Crockpot Pineapple Pork Roast

Pineapple Pork Roast
Ingredients

3 pound Pork Roast
1 15 oz can of crushed pineapple with juice
¼ C packed brown sugar
¼ C soy sauce - (I used light to reduce the sodium)
2 – 3 cloves of minced garlic
¼ - ½ tsp salt
¼ - ½ tsp of coarsely ground black pepper
1 tsp of dried rosemary (optional)
2 Tablespoons Cornstarch dissolved in ¼ C of cold water (to thicken sauce after cooking)

Preparations

Prepare the sauce by mixing all the ingredients except the pork roast and cornstarch in a bowl. 
Place the roast in the crock pot and pour the sauce on top. Cook on high 5-6 hours or low for 7-8.
Remove the roast from the crock pot when done, set aside and keep warm. 

Prepare the cornstarch and whisk into the sauce in the crock pot to thicken.
Add the roast back into the crock pot and let cook an additional 15 minutes more.

Chicken Lickin' Good Pork Chops

6 to 8 lean 1 inch thick pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken with rice soup

Mix flour, salt, dry mustard and garlic powder. Coat pork chops. Brown chops in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6 to 8 hours. (High 3 1/2 hours). Serve over rice or noodles.

Kalua Pig in the Slow Cooker

1 (6 pound) Pork Butt Roast

1 1/2 Tbs. Fine Ground Sea Salt (Hawaiian Sea Salt if you have it)

1 Tbs. Liquid Smoke Flavoring

Pierce meat all over with a carving fork. Rub salt, then liquid smoke over meat. Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. Cover and cook on low for 20 hours or high for 10 hours. Remove meat from slow cooker and shred, adding drippings as needed to moisten.

Serve over rice, or as a sandwich filling.

(luv5kdz originally shared this recipe on the MB)

The original recipe calls for Hawaiian Sea Salt, which is a little difficult to find.

You can see if there is a retailer in your area at:

Hawaii Kai

Creamy Italian Chicken (crock pot)

4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can mushroom stems & pieces
Hot cooked pasta, rice or potatoes

Place the chicken in a slow cooker. Combine salad dressing mix and water and pour over chicken. Cover on cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until well blended. Sitr in mushrooms. Pour over chicken. Cook one hour longer or until chicken juices run clear. Serve over pasta, rice or potatoes.

4 servings

*My chicken is always done after 3 hours. I shred it into bite-size pieces before adding the sauce & then stir well before serving.

Shredded Sweet Pork

• 1 4-6 lb. pork roast
• 1 Cup salsa
• 3/4 Cup brown sugar
  

Cook in slow cooker about 8 hours or till done. Pull apart with forks.

Southern BBQ Crockpot Chicken

Southern BBQ Crockpot Chicken

INGREDIENTS:

4-6 large boneless, skinless chicken breasts
3 cups tomato ketchup (I use 1 28-oz bottle and then add a little water to get all the ketchup)
1/3 C brown sugar
2 tablespoon Worcestershire sauce
2 tablespoon soy sauce
2 tablespoon cider vinegar
2 teaspoon ground red hot pepper flakes, or to taste (I do MORE)
1 teaspoon garlic powder (or fresh garlic if you have it)

PREPARATION:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, covering with sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.