Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 16

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Beef and Pork
Rosemary Pork and Mushrooms
with Shallots
1 tbs. oil
1 cup shallots, chopped
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices
2 cups mushrooms, sliced
1 tbs. fresh rosemary
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
Heat the oil in a skillet and brown the pork. Remove and drain
excess oil and place the pork in the Crock-Pot
remaining ingredients and stir. Cover and cook on Low for 8 hours
or on High for 4 hours.
Recommended Unit Size: 3 - 6 Quarts
28
3/1/13 9:32 AM Page 28
® Slow Cooker. Add the
Beef and Pork
Carolina Barbecued Pork
2 onions, quartered
2 tbs. brown sugar
1 tbs. paprika
2 tsp. salt
1/2 tsp. pepper
1 4-6 lb. boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp. Worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns
Place the onions in the Crock-Pot
brown sugar, paprika, salt and pepper and rub the mixture over
the roast. In a bowl, combine the vinegar, Worcestershire sauce,
red pepper flakes, sugar, mustard, garlic salt and cayenne pepper.
Mix well. Drizzle 1⁄2 of vinegar mixture over the roast. Cover and
refrigerate the remaining vinegar mixture. Cover; cook on Low for
10 hours or on High for 6 hours. Remove the meat and onions
and drain. Chop or shred the meat and chop the onions. Serve
the meat and onions on buns. Use the remaining vinegar mixture
to drizzle over the sandwiches.
Recommended Unit Size: 6 - 7 Quarts
® Slow Cooker. Combine the
29