Carolina Barbequed Pork; Chicken In A Pot; Chicken With 40 Cloves Of Garlic - Rival Crock-Pot 3745 Owner's Manual

CAROLINA BARBEQUED PORK

2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
⁄ teaspoon ground black pepper
1
2
1 (4 to 6 pound) boneless pork butt
or shoulder roast
Hamburger buns
Coleslaw, optional
Place onions in stoneware. Combine brown sugar, paprika, salt and pepper; rub over
roast. Place roast over onion.
Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt
and cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast;
cover and refrigerate remaining vinegar mixture.
Cover stoneware and cook on LOW 8 to 10 hours (HIGH 4 to 6 hours). Drizzle
about one third reserved vinegar mixture over roast during last half hour of cooking.
Remove meat and onions, drain. Chop or shred meat and chop onions. Serve meat
and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar
mixture to drizzle over sandwiches.

CHICKEN IN A POT

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1-inch pieces
1 whole broiler/fryer chicken, 3 to 4-lb.
Put carrots, onion and celery in bottom of stoneware. Place whole chicken on top of
vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over
top. Cover and cook on LOW 8 to 10 hours (HIGH: 3
water). Remove chicken and vegetables with spatula.

CHICKEN WITH 40 CLOVES OF GARLIC

2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs Italian parsley
Toasted French bread slices
Place 1 sprig thyme, rosemary, sage and Italian parsley in chicken cavity. Place celery
in stoneware. Put chicken on top of celery. Add garlic, unpeeled around chicken.
Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on
LOW 8 to 10 hours (HIGH: 3
To serve, place chicken, garlic and celery on serving platter. Squeeze roasted garlic
out of skins onto toasted French bread slices then spread with a knife.
4 teaspoons Worcestershire sauce
1 1 ⁄
1 ⁄
1
⁄ teaspoon dry mustard
1
2
⁄ teaspoon garlic salt
1
2
⁄ teaspoon cayenne
1
4
3 ⁄ cup cider vinegar
4
1 teaspoon salt
1 ⁄ teaspoon ground black pepper
2
1 ⁄ cup water, chicken broth or white wine
2
1 ⁄ teaspoon dried basil
2
1 (4-lb.) whole broiler/fryer chicken
2 stalks celery, cut into 3-inch pieces
40 cloves garlic, unpeeled
⁄ teaspoon ground black pepper
1
2
1 ⁄ to 5 hours).
2
-11-
teaspoons crushed red pepper flakes
2
teaspoons sugar
2
⁄ to 5 hours, using 1 cup
1
2