker, combine the sausage, pineapple, vegetables, brown sugar, soy sauce, bouillon granules, garlic powder and ginger. Cover and cook on low for 4-5 hours.
Mix cornstarch and water until smooth; stir into sausage mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

Yield: 6 servings.

Slow-Cooked Pork Tacos

PREP: 20 MIN. COOK: 4-1/4 HOURS

Kathleen Wolf

Naperville, Illinois

Sometimes I’ll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps, and I find that leftovers are perfect for burritos.

1 boneless pork sirloin roast (2 pounds), cut into1-inch pieces

1-1/2 cups salsa verde

1 medium sweet red pepper, chopped

1 medium onion, chopped

1/4 cup chopped dried apricots

2 tablespoons lime juice

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon white pepper

Dash hot pepper sauce

10 flour tortillas (8 inches), warmed

Reduced-fat sour cream, thinly sliced green onions, cubed avocado, shredded reduced-fat cheddar cheese and chopped tomato, optional

In a 3-qt. slow cooker, combine the pork, salsa, red pepper, onion, apricots, lime juice, garlic, cumin, salt, white pepper and hot pepper sauce. Cover and cook on high for 4-5 hours or until meat is very tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings if desired.

Yield: 10 tacos.

Slow-Cooked Pork Loin

PREP: 20 MIN. COOK: 5 HOURS

Kathleen Hendrick

Alexandria, Kentucky

Sweet apple undertones lend special flair to this pork loin. It’s topped with gravy for down-home appeal, creating a slimmed-down dish that’ll keep them coming back for more.

1 boneless whole pork loin roast (3-1/2 to 4 pounds)

1 tablespoon canola oil

1 medium onion, chopped

1 celery rib, cut into 1-inch pieces

1 envelope brown gravy mix

1 cup water

1 cup unsweetened apple juice

1/2 cup unsweetened applesauce

2 teaspoons Worcestershire sauce

1/2 teaspoon seasoned salt

1/2 teaspoon pepper

Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker.
In the same skillet, saute onion and celery until tender; add to slow cooker. In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Skim fat from cooking juices; thicken if desired. Serve with roast.

Yield: 12 servings.

Southwestern Stew

PREP: 10 MIN. COOK: 6 HOURS

Virginia Price

Cheyenne, Wyoming

Slow cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it’s become our traditional meal during big football games.

1-1/2 pounds boneless pork, cut into 1/2-inch cubes

2 tablespoons canola oil

1 medium onion, chopped

1 can (15-1/2 ounces) yellow hominy, drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (4 ounces) chopped green chilies

1/2 cup water

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon pepper

In a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender. Transfer to a 3-qt. slow cooker.
Add the remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer or until meat is tender.

Yield: 4-6 servings.

Some like it hot. If your crowd likes their meals with some tongue-tingling heat, add some chopped jalapeno or serrano chilies to the stew. Using the seeds will add even more heat. You can also increase the chili powder and add a touch of cayenne pepper.

Sweet ’n’ Sour Pork Chops

PREP: 5 MIN. COOK: 4-1/4 HOURS

Laurie Stafford

Waterville, New York

These tangy pork chops are simply delicious. And they couldn’t be much easier to make with only five ingredients.

1 can (8 ounces) crushed pineapple, undrained

1 cup honey barbecue sauce

1/3 cup finely chopped onion

2 tablespoons chili sauce

4 bone-in pork loin chops (3/4 inch thick and 8 ounces each)

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender.

Yield: 4 servings.

Slow-Cooked Pork Roast Dinner

PREP: 25 MIN. COOK: 6 HOURS

Jane Montgomery

Piqua, Ohio

This easy and delicious recipe will give you the juiciest pork you have ever tasted! You can cut it with a fork, and it’s just as moist and tender the next day, that is if there are any leftovers.

1 large onion, halved and sliced

1 boneless pork loin roast (2-1/2 pounds)

4 medium potatoes, peeled and cubed

1 package (16 ounces) frozen sliced carrots

1 cup hot water

1/4 cup sugar

3 tablespoons cider vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon ketchup

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon chili powder

2 tablespoons cornstarch

2 tablespoons cold water

Place onion in the bottom of a 5-qt. slow cooker. Add the pork, potatoes and carrots. Whisk the hot water, sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder and chili powder; pour over pork and vegetables. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160°.
Remove pork and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Yield: 8 servings.

Mushroom Pork Tenderloin

PREP: 5 MIN. COOK: 4 HOURS

Donna Hughes

Rochester, New Hampshire

This pork simmers in a savory gravy, which is prepared with canned soups…it couldn’t be easier.

2 pork tenderloins (1 pound each)

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

1 can (10-1/2 ounces) condensed French onion soup, undiluted

Hot mashed potatoes, optional

Place pork in a 3-qt. slow cooker. Combine soups; stir until smooth. Pour over pork. Cover and cook on low for 4-5 hours or until meat is tender. Serve with mashed potatoes if desired.

Yield: 6 servings.

Chinese Pork Chops

PREP: 15 MIN. COOK: 3 HOURS

Sharon Crider

Junction City, Kansas

They are so saucy and tender that these tasty chops became a family favorite the first time I served them.

6 boneless pork loin chops (4 ounces each)

1 small onion, finely chopped

1/3 cup ketchup

3 tablespoons brown sugar

3 tablespoons water

3 tablespoons reduced-sodium soy sauce

1 garlic clove, minced

1 teaspoon ground ginger

3 cups hot cooked rice

Place pork chops in a 3-qt. slow cooker coated with cooking spray. In a small bowl, combine the onion, ketchup, brown sugar, water, soy sauce, garlic and ginger. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender. Serve with rice and cooking juices.

Yield: 6 servings.

Tasty Pork Ribs

PREP: 10 MIN. COOK: 6 HOURS

Michelle Rominger

Albia, Iowa

I like to serve these tender, country-style ribs over rice. The tantalizing aroma and zippy Cajun barbecue sauce are sure to make them a favorite at your house.

8 bone-in country-style pork ribs (8 ounces each)

1 cup ketchup

1 cup barbecue sauce

1/4 cup packed brown sugar

1/4 cup Worcestershire sauce

1 tablespoon balsamic vinegar

1 tablespoon molasses

1 garlic clove, minced

2 tablespoons dried minced onion

1 teaspoon Cajun seasoning

1 teaspoon ground mustard

1/2 teaspoon salt

1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.

Yield: 8 servings.

Slow-Cooked Pork Barbecue

PREP: 15 MIN. COOK: 5 HOURS

Connie Johnson

Springfield, Missouri

I need only five ingredients to fix this fantastic pork for sandwiches. I think it’s perfect just the way it is, but feel free to adjust the sauce ingredients to suit your family’s tastes.

1 boneless pork loin roast (3 to 4 pounds)

1-1/2 teaspoons seasoned salt

1 teaspoon garlic powder

1 cup barbecue sauce

1 cup cola

8 to 10 sandwich rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Cover and cook on low for 4 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker. Combine barbecue sauce and cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on rolls.

Yield: 8-10 servings.

Cranberry Pork Chops

PREP: 15 MIN. COOK: 7-1/4 HOURS

Robin Czachor

Appleton, Wisconsin

My husband and two kids rave over these moist chops. Use the mild sweet-and-sour sauce to make a gravy that can be served over mashed potatoes or rice. Then add a salad and you have a very satisfying meal that doesn’t keep you in the kitchen for hours.

6 bone-in pork loin chops (8 ounces each)

1 can (14 ounces) jellied cranberry sauce

1/2 cup cranberry or apple juice

1/4 cup sugar

2 tablespoons spicy brown mustard

2 tablespoons cornstarch

1/4 cup cold water

1/2 teaspoon salt

Dash pepper

Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, sugar and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Serve with chops.

Yield: 6 servings.

Budget saver. If you’re on a limited grocery budget, try the less-costly pork arm or blade chops for this recipe. Trim the fat from the edge of the chops before cooking. Once the chops are done, skim the fat from the cooking juices before making the sauce.

Glazed Pork Roast

PREP: 30 MIN. COOK: 4 HOURS

Radelle Knappenberger

Oviedo, Florida

This light recipe is always popular with adults and children alike. It’s an excellent take-along meal for potlucks.

1 boneless whole pork loin roast (4 pounds), trimmed

1 tablespoon olive oil

1 tablespoon butter, melted

2/3 cup thawed orange juice concentrate

1/3 cup water

3 garlic cloves, minced

1-1/2 teaspoons salt

1/2 teaspoon pepper

GLAZE:

1/4 cup packed brown sugar

2 tablespoons balsamic vinegar

1 tablespoon thawed orange juice concentrate

1 garlic clove, minced

1 can (11 ounces) mandarin oranges, drained, optional

Cut roast in half. In a large skillet, brown roast in oil and butter on all sides. Transfer to a 5-qt. slow cooker.
Add the orange juice concentrate, water, garlic, salt and pepper. Cover and cook on low for 4-6 hours or until a meat thermometer reads 160°.
For glaze, in a small saucepan, combine the brown sugar, vinegar, orange juice concentrate and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced to about 1/4 cup. Brush over roast. Garnish with oranges if desired.

Yield: 16 servings.

Creamy Cabbage-Pork Stew

PREP: 20 MIN. COOK: 6 HOURS

Ruth Ann Stelfox

Raymond, Alberta

Savory flavors blend beautifully in this hearty recipe. In a pinch, I use a ring of garlic bologna cut into chunks in place of the pork shoulder.

1 pound boneless pork shoulder, cut into 3/4-inch cubes

1 tablespoon canola oil

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

1-1/2 cups apple juice

2 medium red potatoes, cut into 1-inch chunks

3 medium carrots, sliced

1/4 teaspoon caraway seeds

1/4 teaspoon pepper

3 cups coarsely chopped cabbage

1/2 cup 2% milk

In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Transfer to a 3-qt. slow cooker.
Stir in the soup, apple juice, potatoes, carrots, caraway and pepper. Cover and cook on high for 3-1/2 hours.
Add the cabbage and milk. Cover and cook 2-1/2 hours longer or until meat and vegetables are tender.

Yield: 6 servings.

Pulled Pork Sandwiches

PREP: 20 MIN. COOK: 6-1/4 HOURS

Tiffany Martinez

Aliso Viejo, California

The sourdough bread, chipotle mayonnaise, cheese and tomato make this pulled pork sandwich something special.

1 boneless pork sirloin roast (2 pounds), trimmed

1 cup barbecue sauce

1/4 cup chopped onion

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

16 slices sourdough bread

1 chipotle pepper in adobo sauce, chopped

3/4 cup mayonnaise

8 slices cheddar cheese

2 plum tomatoes, thinly sliced

Place pork in a 3-qt. slow cooker. Combine the barbecue sauce, onion, garlic, cumin, salt and pepper; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through.
Place bread on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes on each side or until golden brown. Meanwhile, in a small bowl, combine chipotle pepper and mayonnaise; spread over toast. Spoon 1/2 cup meat mixture onto each of eight slices of toast. Top with cheese, tomatoes and remaining toast.

Yield: 8 servings.

Easy and Elegant Ham

PREP: 5 MIN. COOK: 6 HOURS + STANDING

Denise DiPace

Medford, New Jersey

This ham takes only a few minutes in the morning to prep, frees up my oven, tastes outstanding and feeds a crowd.

2 cans (20 ounces each) sliced pineapple

1 fully cooked boneless ham (about 6 pounds)

1 jar (6 ounces) maraschino cherries, well drained

1 jar (12 ounces) orange marmalade

Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 5-qt. slow cooker. Cut ham in half; place over pineapple. Add cherries, remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through.
Remove to a warm serving platter. Let stand for 10-15 minutes before slicing. Serve pineapple and cherries with sliced ham.

Yield: 18-20 servings.

Hot Dogs ’n’ Beans

PREP: 10 MIN. COOK: 7 HOURS

June Formanek

Belle Plaine, Iowa

You’ll please kids of all ages with this tasty combination that’s good for casual get-togethers.

3 cans (two 28 ounces, one 16 ounces) pork and beans

1 package (1 pound) hot dogs, halved lengthwise and cut into 1-inch pieces

1 large onion, chopped

1/2 cup packed brown sugar

3 tablespoons prepared mustard

4 bacon strips, cooked and crumbled

In a 5-qt. slow cooker, combine all the ingredients. Cover and cook on low for 7-8 hours.

Yield: 10 servings.

Mexican Pork Roast

PREP: 15 MIN. COOK: 8-1/4 HOURS

Chuck Allen

Dana Point, California

A friend who lives in Mexico shared this recipe with me a few years ago. They cooked the roast in a clay pot in a slow oven, but I found it works well in a slow cooker. The leftovers make great burritos and tacos.

2 medium onions, sliced

2 medium carrots, sliced

2 jalapeno peppers, seeded and chopped

3 garlic cloves, minced

2 tablespoons olive oil

1/2 cup water

1/2 cup chicken broth

1 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon pepper

1 boneless pork shoulder roast (3 pounds)

In a large skillet, saute the onions, carrots, jalapenos and garlic in oil for 3 minutes. Transfer to a 5-qt. slow cooker; add water and broth.
In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until the liquid is reduced to about 1 cup. Serve with roast and vegetables.

Yield: 8 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

All-Day Red Beans & Rice

PREP: 20 MIN. + SOAKING COOK: 8-1/2 HOURS

Celinda Dahlgren

Napa, California

My family loves New Orleans-style cooking, so I make this authentic dish often. Being a busy working mom, I appreciate how simple it is. And its smoky ham flavor is scrumptious.

1 cup dried red beans

7 cups water, divided

2 smoked ham hocks

1 medium onion, chopped

1-1/2 teaspoons minced garlic

1 teaspoon ground cumin

1 medium tomato, chopped

1 medium green pepper, chopped

1 teaspoon salt

4 cups hot cooked rice

Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight.
Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining 3 cups water. Cover and cook on low for 8-10 hours or until beans are tender.
Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice.

Yield: 6 servings.

Old-Fashioned Pork Chops

PREP: 20 MIN. COOK: 5 HOURS

Loy Acerra Crane

Jackson, Tennessee

Tender chops simmer to fork-tender perfection in this classic dish. The savory sauce comes together easily with a can of soup, an onion and a few parsley flakes. I serve this regularly for an easy weeknight meal, but it goes over well as a company dinner, too.

1/2 cup all-purpose flour

1-1/2 teaspoons ground mustard

1/2 teaspoon garlic salt

1/2 teaspoon pepper

6 boneless pork loin chops (5 ounces each)

2 tablespoons canola oil

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted

1 medium onion, quartered

1-1/2 teaspoons dried parsley flakes

In a large resealable plastic bag, combine the flour, mustard, garlic salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large skillet, brown chops in oil on each side. Transfer to a 3-qt. slow cooker.
Top with soup, onion and parsley. Cover and cook on low for 5-6 hours or until meat is tender.

Yield: 6 servings.

Busy-Day Barbecued Ribs

PREP: 5 MIN. COOK: 5 HOURS

Sherry Smalley

South Milwaukee, Wisconsin

I don’t have a lot of time on weekends to spend in the kitchen. That’s when this recipe comes in handy. I put all the ingredients in the slow cooker, and before I know it, dinner is ready!

3-1/2 to 4 pounds country-style pork ribs

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1/2 cup packed brown sugar

1/3 cup cider vinegar

1 tablespoon soy sauce

1 teaspoon celery seed

1 teaspoon chili powder

Place ribs in a 5-qt. slow cooker. Combine remaining ingredients; pour over ribs. Cover and cook on high for 1 hour. Reduce heat to low and cook 4-5 hours longer. Thicken sauce for gravy if desired.

Yield: 6-8 servings.

Switch-and-Go Ribs

PREP: 10 MIN. COOK: 6 HOURS

Lil Neuls

Caballo, New Mexico

A slightly sweet sauce gives these boneless ribs mild teriyaki flavor.

1-1/2 pounds boneless country-style pork ribs

1 tablespoon canola oil

1/3 cup orange marmalade

1/3 cup teriyaki sauce

1 teaspoon minced garlic

In a large skillet, brown ribs in oil on both sides. In a small bowl, combine the marmalade, teriyaki sauce and garlic.
Pour half of the sauce into a 3-qt. slow cooker; top with ribs. Drizzle with the remaining sauce. Cover and cook on low for 6-8 hours or until meat is tender.

Yield: 4 servings.

Bandito Chili Dogs

PREP: 15 MIN. COOK: 4 HOURS

Marion Lowery

Medford, Oregon

I’ve brought these beefy chili dogs to family functions for years. Adults and children alike love the cheesy chili sauce that’s a snap to make.

1 package (1 pound) hot dogs

2 cans (15 ounces each) chili without beans

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 can (4 ounces) chopped green chilies

10 hot dog buns, split

1 medium onion, chopped

1 to 2 cups corn chips, coarsely crushed

1 cup (4 ounces) shredded cheddar cheese

Place hot dogs in a 3-qt. slow cooker. In a large bowl, combine the chili, soup and green chilies; pour over hot dogs. Cover and cook on low for 4-5 hours.
Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese.

Yield: 10 servings.

“Secret’s in the Sauce” BBQ Ribs

PREP: 10 MIN. COOK: 6 HOURS

Tanya Reid

Winston-Salem, North Carolina

A sweet, rich sauce makes these ribs so tender that the meat literally falls off the bones. And the aroma is wonderful.

2 racks pork baby back ribs (about 4-1/2 pounds)

1-1/2 teaspoons pepper

2-1/2 cups barbecue sauce

3/4 cup cherry preserves

1 tablespoon Dijon mustard

1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

Yield: 5 servings.

Sweet Onion & Cherry Pork Chops

PREP: 15 MIN. COOK: 3 HOURS

Stephanie Ray

Foley, Minnesota

When I want to jump-start supper, I opt for these delectable pork chops. The cherry sauce makes this recipe a keeper. Try serving it with wild rice pilaf.

1/2 cup fresh or frozen pitted tart cherries, thawed

2 tablespoons chopped sweet onion

1 tablespoon honey

1/2 teaspoon seasoned salt

1/4 teaspoon pepper

2 boneless pork loin chops (5 ounces each)

1 teaspoon cornstarch

1 teaspoon cold water

In a 1-1/2-qt. slow cooker, combine the cherries, onion, honey, salt and pepper; top with pork chops. Cover and cook on low for 3-4 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into thepan. Bring to a boil; cook and stir for 2 minutes or until the sauce is thickened. Serve with the meat.

Yield: 2 servings.

How to store sweet onions. Vidalia, Walla Walla, Texas 1015, Maui Sweets other sweet onions are mild-flavored onions that are high in sugar and water content and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks of purchase. When storing sweet onions, it’s important to keep them cool, dry and separate in an area with good air circulation.

Chili Casserole

PREP: 15 MIN. COOK: 7 HOURS

Marietta Slater

Thayer, Missouri

Even people who generally don’t care for casseroles can’t stay away from this zesty meat-and-rice dish. The seasonings make it irresistible.

1 pound bulk pork sausage

2 cups water

1 can (16 ounces) chili beans, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

3/4 cup uncooked long grain rice

1/4 cup chopped onion

1 tablespoon chili powder

1 teaspoon Worcestershire sauce

1 teaspoon prepared mustard

3/4 teaspoon salt

1/8 teaspoon garlic powder

1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the water, beans, tomatoes, rice, onion, chili powder, Worcestershire sauce, mustard, salt and garlic powder; stir well. Cover and cook on low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.

Yield: 6 servings.

Italian Pork Chops

PREP: 15 MIN. COOK: 5-1/2 HOURS

Bonnie Marlow

Ottoville, Ohio

Not only is it easy to use my slow cooker, but the results are fabulous. Meat cooked this way is always so tender and juicy. These pork chops in a thick tomato sauce turn out great.

6 boneless pork loin chops (1/2 inch thick and 6 ounces each)

1 tablespoon canola oil

1 medium green pepper, diced

1 can (6 ounces) tomato paste

1 jar (4-1/2 ounces) sliced mushrooms, drained

1/2 cup water

1 envelope spaghetti sauce mix

1/2 to 1 teaspoon hot pepper sauce

In a large skillet, brown pork chops in oil over medium heat for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the remaining ingredients. Top with pork chops. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Yield: 6 servings.

Sweet & Sour Pork Ribs

PREP: 30 MIN. COOK: 8 HOURS

Merle Dyck

Elkford, British Columbia

For years I wondered why people raved about ribs. I didn’t have the patience or energy to bother with them…until I made this recipe. Now I’m a believer, too.

2 cups packed brown sugar

1/4 cup all-purpose flour

1/2 cup cider vinegar

1/3 cup water

2 tablespoons soy sauce

2 tablespoons ketchup

3 garlic cloves, minced

8 bone-in country-style pork ribs (3 inches thick and 8 ounces each)

In a small saucepan, combine brown sugar and flour. Stir in the vinegar, water, soy sauce, ketchup and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened.
Place ribs in a 5-qt. slow cooker. Top with sauce. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat from sauce. Serve ribs with sauce.

Yield: 8 servings.

What to do with rock-hard brown sugar. To soften brown sugar, place a slice of bread or an apple wedge with the brown sugar in a covered container for a few days. If you’re in a hurry, microwave on high for 20-30 seconds. Repeat if necessary, but watch carefully, because the sugar will begin to melt. Always store brown sugar in an airtight container.

Country-Style Pork Loin

PREP: 20 MIN. COOK: 5-1/4 HOURS

Corina Flansberg

Carson City, Nevada

This pork roast is so juicy, it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes.

1 boneless whole pork loin roast (3 pounds)

1/2 cup all-purpose flour

1 teaspoon onion powder

1 teaspoon ground mustard

2 tablespoons canola oil

2 cups chicken broth

1/4 cup cornstarch

1/4 cup cold water

Hot mashed potatoes, optional

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.
In a large skillet, brown pork on all sides in oil over medium-high heat. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or or until a meat thermometer reads 160°. Remove pork and keep warm.
For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.

Yield: 8 servings.

Pork Chops with Sauerkraut

PREP: 15 MIN. COOK: 3 HOURS

Stephanie Miller

Omaha, Nebraska

I pair tender pork chops with tangy sauerkraut in this filling main dish. It’s so quick and easy to put together.

4 bone-in center-cut pork loin chops (1/2 inch thick and 8 ounces each)

2 tablespoons canola oil

1 jar (32 ounces) sauerkraut, undrained

3/4 cup packed brown sugar

1 medium green pepper, sliced

1 medium onion, sliced

In a large skillet over medium heat, brown pork chops in oil for 3-4 minutes on each side; drain. In a 5-qt. slow cooker, combine the sauerkraut and brown sugar. Top with the pork chops, green pepper and onion.
Cover and cook on low for 3 to 3-1/2 hours or until meat is tender. Serve with a slotted spoon.

Yield: 4 servings.

Teriyaki Pork Roast

PREP: 10 MIN. COOK: 7-1/4 HOURS

Roxanne Hulse

Gainsville, Georgia

Since my husband works full-time and attends school, I do a great deal around the house, including getting our three children to where they need to go. I’m always looking for no-fuss recipes, so I was thrilled to find this one. The teriyaki seasoned pork roast has become a family favorite.

3/4 cup unsweetened apple juice

2 tablespoons sugar

2 tablespoons soy sauce

1 tablespoon white vinegar

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/8 teaspoon pepper

1 boneless pork loin roast (about 3 pounds)

7-1/2 teaspoons cornstarch

3 tablespoons cold water

In a greased 3-qt. slow cooker, combine the apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper. Cut roast in half; add to slow cooker and turn to coat. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

Yield: 8 servings.

Slow-Cooked Ham ’n’ Broccoli

PREP: 10 MIN. COOK: 2 HOURS + STANDING

Jill Pennington

Jacksonville, Florida

Ham and broccoli cook up into a creamy delight in this dish. This recipe is a complete meal-in-one so you don’t need to fuss with side dishes.

3 cups cubed fully cooked ham

3 cups frozen chopped broccoli, thawed

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 jar (8 ounces) process cheese sauce

1 can (8 ounces) sliced water chestnuts, drained

1-1/4 cups uncooked instant rice

1 cup 2% milk

1 celery rib, chopped

1 medium onion, chopped

1/8 to 1/4 teaspoon pepper

1/2 teaspoon paprika

In a 3-qt. slow cooker, combine the ham, broccoli, soup, cheese sauce, water chestnuts, rice, milk, celery, onion and pepper. Cover and cook on high for 2-3 hours or until the rice is tender. Let stand for 10 minutes before serving. Sprinkle with paprika.

Yield: 6-8 servings.

Pulled Pork Subs

PREP: 15 MIN. COOK: 5-1/4 HOURS

Denise Davis

Porter, Maine

Honey and ground ginger are the flavor boosters behind my no-stress subs. A bottle of barbecue sauce ties it all together in a pinch.

1 small onion, finely chopped

1 boneless pork shoulder roast (2-1/2 pounds)

1 bottle (18 ounces) barbecue sauce

1/2 cup water

1/4 cup honey

6 garlic cloves, minced

1 teaspoon seasoned salt

1 teaspoon ground ginger

8 submarine buns, split

Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high for 5-6 hours or until meat is tender.
Remove meat; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half.

Yield: 16 servings.

Tender Pork Chops

PREP: 20 MIN. COOK: 6 HOURS

Patricia Dick

Anderson, Indiana

My family has enjoyed these simple pork chops for years. The meat falls right off the bone!

1/2 cup all-purpose flour

1-1/2 teaspoons ground mustard

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

6 bone-in pork loin chops (1 inch thick and 8 ounces each)

2 tablespoons canola oil

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted

In a large resealable plastic bag, combine the flour, mustard, seasoned salt and garlic powder. Add pork chops, one ata time, and shake to coat.
In a large skillet, brown chops in oil on both sides. Place in a 3-qt. slow cooker. Pour soup over pork. Cover and cook on low for 6-7 hours or until meat is tender.

Yield: 6 servings.

Pork Spareribs

PREP: 5 MIN. COOK: 6 HOURS

Shari Sieg

Silver Springs, Florida

Who knew that five ingredients could be so delicious? These ribs are so tender.

3 pounds pork spareribs

2 cans (28 ounces each) diced tomatoes, undrained

2 cups barbecue sauce

1/4 cup packed brown sugar

1/4 cup white wine vinegar

Cut ribs into serving-size portions. Place ribs in a 5-qt. slow cooker. Combine all the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Serve with a slotted spoon.

Yield: 6 servings.

Hot Ham Sandwiches

PREP: 10 MIN. COOK: 4 HOURS

Susan Rehm

Grahamsville, New York

I came up with this crowd-pleasing recipe when trying to re-create a favorite sandwich from a restaurant near my hometown. Flavored with sweet relish, the ham sandwiches are oh-so-easy.

3 pounds thinly sliced deli ham (about 40 slices)

2 cups apple juice

2/3 cup packed brown sugar

1/2 cup sweet pickle relish

2 teaspoons prepared mustard

1 teaspoon paprika

12 kaiser rolls, split

Additional sweet pickle relish, optional

Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over the ham. Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Yield: 12 servings.

Storing maple syrup. Unopened containers of maple syrup can be store in a cool, dry place. Real maple syrup contains no preservatives. So even though it has a high sugar content, an open container can spoil if stored at room temperature. Once the container has been opened, store it in the refrigerator.

Maple Pork Ribs

PREP: 10 MIN. COOK: 5 HOURS

Phyllis Eismann Schmalz

Kansas City, Kansas

These tender ribs are draped in a luscious maple-mustard sauce.

1 pound boneless country-style pork ribs, trimmed and cut into 3-inch pieces

2 teaspoons canola oil

1 medium onion, cut into 1/4-inch slices and separated into rings

3 tablespoons maple syrup

2 tablespoons spicy brown or Dijon mustard

In a large skillet, brown ribs in oil on all sides; drain. Place ribs and onion in a 1-1/2-qt. slow cooker. Combine syrup and mustard; pour over ribs. Cover and cook on low for 5-7 hours or until meat is tender.

Yield: 2 servings.

Slow-Cooked Pork and Beans

PREP: 15 MIN. COOK: 6 HOURS

Patricia Hager

Nicholasville, Kentucky

I like to get this dish started before leaving for work in the morning. When I get home, my supper’s ready. It’s a hearty meal that is also good for a potluck. A generous helping of tender pork and beans is wonderful alongside a slice of warm corn bread.

1 boneless whole pork loin roast (3 pounds)

1 medium onion, sliced

3 cans (15 ounces each) pork and beans

1-1/2 cups barbecue sauce

1/4 cup packed brown sugar

1 teaspoon garlic powder

Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6 hours or until meat is tender.
Remove roast; cool slightly. Shred with two forks and return meat to slow cooker; heat through.

Yield: 12 servings.

Asian Pork Roast

PREP: 25 MIN. COOK: 4-1/2 HOURS

Sheree Shown

Junction City, Oregon

Slow-cooked dishes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor.

2 large onions, thinly sliced

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 boneless whole pork loin roast (3 pounds)

1 tablespoon canola oil

3 bay leaves

1/4 cup hot water

1/4 cup honey

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3 tablespoons cornstarch

1/4 cup cold water

2 tablespoons sesame seeds, toasted

Hot cooked rice and sliced green onion tops, optional

Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add the bay leaves.
In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°.
Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice. Slice pork; top with onions, sauce and sesame seeds. Serve with rice and garnish with green onion tops if desired.

Yield: 12 servings.

Fruity Pork Chops

PREP: 20 MIN. COOK: 7-1/4 HOURS

Bonnie Baumgardner

Sylva, North Carolina

Pork chops are simmered in fruit juice seasoned with orange peel, mustard and red wine vinegar. Then a delightful sauce is made with a can of handy fruit cocktail.

4 bone-in pork loin chops (1 inch thick and 8 ounces each)

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried rosemary, crushed

1/8 teaspoon dill weed

1/8 teaspoon ground ginger

2 tablespoons canola oil

1 can (15 ounces) fruit cocktail

2 tablespoons red wine vinegar

1 tablespoon prepared mustard

1/4 teaspoon grated orange peel

2 tablespoons cornstarch

2 tablespoons cold water

Sprinkle pork chops with salt, pepper, rosemary, dill and ginger. In a large skillet, brown chops on both sides in oil. Transfer to a 3-qt. slow cooker.
Drain fruit cocktail. In a small bowl, combine the vinegar, mustard, orange peel and reserved fruit juice. Pour over pork. Cover and cook on low for 7-8 hours or until meat is tender.
Remove chops and keep warm. Strain the cooking juices into a small saucepan. Combine the cornstarch and water until smooth; stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes until thickened and bubbly. Add the fruit cocktail; heat through. Serve with the pork chops.

Yield: 4 servings.

Pork Chili Verde

PREP: 25 MIN. COOK: 6-1/2 HOURS

Kimberly Burke

Chico, California

Pork gently stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It’s great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side.

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes

4 medium carrots, sliced

1 medium onion, thinly sliced

1 cup minced fresh cilantro

4 garlic cloves, minced

3 tablespoons canola oil

1 can (28 ounces) green enchilada sauce

2 jalapeno peppers, seeded and chopped

1 tablespoon cornstarch

1/4 cup cold water

Hot cooked rice

Flour tortillas, warmed

In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker.
Add the enchilada sauce and jalapenos. Cover and cook on low for 6 hours or until meat is tender.
In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.

Yield: 8 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Bavarian Pork Loin

PREP: 25 MIN. COOK: 6 HOURS

Edie DeSpain

Logan, Utah

I got the recipe for this tender pork roast from an aunt, who made it all the time. What a delicious taste sensation with sauerkraut and apples.

1 boneless whole pork loin roast (3 to 4 pounds)

1 can (14 ounces) Bavarian sauerkraut, rinsed and drained

1-3/4 cups chopped carrots

1 large onion, finely chopped

1/2 cup unsweetened apple juice

2 teaspoons dried parsley flakes

3 large tart apples, peeled and quartered

Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the sauerkraut, carrots, onion, apple juice and parsley; spoon over roast. Cover and cook on low for 4 hours.
Add apples to slow cooker. Cover and cook 2 to 2-1/2 hours longer or until a meat thermometer reads 160°. Remove the roast; let stand for 5 minutes before slicing. Serve with sauerkraut mixture.

Yield: 10 servings.

Fiesta Pork Sandwiches

PREP: 20 MIN. + MARINATING COOK: 8 HOURS

Yvette Massey

La Luz, New Mexico

This is an easy and flavorful dish that my family really enjoys. When I fix it for company, I usually prepare the meat the day before so I can concentrate on side dishes and relaxing with my guests on the day of the party.

1 boneless pork shoulder roast (3 to 4 pounds)

2/3 cup lime juice

1/4 cup grapefruit juice

1/4 cup water

2 bay leaves

12 garlic cloves, minced

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon chili powder

2 tablespoons olive oil

1 large onion, thinly sliced

12 to 14 sandwich rolls, split

Cut the roast in half; pierce several times with a fork. In a large bowl, combine the juices, water, bay leaves, garlic, salt, oregano and chili powder. Pour half of marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from pork. In a Dutch oven over medium heat, brown roast in oil on all sides.
Place the onion, roast and reserved marinade in a 5-qt. slow cooker. Cover and cook on high for 2 hours. Reduce heat to low; cook 6-8 hours longer or until the meat is tender. Remove the roast; shred or thinly slice. Discard the bay leaf. Skim the fat from cooking juices and serve pork on rolls with the juices as a dipping sauce.

Yield: 12-14 servings.

Pork Roast Dinner

PREP: 30 MIN. + MARINATING COOK: 8 HOURS

Lisa Chamberlain

St. Charles, Illinois

I am single and love to cook, so I often cook for friends that either don’t cook or who work nights. They love new recipes, and this was one of their favorites. The leftover meat makes great barbecue pork sandwiches the next day.

1 boneless whole pork loin roast (3 to 4 pounds)

2 teaspoons minced garlic

2 teaspoons fennel seed, crushed

1-1/2 teaspoons dried rosemary, crushed

1 teaspoon dried oregano

1 teaspoon paprika

3/4 teaspoon salt

1/4 teaspoon pepper

1-1/2 pounds medium potatoes, peeled and cut into chunks

1-1/2 pounds large sweet potatoes, peeled and cut into chunks

2 large sweet onions, cut into eighths

1/2 cup chicken broth

Cut roast in half. Combine the garlic, fennel, rosemary, oregano, paprika, salt and pepper; rub over pork. Cover and refrigerate for 8 hours.
Place potatoes and onions in a 5-qt. slow cooker. Top with pork. Pour broth over meat. Cover and cook on low for 8-10 hours or until a meat thermometer reads 160° and vegetables are tender.

Yield: 8 servings.

Chinese Pork Ribs

PREP: 10 MIN. COOK: 6 HOURS

June Ross

Belmont, North Carolina

Add an Asian flair to an all-American dish like ribs. This recipe has a wonderful flavor with the saltiness of the soy and sweetness of the orange marmalade.

1/4 cup reduced-sodium soy sauce

1/3 cup reduced-sugar orange marmalade

3 tablespoons ketchup

2 garlic cloves, minced

3 to 4 pounds bone-in country-style pork ribs

In a small bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce. Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired.

Yield: 6 servings.

Sticky ribs. The sweet-savory sauce on these ribs is delicious, but can be messy. As a special touch, have some hot, moist washcloths at the table to wipe off sticky fingers.

Cranberry-Apricot Pork Roast with Potatoes

PREP: 15 MIN. COOK: 5 HOURS

Patricia Trench

Panama City, Florida

Here’s a delightful meal-in-one that makes weeknight dining a snap. The apricots blend well with the whole-berry cranberry sauce for a delightful sweet-and-tart taste. Cayenne pepper adds just the right touch of zing to this meat-and-potatoes meal.

1 boneless whole pork loin roast (3 pounds)

4 medium potatoes, peeled and quartered

1 can (14 ounces) whole-berry cranberry sauce

1 can (15 ounces) apricot halves, drained

1 medium onion, quartered

1/2 cup chopped dried apricots

1 tablespoon sugar

1/2 teaspoon ground mustard

1/4 teaspoon cayenne pepper

Cut roast in half. Place potatoes in a 5-qt. slow cooker. Add the pork.
In a blender, combine the cranberry sauce, apricots, onion, dried apricots, sugar, mustard, and cayenne. Cover and process for 30 seconds or until almost smooth. Pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°.
Remove pork and potatoes to a serving platter and bowl. Pour cooking juices into a pitcher; serve with meat and potatoes.

Yield: 8 servings.

Brats with Sauerkraut

PREP: 10 MIN. COOK: 6 HOURS

Darlene Dixon

Hanover, Minnesota

I’ve made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

8 uncooked bratwurst links

1 can (14 ounces) sauerkraut, rinsed and well drained

2 medium apples, peeled and finely chopped

3 bacon strips, cooked and crumbled

1/4 cup packed brown sugar

1/4 cup finely chopped onion

1 teaspoon ground mustard

8 brat buns, split

Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. Cover and cook on low for 6-7 hours or until sausage is no longer pink.
Place the brats in the buns; using a slotted spoon, top with the sauerkraut mixture.

Yield: 8 servings.