Posts Tagged ‘slow cooker’

Slow Cooker Brown Sugar and Cinnamon Pork Loin

Slow Cooker Brown Sugar Pork Loin

 

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This week, I decided to go easy on the grocery bill and use up some of the meat in our freezer.  I found a 2 pound pork loin (not a tenderloin, like I am used to making), so I wanted to use ingredients I had on hand to fix it up.  The result was a tasty, if a little dry, pork loin that Mister Spice and I ate on for a few days.

Recipe Ingredients:

  • 2 lb pork loin (a well-marbled one may turn out a little more moist than my lean one did!)
  • 1 and 1/4 cups brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1.5 tsp cinnamon
  • salt and pepper, to taste

Recipe Instructions:

Sprinkle pork loin with salt and pepper, then prick all over with a fork.  In a bowl, mix garlic, brown sugar, vinegar, mustard, and cinnamon, then rub all over pork loin.  Place in slow cooker on low for 7-8 hours.  Serve sliced or shredded; sprinkle with a little bit of cinnamon if desired.

Slow Cooker Brown Sugar Pork Loin

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Mister Spice and I give this 3 out of 5 stars…it got a 5 for taste but it was a little dry.  I don’t know if it’s because it was so lean, or if pork loins in general just don’t cook up and turn out as juicy as a tenderloin.

Slow Cooker Brown Sugar and Cinnamon Pork Loin
Author: Sister Spice
Ingredients
  • *2 lb pork loin
  • *1 and 1/4 cups brown sugar
  • *3 cloves garlic, minced
  • *1 tbsp balsamic vinegar
  • *1 tbsp Dijon mustard
  • *1.5 tsp cinnamon
  • *salt and pepper, to taste
Instructions
  1. Sprinkle pork loin with salt and pepper, then prick all over with a fork.
  2. In a bowl, mix together brown sugar, garlic, vinegar, mustard, and cinnamon, and rub all over pork loin.
  3. Place in slow cooker on low for 7-8 hours.
  4. Serve sliced or shredded with an extra sprinkle of cinnamon.

 

 

Crock Pot BBQ Beer Chicken

bbq beer chicken

Last week, I worked close to 12-hour days Monday-Thursday, so cooking was the last thing I wanted to do when I got home!  I needed some new Crock Pot recipes to try, and this recipe from Jessica over at How Sweet it Is blog looked so delicious, I couldn’t wait to try it! How nice to throw a bunch of stuff into the Crock Pot and walk through the door after work to a meal ready to eat!

Recipe Ingredients

  • 6 chicken breasts
  • 8-12 oz of beer
  • 32 oz of Barbecue sauce
  • 1 tbsp Paprika
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt

bbq beer chicken

Place chicken breasts in slow cooker…

bbq beer chicken

…then mix together remaining ingredients and poor the mixture over chicken.

bbq beer chicken

Cover and cook for 8 hours on low, and when it is finished, it shall look like this:

bbq beer chicken

You could certainly eat the chicken breasts whole, but I shredded most of it up and put it on a bun for a nice sandwich.

bbq beer chicken bbq beer chicken

Mister Spice and I ate this up for two nights.  It was moist and tasty, and earns 4 out of 5 herbs.

bbq beer chicken

Pinit
Crock Pot BBQ Beer Chicken
Author: Mrs. Herb
Ingredients
  • 6 chicken breasts
  • 8-12 oz of beer
  • 32 oz of Barbecue sauce
  • 1 tbsp Paprika
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
Instructions
  1. Place chicken breasts in slow cooker.
  2. Mix together the rest of the ingredients and pour mixture over chicken.
  3. Cover and cook on low for 8 hours.

Balsamic Pulled Pork Sammy

Balsamic Pulled Pork

Pinit

I love barbeque.  Do you love barbeque?  I’ve never met a pulled pork bbq sammy I didn’t like.  In my freezer, I had a 2.5 lb pork shoulder to use up, so I thawed it out and decided to throw it in my Crock Pot before I left for work.

Instead of a typical barbeque sauce, I opted for something similar to the Brown Sugar and Balsamic Glazed Pork Tenderloin I made last fall.  I loved the sweet, tangy flavor of that tenderloin, so I wanted to see how it would work in the Crock Pot.  However, I will say that I think this would have been much better with a regular chuck roast, so that is what I will include in the recipe ingredients.

Recipe Ingredients

  • 2-3 lb chuck roast
  • 1/2 cup beef broth
  • 2 tbsp minced garlic
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire
  • 1 tbsp Honey
  • NOT PICTURED:  Buns  🙂

Balsamic Pulled Pork

Place roast in slow cooker, then combine all ingredients in a mixing bowl.

Balsamic Pulled Pork

Cover roast with sauce, then cover.  Cook on low for 6-8 hours.

Balsamic Pulled Pork

Balsamic Pulled Pork

After a long day’s work, I arrived home to a deliciously sweet aroma.  However, the pork that I shredded was pretty dry, and the sauce didn’t really seem to do its magic.  However, I tasted a bite and it was decently flavorful from the sauce.  I decided to add some barbeque sauce from a bottle we had in the refrigerator just to give it a little more flavor and moisture.

Balsamic Pulled Pork

Balsamic Pulled Pork

Balsamic Pulled Pork

This recipe only earns 3/5 herbs for convenience and taste, but I honestly think if this were done with a chuck roast it would be a lot more moist.  I still enjoyed it alongside a spinach salad, and I even ate the leftovers for lunch the next day.  Any tips for cooking pork shoulders or pork roasts in the slow cooker and keeping them moist?

Balsamic Pulled Pork

Pinit

Slow Cooker Pot Roast

Pot Roast

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Thank goodness for family and slow cookers. School started back up on January 2nd, and I am already exhausted! Fixing dinner is the last thing I want to do when I get home after dark. A few weeks ago, my sweet mother-in-law took advantage of a huge grocery store sale and pretty much stocked my refrigerator and freezer with meats and other goodies. Therefore, in the middle of the week, I chose a nice three pound chuck roast, threw it in the crock pot, covered it with a nice mixture of flavorful dressings.  I’m telling you:  it doesn’t get any easier than this.

Recipe Ingredients

  • 3-4 lb chuck, rump, or shoulder roast
  • 1/2 cup water
  • 1 pkg Italian dressing mix
  • 1 pkg Ranch dressing mix
  • 1 pkg brown gravy mix

ingredients

Recipe Instructions

Pour water into slow cooker then place roast inside.  Mix together dressings and gravy and sprinkle liberally on top of roast.

pot roast

Cover, and cook on low for 7-9 hours.

crock pot

I set mine for 8:30, and when I got home, not only did a wonderfully delicious aroma greet me, but I had a nice brown roast ready to eat:

pot roast

I’ve never used a gravy mix on a roast before, so instead of having the roast sit in watery liquid, instead it was in a nice, thick, gravy.  It was tender and tasty.

Pot Roast

I served it with some fresh green beans, Texas Toast, and red potatoes.

pot roast

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Mister Spice and I give this 4/5 herbs!  I prefer my regular Pot Roast, but the ease of this one, combined with the nice gravy, made it worth fixing.

Pot Roast

 

Pinit

Pot roast: one of my ultimate comfort foods.  I believe there are probably a million pot roast recipes out there, and for this particular recipe, I combined some of my favorites to create a tender, flavorful roast.  I like to cook roasts in my slow cooker, but on this particular night, I was cooking for my family and didn’t have the 7-8 hours that I prefer to have when cooking a roast, so I used my dutch oven instead.

 

Recipe Ingredients

  • 4-5 lb chuck roast (if feeding about 8); you could get by with a 3-4 lb roast for feeding 4-6
  • 2 onions
  • minced garlic (enough to cover roast)
  • 32 oz beef broth
  • 1 stick butter
  • 2 tbsp rosemary
  • Kosher salt and ground black pepper

Recipe Instructions

Pre-heat oven to 275.  Melt butter in dutch oven.

Meanwhile, lather the chuck roast with kosher salt, pepper, and minced garlic.

Don’t be shy here, and don’t worry about making a mess.  Well, you can worry if you want to, but I don’t.

Next, brown roast in the hot butter by cooking it about 4-5 minutes on each side.

Then, quarter both onions and toss ’em in the pot.

Add the broth and rosemary.

Cover dutch oven and place it in the oven for about 4 and a half hours.  If it isn’t fork tender or meets any resistance, it needs to cook for about another 30 minutes.  You could also throw all of this into the slow cooker on low for 7-8 hours.

When you remove the lid, it may be messy-looking, but trust me, it’s oh so delicious!

I give this recipe 5 out of 5 herbs for sure!

 

 

 

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Pinit

As a teacher and volleyball coach, I work 16-hour days on game days.  On practice days, it’s about a 12-hour day, so the last thing I feel like doing when I come home is cook a meal for Mr. Spice and me.  Thank the Lord above, then, for slow cookers, especially slow cookers that can be programmed to cook for a certain amount of time before automatically switching to the “Warm” setting.  This delicious pork tenderloin cooked in its own juices all day long in the slow cooker, and all I had to do when I got home was whip up the yummiest glaze on the face of the planet to drizzle over the fork-tender pork!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin

Adapted from “Christina” from C&C Marriage Factory

Recipe Ingredients

For the tenderloin:

  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water

(please note that the cat is optional)

For brown sugar and balsamic glaze:

  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce

 Recipe Directions:

Sprinkle salt as evenly as possible over tenderloin.

Sorry the pictures are so dark; it’s due to the fact that they were taken long before the sun rose because I have to leave for work at a ridiculously early hour 🙂

Also, don’t let the glittery purple nail polish fool you.  I am, in fact, not in junior high.

 

Next, rub pepper and garlic all over tenderloin.

Pour water into bottom of slow cooker.  I highly recommend the amazing liner to help with clean-up later! Place tenderloin in slow cooker for 6-8 hours on low, during which time, magic happens, producing THIS!

Just look at that beautiful pork tenderloin!

About an hour before you’re ready to eat, prepare the glaze.

Mix the brown sugar and cornstarch in small mixing bowl.   Pour water and vinegar into small saucepan.

Heat saucepan ver low-medium heat, adding brown sugar/cornstarch mixture, as well as soy sauce.

Stir frequently until sauce begins to thicken (about 10 minutes).

Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.

Place lid back on slow cooker and allow tenderloin to stay warm until you’re ready to eat. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin. This tenderloin was so juicy, moist, and tender, I simply shredded it with a fork.

I served this with green beans and mashed sweet potatoes.

Pinit

I definitely give this sweet and savory pork tenderloin 5 out of 5 herbs.  HEAVENLY!

Slow-Cooker Brown Sugar and Balsamic Glazed Pork Tenderloin
Author: Mrs. Herb
Ingredients
  • 1 (2lb) boneless pork tenderloin, well-marbled
  • 2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water
  • For brown sugar and balsamic glaze:
  • 1/2 cup packed brown sugar
  • 1 tbsp corn starch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • 2 tbsp soy sauce
Instructions
  1. Sprinkle salt as evenly as possible over tenderloin.
  2. Next, rub pepper and garlic all over tenderloin.
  3. Pour water into bottom of slow cooker.
  4. Place tenderloin in slow cooker for 6-8 hours on low.
  5. About an hour before you’re ready to eat, prepare the glaze.
  6. Mix the brown sugar and cornstarch in small mixing bowl.
  7. Pour water and vinegar into small saucepan and heat over low-medium heat.
  8. Add the brown sugar/cornstarch mixture and soy sauce to the saucepan.
  9. Stir frequently until sauce begins to thicken (about 10 minutes).
  10. Brush tenderloin with a generous amount of glaze and save remaining glaze to drizzle over tenderloin before eating.
  11. Place lid back on slow cooker and allow tenderloin to stay warm until you’re ready to eat.
  12. Then, remove from slow cooker and slice or shred on a plate, pouring remaining glaze over tenderloin.

 

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