Rival SCV500GF-CN warranty Barbecued Pulled Pork Sandwiches, Sunday Dinner Beef Roast

SCV500GFCN06EFM1.qxd 5/9/06 7:28 PM Page 17

	RECIPES
BARBECUED PULLED PORK SANDWICHES
5 pounds pork roast	2 teaspoons brown sugar
2 tablespoons fresh lemon juice	2 medium onions, chopped
1 21-ounce bottle of your favorite	16 hamburger buns or hard rolls
barbecue sauce

1.Place the pork roast in the slow cooker stoneware. Cover; cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

2.Remove the pork roast from the stoneware, and pull the meat into shredded pieces.

3.Pour out any liquid in the stoneware, and combine pork with the remaining ingredients in the slow cooker.

4.Cook on High for 2 hours.

5.Serve the barbecue pork on hamburger buns or hard rolls.

Serves 16

RECIPES

SUNDAY DINNER BEEF ROAST

5 to 7 pounds rump, pot, or chuck roast		4 cloves garlic, sliced
2 teaspoons freshly ground pepper		2 teaspoons salt
1	/ cup white wine	6 medium potatoes, chopped
	2
4 large carrots, sliced		2 onions chopped
2 teaspoons fresh parsley, minced		2 teaspoons fresh rosemary, leaves only
2 teaspoons fresh thyme, minced

1.Using a small knife, make several slits all over the roast.

2.Insert slices of garlic into these slits.

3.Rub the outside of the roast with salt and pepper.

4.Place in the slow cooker stoneware and add the remaining ingredients.

5.Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours).

6.Remove the roast and let it rest for 15 minutes before slicing.

Serves 18

EASY PORK QUESADILLAS

1-2 bottles of your favorite BBQ sauce

2 ripe avocados, peeled and sliced Sour cream and salsa to garnish

1 6-pound pork butt or pork shoulder, trimmed of fat

1 package (8) burrito wrappers

1 bunch cilantro, stemmed (optional)

1-2 cups shredded Monterey Jack or Cheddar cheese

MUSHROOM BARLEY STEW

2 celery stalks, cut into 1/4 -inch dice 1 yellow onion, cut into 1/4 -inch dice 2 bay leaves

1/2 pound of pearl barley, rinsed and checked over

1 tablespoon fresh thyme

8-10 cups chicken (or mushroom) stock

2 carrots, peeled and cut into 1/4- inch dice 10-ounce package of fresh mushrooms,

such as crimini, rinsed and thinly sliced

1.Place pork in slow cooker stoneware and pour barbecue sauce on top. Turn pork to coat with sauce. Cook on high for 8-10 hours or on low for 10-12 hours.

2.Set oven to 400oF/204oC.

3.Roll burritos with barbecued pork, avocado, and cilantro and place in a 9x13-inch glass baking dish.

4.Top with cheese and place in oven. Cook for 5-10 minutes or until heated through and cheese is melted.

Serves 6-8

1 cup dried mushrooms, porcini

if possible, soaked to cover in warm water to soften, liquid reserved

1.Add all ingredients, starting with 8 cups of stock and including reserved liquid from dried mushrooms (being careful to discard any sediment), to stoneware. Stir to blend.

2.Cook on high for 3-4 hours or on low for 51/2 hours, until barley and vegetables have softened. If more liquid is needed, add more stock (this will require more cooking time after adding).

3.Adjust seasoning and serve with a sprinkling of parsley.

Serves 8-10

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