Slow-Cooked Pulled Pork Sandwiches

Makes 12 sandwiches

Prep time: 15 minutes

Cook time: 8 to 10 hours

Ingredients:

1 tbs vegetable oil

1 (3.5- to 4-pound) boneless pork shoulder roat, netted or tied

1 can (10.5 oz) condensed French onion soup

1 cup ketchup

1/4 cup cider vinegar

3 tbs packed brown sugar

12 round sandwich rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it's well browned on all sides.

2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.

3. Cover and cook on LOW for 8 to 10 hours* or until the meat is fork-tender.

4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.

5. Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

Steamed Pork Buns

by "Recipes to Share - Slow Cooker"

Makes 8 servings.

Ingredients:

1/2 container (18 oz) refrigerated shredded cooked pork in barbecue sauce*

1 tbs Asian garlic chili sauce

1 package (about 16 oz) refrigerated biscuit dough (8 large biscuits)

Dipping sauce

Sliced green onions (optional)

*Look for pork in plain, not smoky, barbecue sauce. Substitute chicken in barbecue sauce, if desired.

Directions:

1. Combine pork and chili sauce in medium bowl. Split biscuits in half. Roll or stretch each biscuit into 4-inch circle. Spoon 1 tbs pork onto center of each biscuit. Gather edges around filling and press to seal.

2. Generously butter 2-quart baking dish that fits inside 5- or 6- quart slow cooker. Arrange filled biscuits in single layer, overlapping slightly if necessary. Cover dish with buttered foil, buttered side down.

3. Place small rack in slow cooker. Add 1 inch hot water (water should not come to top of rack). Place baking dish on rack. Cover; cook on HIGH 2 hours.

4. Meanwhile, prepare Dipping Sauce. Garnish pork buns with green onions. Serve with Dipping Sauce.

Dipping Sauce: Stir together 2 tbs rice vinegar, 2 tbs soy sauce, 4 tsp sugar, and 1 tsp toasted sesame oil in small bowl until sugar dissolves. Sprinkle with 1 tbs minced green onion (green part only) just before serving.

Chorizo and Potato Casserole

Prep time: 20 minutes

Cook time: 45 minutes

Serves 12

INGREDIENTS:

6 large potatoes, peeled and sliced

3 cups heavy cream

1 tbs olive oil

1 lb. chorizo sausage, casings removed, sliced

2 large onions, sliced

3 red banana peppers, seeded and cut into 1-inch strips

2 (10-oz) pkgs frozen corn, thawed

2 tbs chopped fresh cilantro

8 oz. Swiss cheese, grated

DIRECTIONS:

1. Preheat oven to 350F. Combine potatoes, heavy cream and black pepper to taste in a large pot. Cook over medium heat 20 minutes, stirring constantly.

2. Meanwhile, heat oil in a large pan over medium heat. Add chorizo and cook 4 minutes. Remove chorizo; set aside. Add onions to pan; cook 10 minutes. Remove with slotted spoon; set aside. Add banana peppers to pan; cook 5 minutes.

3. Layer one-third of potatoes in 13 x 9-inch glass baking dish. Add half the chorizo, half the onion, half the peppers, half the corn and 1 tablespoon of the cilantro. Sprinkle with one-quarter of the cheese. Repeat layer. Top with potatoes and cheese. Bake 45 minutes or until cheese melts and is golden brown.

Per serving:

548 cal

37g fat

39g carbs

16g protein

Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein

Pork Chops with Sauteed Apples and Onions

Prep time: 10 minutes
Cook time: 21 minutes
Serves 4

INGREDIENTS:
3 tbs butter or margarine
2 large apples, peeled, cored and sliced 1/2 inch thick
1 large onion, halved and sliced 1/2 inch thick
3 tbs chopped crystalized ginger (optional)
3 tbs brown sugar
2 tbs cider vinegar
4 boneless pork chops, 3/4 to 1 inch thick (1 1/2 - 2 lbs)
2 tbs vegetable or olive oil

DIRECTIONS:
- In large skillet, melt butter over medium heat. Add apples, onion, ginger, if desired, brown sugar and vinegar to skillet; toss to coat. Cook and stir over medium heat about 10 minutes or until apples and onions are glazed and tender, stirring occasionally.
- Meanwhile, lightly salt and pepper pork chops, if desired. Heat oil in separate skillet over medium-high heat. Add pork chops; cook over medium heat 3-4 minutes per side to brown. Remove from heat.
- Push apple mixture to sides of large skillet. Add pork chops. Cover and cook over medium heat 5-7 minutes until chops are no longer pink and juices run clear (170 degrees).

*717 calories per serving

Fennel-Roasted Pork Loin

Prep time: 25 minutes
Cook time: 1 hour, 15 minutes
Serves 8

INGREDIENTS:
1 (3-lb) pork center-cut top loin roast, trimmed and tied
1/4 cup Dijon musturd
2 cloves garlic, minced
2 tbs. chopped fresh thyme
4 small potatoes, quartered
2 small fennel bulbs, cut into quarters
1 1/2 cups chopped carrots
1 1/2 cups chopped onion
1 cup chopped celery
5 tbs. extra-virgin olive oil, divided
2 cups beef broth

DIRECTIONS:
- Coat pork with mustard and season with garlic, thyme, and salt and pepper to taste. Let stand 30 minutes.
- Preheat oven to 425 degrees. Combine potatoes, fennel, carrots, onion and celery in lightly greased large roasting pan. Toss with 3 tablespoons of the oil and season with salt and pepper to taste. Roast 20 minutes or until tender.
- Meanwhile, heat remaining oil in large ovenproof pan. Add pork and cook 5 minutes per side or until browned. Add broth; transfer pan to oven. Roast 30-45 minutes or until instant-read thermometer registers 155 degrees. Remove from oven and let stand 10 minutes or until meat thermometer reaches 160 degrees. Slice pork and serve with roasted vegetables.

*470 calories per serving

Slow-Cooked Spiced Pork Chops

1 (16-oz) jar fruit salsa (peach, mango, or pineapple)

2 tbs brown sugar

2 tsp seafood/meat seasoning

6 (6-8 oz) boneless pork loin chops, cut 1-inch thick

2 tbs olive oil

1 c thinly sliced onion

1/2 c orange juice

- In 4-quart cooker, combine salsa, brown sugar, and seafood/meat seasoning. Trim fat from pork. Brown pork in oil in large skillet; transfer to slow cooker. Add onion to skillet; cook until softened. Add orange juice, stirring up browned bits; pour over pork.

- Cover and cook on LOW 6-8 hours or until pork is tender. Spoon cooking sauce over pork chops, and serve.

Serves 6 portions.

Pork Chops in Nopales Sauce

2 tbs canola oil

4 (8-oz) bone-in pork chops

1/3 c beef broth or water

2 c salsa verde with jalapenos and tomatillos

1 tsp dried oregano

2 garlic cloves, minced

2 c nopalitos, rinsed and drained

- Heat oil in large skillet over high heat. Season pork chops with salt and pepper to taste. Add chops to skillet; cook, turning several times to brown evenly.

- Add broth, salsa verde, oregano and garlic. Stir to coat; cover and cook over medium-low heat 30 minutes.

- Add nopalitos; cook 10 minutes until pork is cooked through and tender.

Serves 4 potions