Whether you are looking for hot sandwiches or a delicious entree, these slowcooker or crockpot pork recipes may be just what you are looking for. Barbecue Pork Sandwiches and Pork Stroganoff are sure to become favorite recipes in your go-to recipe files.
BARBECUED PORK SANDWICHES
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns
In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.
In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.
To serve, place approximately a third cup of the pork mixture on each bun.
PORK STROGANOFF
1 1/2 lbs boneless pork shoulder, cubed
1 tbsp canola oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup water
1 can (3-oz) mushrooms stems and pieces, drained
1 tbsp instant beef bouillon granules
1 tsp dillweed
1/8 tsp pepper
1/2 cup dairy sour cream
1/4 cup cooking white wine, optional
3 tbsp flour
Hot cooked noodles for 6 servings.
Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker.
In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours.
Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened.
To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.
Whether you are looking for hot sandwiches or a delicious entree, these slowcooker or crockpot pork recipes may be just what you are looking for. Barbecue Pork Sandwiches and Pork Stroganoff are sure to become favorite recipes in your go-to recipe files.
BARBECUED PORK SANDWICHES
1/2 cup chopped onion
1/4 cup chopped celery
1 garlic clove, minced
2 tbsp butter
1 bottle (12-oz) chili sauce
3 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple-cider vinegar
1 tsp chili powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
3 cups thin sliced cooked pork
1 tbsp flour
2 tbsp cold water
12 buns
In a skillet cook the onion, celery, and garlic in the butter until tender but not browned. Transfer the mixture to a crockpot or slowcooker. Add the chili sauce, brown sugar, Worcestershire sauce, vinegar, chili powder, salt, pepper, and water, mixing well. Stir in the sliced pork, coating all sides. Add lid to the cooker and cook on low setting for 3 to 4 hours. Turn the heat to the high setting.
In a small bowl or cup blend the flour and cold water until smooth; stir into the pork mixture. Cover again and cook another 15 minutes or so until the sauce is thickened, stirring occasionally.
To serve, place approximately a third cup of the pork mixture on each bun.
PORK STROGANOFF
1 1/2 lbs boneless pork shoulder, cubed
1 tbsp canola oil
1/2 cup chopped onion
1 garlic clove, minced
1 cup water
1 can (3-oz) mushrooms stems and pieces, drained
1 tbsp instant beef bouillon granules
1 tsp dillweed
1/8 tsp pepper
1/2 cup dairy sour cream
1/4 cup cooking white wine, optional
3 tbsp flour
Hot cooked noodles for 6 servings.
Heat the canola oil in a large skillet and brown the pork cubes with the garlic and onion; drain. Transfer the meat mixture to the cooker.
In a small bowl combine the water, mushrooms, bouillon, dillweed, and pepper; pour over the meat in the cooker. Add lid to the cooker and cook on the low setting for 8 to 10 hours.
Turn cooker heat to high and heat until bubbly, about 15 or 20 minutes. Blend the sour cream, wine-if using, and the flour together until smooth. Stir sour cream mixture into the cooker and cook about another 15 minutes until heated through and slightly thickened.
To serve, place stroganoff over the hot cooked noodles. Garnish with fresh parsley, if desired.
Yield: 12 sandwiches
Enjoy!
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