SHREDDED PORK SANDWICHES
2 large Vidalia onions, sliced
3 ½ lb. fresh pork butt or loin ½ tsp salt
¼ tsp. coarse black pepper
1 cup bottled barbecue sauce
1 cup beef broth
¼cup honey
¼cup fresh lime juice
¼cup spicy brown mustard
2 tbsp. tomato paste Hamburger buns Cole slaw
Place onions in bottom of the Black & Decker® Slow Cooker stoneware liner. Then season pork with salt and pepper and place on top of onions, fat side up.
In large measuring cup or bowl, combine remaining ingredients; stir to blend. Pour over pork. Cover and cook on HIGH for 5 hours or until pork shreds easily when touched with a fork.
Place pork on cutting board and allow to rest 5 minutes. Using 2 forks, shred pork. Return to Slow Cooker.
Serve warm on buns topped with coleslaw. Makes about 12 servings.
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PORK ROAST WITH DRIED FRUITS
4 lb. bone in pork loin roast
1 tbsp. olive oil
1 tsp. salt
½ tsp. seasoned pepper
1 can (20 oz.) pineapple chunks
1 cup dried apricots
1 cup pitted prunes
1 cup apricot nectar ½ cup water
2 tbsp. brown sugar
2 tbsp tomato paste
2 large cloves garlic, chopped
1 tsp. herbs de Provence
In a skillet, brown pork on all sides in olive oil. Season with salt and pepper. Place pork in the Black & Decker® Slow Cooker stoneware liner, fat side up.
In large measuring cup or bowl, combine remaining ingredients; stir to blend. Pour over pork. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, until pork is tender.
Makes about 12 servings.
BEEF SHORT RIBS
3 lbs. bone in beef short ribs
2 tsp. salt
½tsp. coarsely ground black pepper 2 tbsp. olive oil
2 cups carrots, cut in
2 cups thickly sliced celery
1 cup coarsely chopped onion
2 large cloves garlic, chopped
1 can (14 ½ oz.) diced tomatoes ¼ cup balsamic vinegar
2 tbsp. tomato paste
1 ½ cup chopped carrots
1 tsp. herbs de Provence
1 bay leaf
Season short ribs with salt and pepper. In a skillet, brown ribs over medium heat until golden on all sides, about 3 minutes each side. Transfer to
the Black & Decker® Slow Cooker stoneware liner. Top with vegetables. Combine remaining ingredients and pour over meat and vegetables.
Cover and cook on HIGH for 5 to 6 hours or on LOW setting for 6 to 8 hours, until beef is tender. Remove bay leaf before serving.
Makes about 6 to 8 servings.
ENGLISH
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