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 Posted: Mon Jan 13, 2014 12:10 am
BBQ pull pork
Cook Time: 8 hours on LOW or 4 hours on HIGH
INGREDIENTS
3 pounds boneless pork shoulder roast, well trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
DIRECTIONS
1. Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
3. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Tip
Slow Cooker Tip: For best results, do not remove cover during cooking. 10 servings
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Posted: Mon Sep 08, 2014 6:30 pm
Slow Cooker Lasagna
gaia_spoons 1lb ground beef or italian sausage
gaia_spoons 6 uncooked lasagna noodles
gaia_spoons 2 cups Ricotta (or cottage cheese is cool, too)
gaia_spoons 1 egg
gaia_spoons 2 tsp minced garlic
gaia_spoons 1 jar marinara sauce
gaia_spoons 1/2 cup shredded parmesan
gaia_spoons 16oz shredded mozzarella
gaia_spoons 1 tsp oregano
gaia_spoons 1 onion, chopped
gaia_spoons 1 1/2 tsp salt
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.
gaia_star I make this for my family at least once a month and they love it.
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Posted: Thu Nov 20, 2014 7:28 pm
Just discovered a wonderful trick, especially if oven space is at a premium for Thanksgiving!
Crock Pot Baked Potatoes
Up to 4 pounds of yellow Idaho potatoes, depending on how many will fit in your cooker
olive oil
kosher salt
Wash potatoes. Check to see how many will fit in your crock pot while still being able to leave the lid on securely. Potatoes may be cut in half for smaller servings if desired. Smear olive oil all over the skin of each potato. (Bonus: this leaves your hands super-soft!) Sprinkle potatoes liberally with kosher salt, then wrap individually in foil. Cook on low for at least six hours. Leaving them in longer doesn't hurt them. Serve hot right out of the crockpot.
I sent these with my husband to his work potluck today, along with tubs of butter and sour cream. They were a huge hit!
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