Free 50 Top Slow Cooker Recipes - Easy One Pot Recipes For The Whole Family (Easy and Healthy Cookbooks) by Sarah Stevens Page A

can cook at home. And when done right it gives you a combination of crispy skin and tender, juicy meat that you just cannot get any other way.
    Ingredients
     
6 – 7 lbs of port shoulder, with the bone and skin.
1 head of garlic
1 tablespoon of sea salt
1 1/2 teaspoon of oregano
1 teaspoon of dried thyme
1/2 teaspoon of pepper, ground
1 onion
1 carrot
1/2 cup of oloroso or cream sherry
4 cups of chicken broth with the fat skimmed off
1/4 teaspoon of chili flakes
1 1/2 teaspoon of sherry or balsamic vinegar
    Directions
     
Rinse and pat the pork shoulder dry.
Score the skin in a cris cross manner to about 1/8 of an inch so that it gets a diamond shaped pattern.
Crush the garlic, oregano, pepper, thyme and salt so that it forms a coarse paste.
Rub this paste all over the port shoulder.
Set this roast in an oiled roasting pan with the skin side up.
Set the oven to 450 degrees and roast for 40 – 45 min.
Take the tray out of the oven and transfer the pork to a slow cooker.
Scatter the onions, chili flakes and carrots around it.
Pour out half of the sherry and the broth on the pork ensuring that the surface of the roasted pork is thoroughly wetted.
Set the cooker over a low heat and cook for 7 – 8 hrs.
Test with a thermometer at the end of this time and when the temperature at the deepest portion of the meat is over 175 degrees, it is ready to come off the heat.
Before serving, transfer the pork to a carving board and set it in a warm place after covering it.
Pour the remaining sherry and broth into the cooker and bring to a boil.
Scrape the bottom and reduce to half.
Pour it through a wire strainer
Stir in the vinegar and skim off the excess fat.
Now lift the skin off the pork shoulder and cut it into pieces along the earlier grooves.
Slice the meat into strips and arrange them on a plate along with pieces of the skin.
Drizzle the pan juices (to preference) over the plate.
     

 
    Slow Cooked Pork Chops
    Ingredients
     
4 pork loin chops, about 4 oz each
3/4 cup flour.
1/2 teaspoon mustard, ground.
1/2 teaspoon garlic and pepper paste.
1/4 teaspoon salt.
2 tablespoon canola oil.
1 can of chicken broth, about 14 1/2 oz.
    Directions:
     
Mix mustard, flour, salt and the garlic and pepper paste in a bowl.
Add the chops into the bowl and coat them thoroughly with the mixture.
Heat a skillet over a medium flame and coat the bottom well with oil.
Put the flour coated chops on to the skillet and brown them well on both sides.
Transfer the browned chops into a slow cooker.
Mix the rest of the flour and the chicken broth in another bowl and whisk till it is a smooth paste.
Pour this over the chops.
Cover the cooker and cook on low for 4 hours till the meat is almost falling off the bone.
When serving, place the chops in a serving plate and whisk the remaining juices before pouring them over the chops.
     

 
    Hot Chalupa Dinner Bowl
    Ingredients
     
8 taco shells.
1 head of iceberg lettuce, small.
8 oz of green chilies.
3 1/2 lb of single piece loin roast without bone.
2 cloves of garlic
2 tsp of salt.
1 tsp of oregano.
1 tsp of ground cumin.
32oz chicken broth
1 tbsp of chili powder.
1 can of diced tomatoes with lime juice, cilantro and chilies
1 lb of dried pinto beans
    Directions
     
Place the beans, roast, chilies, garlic, cumin, oregano chili powder and the salt in a slow cooker and add the chicken broth over the lot so that it covers it.
Cover the slow cooker and set to high for 1 hr and then reduce to low and cook for 9 hrs.
Remove the bones and the fat from the roast and add the tomatoes and the green chilies to it.
Without covering the cooker, cook it on high for an hour, till the broth is slightly thickened.
Warm the taco shells and place the lettuce inside.
Spoon out the roast and bean mixture into each shell.
Add cheese, diced jalapeno, sliced tomatoes, avocados or even sour cream to the top of the filling to taste.

 
    Slow Cooked Pork Carnitas
    Ingredients
     
3 lbs of pork shoulder, boneless.
2 tsp of salt.
1 tsp of