Simple Crockpot Ribs

Simple Crockpot Ribs
From the kitchen of Emma

Ingredients: 
1 yellow onion
 Favorite bbq sauce (I use Trader Joe's Carolina Bold)
1 slab of pork baby back ribs

Directions: Slice onion and line the bottom of the crockpot with them. Cut your rib slab in half and place in crockpot so that they are overlapping as little as possible. Pour BBQ sauce on ribs (save enough for another coating about 2 hours before they are finished and some to put on the table for dinner). Place slow cooker on low for 8-10 hours. About 2 hours before you plan to eat, pour some more BBQ sauce on ribs. When you're ready to take the ribs out of the crockpot, use tongs and a spatula because these ribs are fall apart melt in your mouth deliciousness.

Enjoy!

Pulled Pork

Pulled Pork

From the kitchen of Beth Vincent

1can of beer

(Alternative: 1/4 cup apple cider vinegar, 1 cup beef broth)

Pork tenderloin

Sweet Baby Rays BBQ Sauce

Serves 7-9

Place liquid of choice and pork loin in crock pot by 10am and ready to serve by dinner :) About an hour prior to serving shred meat and add BBQ sauce. Serves great on it's own or as sandwiches.

Pulled Pork Sandwiches

Pulled Pork Sandwiches

From the kitchen of Stephanie

Pork Tenderloin

1 cup of chicken stock/broth

BBQ Sauce

1. Place Tenderloin in crockpot with chicken stock/broth. Cook on High for 6-8 hours

2. Shred Tenderloin and drain the broth that is left in the crockpot

3. Combine Shredded Tenderloin and BBQ sauce (I usually use 1/2 to 3/4 of the bottle and then save some to add to the sandwiches).

**You can also do step three over the stove in a sauce pan if you want to crisp up the ends of the meat a little bit**

**I have also done this with left over tenderloin that has been roasted in the oven...follow all of the same steps, but cook 4-6 hours on LOW instead).**

**This also works with chicken as well**

Slimmer Slaw & Pork Medallions

Slimmer Slaw & Pork Medallions
The Black Team's winning recipe
From: BiggestLoserClub.com

This tasty, satisfying pork dish that comes in at only 210 calories per serving.

For the pork:
1 pound trimmed pork tenderloin
Olive oil spray (propellant free)
Garlic powder, to taste
Sea salt, to taste
Fresh ground black pepper, to taste

For the dressing:
1/4 cup + 2 teaspoons red wine vinegar
2-1/2 teaspoons toasted sesame oil
4 teaspoons nonfat Greek yogurt (the contestants used Fage)
1/2 teaspoon sea salt, or to taste
Fresh ground black pepper, to taste

For the slaw:
2 cups shredded green cabbage
2 cups shredded red cabbage
2 cups bite-size red bell pepper strips (about 2 small peppers)
1-1/2 cups bite-size yellow bell pepper strips (about 1 medium pepper)
1/2 cup snap peas, thinly sliced on the diagonal
1/2 cup seeded, chopped cucumber
1 cup grape tomatoes (about 20 tomatoes), halved

Preheat a grill to high heat.

Lightly mist the tenderloin with the olive oil spray and season it with garlic powder, salt, and pepper.

Grill the tenderloin for 3 to 5 minutes on the 3 faces until it is just barely pink in the center (or a thermometer inserted in the center reads 160°F). Remove it to a cutting board or platter and tent it with foil. Let stand for 5 minutes. Then slice it into 1/2"-thick pieces.

In a small mixing bowl, whisk the vinegar, sesame oil, and yogurt until well combined. Whisk in the salt and season with pepper.

Meanwhile, in a large mixing bowl, toss the cabbages, peppers, peas, cucumber, and tomatoes with the dressing. Divide the slaw among 4 dinner plates, mounding it to one side of the plate.

If using, in a small microwave-safe bowl, mix the cranberry sauce and ginger. Microwave on medium power for 30 seconds, or until the sauce is slightly melted and warm.

Fan one-quarter of the pork slices next to the slaw on the empty portion of each plate. Spoon 1 tablespoon sauce on the side of each, if desired.

Makes 4 servings

Per serving: 210 calories, 27 g protein, 13 g carbohydrates (7 g sugar), 6 g fat, 1 g saturated fat, 74 mg cholesterol, 4 g fiber, 368 mg sodium

BBQ Ribs

BBQ Ribs
From the kitchen of Stephanie (modified version of my Mother-in-Law's...Hilda...recipe)
**Sorry for the lack of pictures, I forgot to take them while I was making these. Next time I make them I will take pictures and add them in.

Ingredients:

To Parboil:
Babyback Pork Ribs (I bought the two half rack pack from Costco and cut each rack in half and made just one of the halves...about 8-9 ribs...for my family of three meat eaters)
1 1/2 Bottles of Beer (one you, or in my case, your husband would drink...we used Fat Tire)
Water
1 large yellow onion (quartered)
Garlic (4-5 minced cloves)

To make rub:
Paprika
Garlic Powder
Onion Powder
Pepper (fresh cracked is best)
Salt
Ground Yellow Mustard
Cayenne Pepper

To BBQ:
Favorite BBQ Sauce (We like Randy Jone's All Natural BBQ Sauce)
Grill

Directions:

Parboil Ribs:
1. Place ribs in a deep dish skillet (with lid) that is big enough for all of the ribs
2. Add Onion and Garlic
3. Add one bottle of beer, then fill that empty bottle of beer with water and pour that in as well. If you still need more liquid to have about 90% of the ribs covered, than add 1/2 to a whole bottle of beer along with equal parts water. Cook on Medium to High heat
4. Bring to a boil...turn down heat to medium to low heat (so it's simmering).
5. Add lid and parboil for about an hour (a little more or a little less is fine, you just don't want the meat falling off of the bones when you go to grill.

Dry Rub:

1. Once ribs are done parboiling, pull them out and place on plate to cool. (you can use the beer/water/onion/garlic mix the next day in a crockpot recipe if you want to get more bang for your buck)
2. While ribs are cooling make rub. In a bowl combine equal parts: garlic powder, onion powder, pepper, paprika, and yellow mustard (I just used the palm of my hand to measure, so about 1.5 TBSP of each). Then add a little bit of salt and pepper (I did about 1/2 of a palm each, so about 2 tsp). Finally add even less cayenne pepper (I did about 1/4 of a palm, so about 1 tsp). Mix seasonings all together (I did this rub in this size quantity b/c I have three other rib racks in the freezer and I wanted enough for those ones too).
3. Rub generous amounts of rub on both sides of the ribs...save the rest of the rub in an air tight container for future use.

Grilling these bad boys:

1. If possibly, place on top rack (bone side down first) of a preheated grill.
2. Close the lid for about 5-7 minutes to let the rub really soak in.
3. Then, I used a basting brush and put BBQ sauce on the meaty part of the ribs (and let cook for another 5-7 minutes or so with the lid closed)...remember these ribs are already cooked through b/c of parboiling them, so you are just grilling to add flavor and texture...so make sure you grill isn't too hot (we kept ours on Med to Low heat)
4. Flip the ribs and baste the bone side with BBQ sauce as well...close lid and let cook for another 5-7 minutes
5. At this point, we took our ribs off b/c we were happy with how they looked and with the texture we'd created...crispy, but not too crispy...feel free to leave them on as long as needed to get them to a "doneness" you are happy with.

Enjoy

Dijon Pork Tenderloin

Dijon Pork Tenderloin
By Stephanie

1 Pork Tenderloin
3-4 TBSP Dijon Mustard
Pepper (to taste)
Dill (fresh is best, but dry is fine)

Preheat oven to 375

Place Pork on a foil lined (with non-stick spray) cookie sheet
Slather Dijon Mustard all over tenderloin
Add pepper and dill to your liking

Bake in the oven for about 50 minutes


***I usually let the left overs sit in the fridge a day or two and then I take then and stick them in a crockpot
with one can of beef broth (all day on low). Then about a half hour before we are ready to eat, I use two forks
and shred the pork in the crockpot, add some BBQ sauce and make pulled pork sandwiches***

Pulled Pork Roast Sandwiches (crock pot)

Pulled Pork Roast Sandwiches
from: Alicia Rankin

onions
pork roast
ginger ale
favorite bbq sauce


I put one onion cut up on the bottom of the crockpot then put the pork in then top with more onions. Then pour in one cup on ginger ale. I know it sounds weird but it made it taste so good. The recipe said to cook it for 8-10 hours then take it out and shred then put it back in with the bbq sauce for another 4 hours, but I cooked it for 8 shredded it and put it back in for another 1 1/2 hours. It came out so good.

Oven Tomato Pork Chops

Oven Tomato Pork Chops – Monica Burgeson

Place pork chops in baking dish and cover with a can of tomato soup - bake for 25 min. at 350 degrees. Then add a can of chopped tomatoes and bake another 20-25 minutes.

Pulled Pork Roast Sandwiches

Pulled Pork Roast Sandwiches – Chris McNicoll

Pork Roast
Onions
Water
BBQ Sauce
Rolls

Put pork roast, onions and enough water to cover roast in crock pot. Cook on LOW for 8 hours.
Drain pork roast and mix with bbq sauce.
Serve on warm rolls

Basil Pork Chops

Basil Pork Chops
by: Taste of Home
These tender, glazed chops sent in by Lisa Gilliland of Fort Collins, Colorado, get great flavor from a little brown sugar, chili powder and dried basil. The fast-cooking entree is sure to make a regular appearance at your dinner table.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.

Ingredients:
1/4 cup packed brown sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons vegetable oil, divided
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Nutrition Facts
One serving:(1 each)
Calories: 152
Fat:8 g
Saturated Fat:1 g
Cholesterol:14 mg
Sodium:312 mg
Carbohydrate:14 g
Fiber:0 g
Protein:6 g

Pulled Pork Barbecue (crockpot)

Pulled Pork Barbecue Recipe
By: Cdkitchen.com

Serves/Makes: 8

Ingredients:
3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick® Grill Mates® Barbecue Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon McCormick® Ground Mustard

Directions:

Place pork in slow cooker.

Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

IMPORTANT: For best results, do not remove cover during cooking.

Test Kitchen Tip: For spicy pulled pork, add 1/2 teaspoon McCormick® Crushed Red Pepper to seasoning mixture.

Notes: Pulled pork barbecue made in a slow cooker is perfect for weeknight meals. Serve on sandwich rolls with a side of Summertime Slaw.

Teriyaki Pork Roast (crockpot)

Teriyaki Pork Roast Recipe
Submitted by: jacqueline austin nebulized (cdkitchen.com)

Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6


Ingredients:
1 boneless pork shoulder roast (3 to 4 pounds), trimmed
1 cup packed brown sugar
1/3 cup unsweetened apple juice
1/3 cup soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

Directions:

Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.

Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper.

Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

Remove roast; cover and let stand for 15 minutes.

Meanwhile, strain cooking juices and return to slow cooker. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.

Pork Roast With Sherry Plum Sauce Recipe (crockpot)

Ingredients:
4 pounds pork boneless loin roast
2 tablespoons vegetable oil
Pork Roast With Sherry Plum Sauce Recipe
Submitted by: Jenifer Milton jenifersrecipes (allrecipes.com)

Serves about 8

1 cup dry sherry
1 tablespoon ground mustard (dry)
2 tablespoons soy sauce
1 1/2 teaspoon dried thyme leaves
1 1/4 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
1/2 cup plum jam

Directions:

Trim excess fat from pork. Heat oil in skillet over medium high heat. Cook pork in oil, about 10 minutes, turning occasionally, until brown on all sides. Place pork in crockpot.

Mix remaining ingredients except jam; pour over pork.

Cook on low 7 to 9 hours or until pork is tender. Remove pork from crockpot. Cover and keep warm.

Skim fat from juices in crockpot. Stir jam into juices. Cover and cook on high about 15 minutes or until jam is melted. Stir. Serve sauce with pork.

Basic Cranberry Pork Chops (crockpot)

Basic Cranberry Pork Chops
by: cdkitchen

Serves: 6

6 pork loin chops, lean cuts
1 can (16-ounce size) jellied cranberry sauce
1/2 cup cranberry or apple juice
1/4 cup sugar
2 tablespoons spicy brown mustard


Directions:

Place pork chops in crock pot and sprinkle with salt and pepper, or seasoning of choice. Combine remaining ingredients in a small mixing bowl and stir until well blended and smooth.

Pour sauce over pork chops and cook on low for 7-8 hours.

Honey BBQ Pork (crockpot)

Honey BBQ Pork
by: cdkitchen

Serves: 6

Ingredients:
3 pounds boneless pork roast
1 bag (16 oz size) baby carrots
1/2 cup BBQ sauce
1/4 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

Put pork and carrots in slow cooker. Combine remainder of ingredients in small bowl. Pour mixture over pork chops and carrots. Cover and cook on low 8-9 hours, or until pork is tender and thoroughly cooked.

Zesty Smoked Links

Zesty Smoked Links
by: Taste of Home's Holiday & Celebrations Cookbook

***"These flavorful sausages prepared in a slow-cooker are great when entertaining. Men in the family can't resist these basic but good snacks."***

SERVINGS: 32
CATEGORY: Appetizer
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 35 min.

Ingredients:
1 bottle (12 ounces) chili sauce
1 cup grape jelly
2 tablespoons lemon juice
2 packages (1 pound each) miniature smoked sausage links and/or hot dogs

Directions:
In a large skillet, combine the chili sauce, jelly and lemon juice; cook over medium-low heat until jelly is melted. Stir in sausages. Reduce heat; cover and cook for 30 minutes or until heated through, stirring occasionally. Serve immediately or keep warm in a 1-1/2-qt. slow cooker.

Nutrition Facts
One serving:(3 each)
Calories: 79
Fat:4 g
Saturated Fat:1 g
Cholesterol:9 mg
Sodium:317 mg
Carbohydrate:10 g
Fiber:0 g
Protein:2 g