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Post by SkinnyCrockPot on Oct 20, 2011 16:45:37 GMT -5
Kalua Pork (Kalua is a traditional Hawaiian method of cooking. Kahlua is a liquer. Don't confuse the two!) Posted by Kim Ghramm 1 5-6 lb pork butt roast 1 TBSP Sea Salt 2 TBSP Liquid Smoke flavor Put roast in crock pot (fat side down) then put the salt and liquid smoke on it. Cover and let simmer 18-24 hours. I usually stir mine first thing in the morning and take out the bone. There will be a lot of liquid from the fat off the roast. Is wonderful served with fried cabbage with garlic in it and rice. __________________________________________________ Info on liquid smoke flavor: A concentrated flavoring used to duplicate the essence of smoked wood, liquid smoke is literally the flavor of smoke captured in water. Wood chips or sawdust are burned in a controlled environment, producing tiny smoke particles held in water vapor. Chilled air is introduced, causing the particles to condense into liquid. The liquid is then aged in oak barrels. Liquid smoke is usually made from smoked hickory, mesquite, pecan, or apple wood, and can be applied to a gas grill to add a charcoal flavor, added to a meat marinade or curing solution, or used on soft cheeses and meatless proteins such as tempeh. (source: www.yumsugar.com/Know-Your-Ingredients-Liquid-Smoke-3197694) It's important to still read ingredient lists however! You never know what they will add in addition to the pure liquid smoke. Smoking a pork butt is a possible alternative than liquid smoke too. An hour or two before taking it off the smoker, wrap and seal it in foil. When you take it off, the meat if fork tender and easily shredded. (This is a compilation of different comments left under the original post.)
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Post by SkinnyCrockPot on Oct 20, 2011 16:37:35 GMT -5
Pork Loin With Sauerkraut Originally posted by Denise Fowler Panter I originally posted this on the SCP wall, before I realized this was the best forum for recipes. This is a family favorite, found in one of my Weight Watcher's cookbooks. Pork Loin with Sauerkraut 1 1½-pound boneless pork tenderloin roast (trimmed of excess fat) 1/8 tsp salt ½ tsp freshly ground pepper 1 tsp canola oil 1 2-pound package of sauerkraut, rinsed and drained 1 small yellow onion, chopped 1 Granny Smith apple, cored and chopped 2 tsp caraway seeds ½ c. apple juice, no sugar added Sprinkle the pork with the salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork and brown about six minutes. Place sauerkraut, onion, apple, and caraway seeds in the slow cooker; stir to mix. Place the pork on top of the mix, then pour apple juice over all. Cover and cook until pork is fork tender – 4-5 hours on high or 8-10 hours on low. Transfer pork to a platter and cut into 6-8 slices. Spoon sauerkraut mix around pork. Rinsing the sauerkraut drastically reduces its sodium content. Here's the nutrition info directly from the WW recipe: Makes 6 servings. Per serving (1 slice pork and 3/4 cup sauerkraut mixture): 193 Cal, 5 g Fat, 2 g Sat Fat, 67 mg Chol, 700 mg Sod, 11 g Carb, 4 g Fib, 25 g Prot, 51 mg Calc. Points: 3 The original recipe, however, called for light beer instead of diet ginger ale or apple juice, so the numbers may be slightly off. Hope that helps.
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Post by SkinnyCrockPot on Oct 20, 2011 16:37:05 GMT -5
Crock Pot Pulled Pork Posted by Patti Culver Pork shoulder roast or pork loin - about 3-4 pounds 2 medium onions, thinly sliced 1 1/2 cups water 1 bottle (16 oz) barbecue sauce (OrganicVille is a wonderful Skinny brand or you can make your own: www.thegraciouspantry.com/clean-eating-bbq-sauce/)1 cup chopped onion Optional - a few dashes of liquid smoke or 1/2 - 1 tsp smoked salt Place half the sliced onions in bottom of crockpot, add pork and water, top with remaining onion slices. Cover and cook on low for 8 hours or 4-5 hours on high. Drain liquid from crockpot. Using 2 large forks, pull pork apart into shreds, discard any fat. Add barbecue sauce and chopped onions. Cover and cook on low for 4 hours longer. Stir occasionally. Serve with warm split buns and cole slaw. Serves 8-10. Great for large party!
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Post by SkinnyCrockPot on Oct 20, 2011 16:36:33 GMT -5
Pulled Pork
Originally posted by Sarah Marie
You can add BBQ sauce at the end but we don't care for it in our house so we don't use it!
Pulled Pork
1 tablespoon heart-healthy oil* 2 pounds boneless pork roast 1 tablespoon Cajun seasoning (see recipe below) 1 medium onion, chopped 4 cloves garlic, crushed 4 cups water
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Put oil in a large skillet over medium-high heat. Add pork, and brown on all sides.
Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Cajun Seasoning 3 Tbsp black pepper 2 Tbsp garlic powder 1 tsp onion powder 1 tsp nutmeg 1 Tbsp paprika 2 Tbsp dried parsley, ground or pulverized 4 Tbsp cayenne pepper (or less if you don't like it hot) 1 tsp dried oregano
*Note - Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:36:05 GMT -5
Spiced Pulled Pork with chile peppers & southwest seasonings
Originally posted by Diane Cutaia
Sauce: 1 cup thick barbecue sauce, no refined sugar added (OrganicVille is a great brand for this!)* 1 medium onion, thinly sliced 2 cans (4.5 oz each) diced green chilies 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground cinnamon
1 boneless pork lion, 2 1/2 to 3 pounds, trimmed 1/2 cup chopped cilantro
Combine sauce ingredients in a bowl.
Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast.
Cover and cook on LOW for 8 to 10 hours, or until pork is very tender.
Remove pork to a cutting board and chop or shred with forks.
If sauce is very liquid, cook down on the stovetop until desired thickness and flavor is reached.
Pour sauce into a serving bowl or leave in slow cooker; stir in the cilantro and the shredded pork.
Serve with flour tortillas or split sandwich buns.
Serves 8.
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:35:40 GMT -5
Ginger Pulled Pork
Originally posted by Mary Faulk DeSilva
1 cup OJ (100% juice, no sugar added) 1/4 cup low sodium soy sauce 5 shakes hot sauce 1 T Ginger puree 1 tsp garlic puree Pork loin roast
Mix together OJ, soy sauce, hot sauce, ginger and garlic in crock pot. Add pork loin roast.
Cook on high for 3-4 hours.
Add 1 or 2 tbsp. Honey to sauce.
Make crisscross cuts in the roast, cook another half to an hour.
Shred and serve in lettuce cups with undressed coleslaw mix.
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Post by SkinnyCrockPot on Oct 20, 2011 16:35:08 GMT -5
Pork Chops & Apple Juice
Originally posted by Rosie Bahar McCune
Put boneless pork chops into crock pot. Pour enough apple juice (no sugar added, 100% juice) in to cover the pork chops. I usually use 1/4 to 1/2 of a bottle of apple juice. Sprinkle with cinnamon. Cover and cook on low for 6-8 hours.
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Post by SkinnyCrockPot on Oct 20, 2011 16:34:45 GMT -5
BBQ Pork Loin
Originally posted by Jill Mccord-Richwine
I am not sure if this recipe has been posted before or not.
1 pork loin (approx. 8-10 lbs.) 1 jar of salsa, no sugar added 1 bottle of BBQ sauce (2 healthy sauces are "Bone Suckin' Sauce" and the OrganicVille brand)
Add to crock pot and cook on low 8 hours. Slice or pull for sandwiches.
This has been a favorite of our family for years.
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Post by SkinnyCrockPot on Oct 20, 2011 16:34:16 GMT -5
The Best Crock Pot Chile Verde Originally posted by Stacy Joyce Kennedy This recipe is my most favorite crock pot recipe and always is a huge hit with guests! I serve it over brown rice when I'm keeping it healthy and serve it in tortillas with shredded low fat cheddar when my husband wants something more substantial! This recipe is from here: crockpot365.blogspot.com/2009/03/crockpot-chile-verde-recipe.html {The only thing I do differently is to pick the leanest pork shoulder - bone-in or boneless - cook it first on low for 4-6 hours, then OVERNIGHT on warm, and THEN I shred the meat and let it soak on warm for at least another 4 hours.} "The Ingredients. 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast) 1 green bell pepper, seeded and diced 1 small onion, diced 1 (4 ounce) can diced chile (mine were mild, your choice) 1 (14.5 ounce) can diced tomatoes 10 tomatillos, diced (peel off the outer wrapper, if they have one) 4 cloves garlic, minced 2 teaspoons kosher salt 2 teaspoons cumin 2 teaspoons sage 1 Tablespoon oregano 1/2 teaspoon red pepper flakes (or more, to taste) 1/4 cup chopped cilantro leaves The Directions. I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me. Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. oh! and refried beans."
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Post by SkinnyCrockPot on Oct 20, 2011 16:33:47 GMT -5
Pineapple Pork
Originally posted by Lauren Rosenberg Sweeney
Ingredients: 2 1/2 lbs boneless, skinless pork loin 1 medium pineapple, sliced (without rind) 1 cup cranberries 1 small onion sliced 1 tablespoon white vinegar 1 cup homemade (or low sodium) vegetable broth (or you can use chicken) 1 tsp garlic powder 1 tsp black pepper
Whisk together broth, vinegar, garlic powder, and pepper Place sliced onions at the bottom of crock pot.
Cut pork loin into 4 pieces and place on top of onions Add pineapple, cranberries, and broth/vinegar mixture.
Cook on high for 5-6 hours.
Using 2 forks, pull pork apart until shredded, then cook another 1/2 hour.
Serve over brown rice
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Post by SkinnyCrockPot on Oct 20, 2011 16:33:18 GMT -5
Amazing Pork Tenderloin in the Slow Cooker
Originally posted by Linda Denison
Ingredients*
1 (2 pound) pork tenderloin 1 cup low sodium beef broth, no sugar added 1/2 cup white wine (or apple juice, no added sugar) 3 Tbsp garlic, minced 3 Tbsp low sodium soy sauce 8 teaspoons dried onion flakes 1 teaspoon onion powder 1/4 teaspoon seasoned pepper pepper to taste
Directions
Place pork tenderloin in the slow cooker with herbs and spices.
Pour broth, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Serves 8
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:32:50 GMT -5
Caribbean Pulled Pork
Originally posted by Vicki Broadfoot Knipp
2 lb pork loin, remove excess fat 1/4 c hili sauce 1 scotch bonnet (habanero) pepper, minced 1/4 c red wine vinegar 1/2 t black pepper 1 T fresh ginger, grated* 1 tbsp. honey or agave* 2 T orange juice 1 T lime juice 1/2 t allspice 1/2 t cloves 1/2 t cayenne pepper 1/2 t oregano 1/2 t cumin 1/2 t thyme 1 onion, chopped
Place all ingredients in slow cooker and cook on low for 6-8 hrs. Remove pork and shred with a fork. Mash the mixture in the slow cooker then return pork to slow cooker and toss to coat. PER SERVING: 340 cal, 12 g fat, 220 mg sodium, 46 g protein
*Note: Recipe modified to fit SCP guidelines.
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Post by SkinnyCrockPot on Oct 20, 2011 16:32:21 GMT -5
Pork Carnitas
Originally posted by Selena Noel
1 tsp each salt, pepper, oregano, coriander, red pepper flakes 2 tsp cumin 4 cloves garlic, minced (fresh, jarred or dried) 1/2 onion diced (or some minced dried onion) 1/4 -1/2 cup lime juice 1 lb pork cut into cubes(I use a lean pork roast and do not cut up)
Place meat in crock, cover with spices, garlic, onion and lime juice. Cook on low for 5 hours then shred the meat with forks in the crock and let cook another hour or two until the juices soak back into the meat. We make tacos with it the first night and I freeze the leftovers and make enchiladas later.
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Post by SkinnyCrockPot on Oct 20, 2011 16:31:56 GMT -5
Pork Tenderloin
Originally posted by Sarah Schlemmer Connett
2 cans black beans 1 jar salsa or 1 can diced tomatoes 2.25 lb pork tenderloin roast salt and pepper to taste garlic 1 medium finely chopped onion
Salt and pepper roast to taste, if desired. Insert small pieces of peeled garlic throughout the roast. Brown roast in cooking spray or 1 TBSP of olive oil. Add beans, tomatoes/salsa, pork and onion to crock pot. Cook on low for 8 hours.
SERVINGS: approx 10 CALORIES: 175.7 TOTAL FAT: 4.3g CHOLESTEROL: 24.0 mg SODIUM: 1091 mg TOTAL CARBS: 18.2 g DIETARY FIBER: 4.8 g PROTEIN: 16.8
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Post by SkinnyCrockPot on Oct 20, 2011 16:31:27 GMT -5
Pork & Apples
Originally posted by Janine Krips Giancoli
2 lb boneless pork roast cut into 1 inch thick slices 1/2 cup applesauce 1/3 cup honey* 1 tsp. molasses* 1 Tbsp apple cider vinegar 5-6 apples peeled & cored, roughly chopped (I throw them in throughout the day so the apples have different textures)
Cook on low for about 7 hours.
*Note: Recipe has been modified to fit SCP guidelines.
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