Who has any good slow cooker /crockpot recipes to share?
 

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I cook beef brisket in my slow cooker. I salt and pepper and brown it first, then put in slow cooker with sliced onion and one small can of tomato juice. Cook on high for about five hours until fork tender. I

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BBQ Pork (For those who can't take smoke)
 

I truly love BBQ, but as I've gotten older, I simply cannot tolerate smoke whether natural or liquid smoke. Of course anything you buy has smoke. So here is what I've come up with.

Take a large fresh pork shoulder.

Rinse and then pat dry.

Cover and rub in the following: (from the famous Oklahoma Joe's in KC)

• 2 tablespoons granulated sugar
• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon white pepper
• 1 teaspoon ground black pepper

Put the shoulder in the cooker, fat side up. I also have a large oval cooker with an insert. If this is truly a large shoulder, it will be a tight fit, but as long as you can get it in, it will be fine. Add nothing to it.

On mine it cooks about 15 hours on low. I start it around 4 or 5 pm. Since mine only does 12 hours on low, I reset it before I go to bed. You get up around 7 or 8am and it's done. Turn the heat off and let it sit in the liquid for 30-60 minutes. Take it out and I like to sit it on a jelly roll pan to catch the juice. Let it cool further to be able to handle it. Carefully separate everything. My family hates fat, so I am very careful. Chop it coarsely and put in a large bowl. I put in 3-4 ladles of the juices, just until moist then mix in my favorite BBQ sauce. It freezes great in a quart zip lock. This will make about 3 of those full. (Although we eat it so fast there is little reason to freeze it.) Hope you like it.

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My favorite crock pot recipe came from a cooking forum friend many, many years ago.

It must be noted if you are on a salt restricted diet this is NOT for you....

Italian Beef Pot Roast

3# Beef Chuck Roast
1 pkg. Brown Gravy Mix (dry envelope)
1 pkg. Ranch Salad Dressing Mix (dry envelope)
1 pkg. Italian Salad Dressing Mix (dry envelope)
1/2 c. Water

Put beef roast into crock pot (I use the Reynolds Crock Pot Liners for ease of cleanup)...no need to sear or brown first. Pour 1/2 c. water around roast. Mix all dry mix ingredients together and sprinkle over the top of the roast. It will look like a lot but just sprinkle all on.

Add lid and cook on high for 1 hour and then on low for 8 - 10 hours. It is important to not raise the lid as the condensation drips on the dry mix and "melts" it into the meat giving the meat a browned & seared look and taste.

Leftover roast gets shredded (excess fat removed) and the juices poured over. Reheat. Spoon on to toasted "sub" rolls & top with mozzarella cheese, browned slightly under the broiler, for Italian Beef Sandwiches. The shredded beef with the juices freezes well so it's an easy "pull out" meal.

On edit: It is not necessary to purchase "brand name" dry mixes. The first time I made the recipe I used Hidden Valley dry Ranch Dressing and Seven Seas dry Italian Dressing mix - ever since then I've purchased the less expensive store brand variety and the recipe works just as well.

Beth, that sounds really interesting. Being in Kansas there aren't a lot of Italian beef sandwich places, but I see it on Food TV and it looks really good. But I'm wondering with 3 packets of stuff on it, isn't it awfully strong?

Went to the market place at Brownwood for the first time on Saturday. Found so many truly wonderful things that I had to hold myself back so as to not to buy too much and waste them.

Brought home fresh green beans. I am an Ohio girl so I love the country style of cooking them low and slow.

I snapped them and put them in a slow cooker with a couple of tablespoons of cut up bacon that I had fried, (with the drippings) and two chicken boullian cubes, two cups of water, salt and pepper and two cut up potatoes and half a large onion cut up. Cooked them on high for an hour and then on low for a couple of hours.

WONDERFUL!

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Kelly's Slow Cooker Ribs

4 lbs baby back ribs
1 small onion sliced
1 cup Coke™ (NOT Diet)
2 cloves garlic, chopped
1 bottle barbeque sauce (any flavor)


Cut ribs into serving sections. Salt and pepper them. Place ribs under broiler for about 15 minutes. Then put ribs in crock pot. Top with everything else.

Turn the crock pot on low and cook for 10 to 12 hours.
The Coke seems to melt a lot of the fat.

Serves 6 :icon_hungry:

Actually, the recipe doesn't come off as too strongly flavored (IMO) and the long slow cooking produces plenty of liquid so I've never had to add more than the 1/2 c. of water. As stated, it's important to not raise the lid so all the moisture is retained in the slow cooker. I have substituted wine or stock to see if there was a difference and I could not detect any flavor difference so I continue to add the water.

When I reheat the shredded beef for sandwiches I usually let it simmer for a while to allow the juices to reduce a bit for a thicker "sauce" (so it doesn't soak into the toasted buns too much).

I went with a friend on Saturday as well - it was FABULOUS !!

I certainly hope they continue to invite the vendors to return - the selection of fresh vegetables and (OMG) fresh baked breads & baked goods....absolutely wonderful to find such variety. I have never seen bulk pasta sold at a market before - and the many different shapes and flavors was amazing.

I ended up purchasing a lovely green tomato and one ear of sweet and tender fresh Florida sweet corn for an amazing lunch. I may be from Ohio but fried green tomatoes are one of my all time favorites!

Mary Ann - this recipe works equally well with a pork shoulder roast - love making shredded pork sandwiches from this!

Shredded Pork
 

Kalua Pig in a Slow Cooker


Rated:
Submitted By: KIKUKAT
Photo By: Allrecipes
Prep Time: 10 Minutes
Cook Time: 20 Hours
Ready In: 20 Hours 10 Minutes
Servings: 12
"Slow-cooker pork butt roast with delicious smoky taste."

INGREDIENTS:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

DIRECTIONS:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

"Chicken 'n Biscuits
 

2 cans Cr of Chicken soup
1 can chicken broth
1/4 C white wine
1 onion, minced
4-6 boneless chicken breasts
1 can Pillsbury biscuits

Poor stuff on chicken, cook on high for 3 hrs. Add biscuits (cut in quarters) to the broth and cook an additional two hrs.