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Recipes
Slow Cooked Pulled Pork Sandwiches
Makes: 10 - 14 servings
•
1 (5 – 7 lb.) pork butt (or pork shoulder)
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2 onions, chopped
•
2 teaspoons Kosher salt, plus additional for
seasoning
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1/2 teaspoon freshly ground black pepper,
or more to taste
•
2 teaspoons red pepper flakes, or more
to taste
•
2 cups low-sodium beef broth or water
1.
Trim excess fat from pork.
2. Add onions to the stoneware liner. Place pork on top, sprinkle with salt and pepper, to taste.
Add broth, cover and cook on LOW for 8 hours or until meat falls apart.
3. Remove pork from Slow Cooker. Trim all fat and muscle tissue. Using 2 forks, or your fingers,
shred (pull) pork.
4. Using a large spoon or ladle, skim the fat from the cooking liquid. Add remaining ingredients to
the stoneware liner and mix well.
5. Return pulled pork to Slow Cooker and season with salt and pepper to taste. Continue to cook
on LOW for 1 hour.
6. Pile pulled pork onto toasted sesame buns and top with fresh slaw.
Ginger Glazed Ham
Try this new and simple twist on your next holiday ham.
•
1 (4 - 7 lb.) bone-in smoked ham shank
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4 quarts dry ginger ale*
1.
In a bowl, mix orange marmalade, ginger, mustard, brown sugar and cloves into a thick glaze.
2. Place the ham flat-side-down into the stoneware liner.
*Add enough ginger ale to cover the meat.
NOTE: It may be necessary to trim the ham to fit into Slow Cooker.
3. Cook in covered Slow Cooker for 3-1/2 – 4 hours; test to make sure ham is tender. When ham is
fully cooked, gently lift it out of the Slow Cooker.
4. Carefully cut away the skin, leaving a thin layer of fat. Brush a generous coat of glaze onto the
ham and place on a foil-lined baking tray. Place ham under the broiler for 20 minutes until outside
is brown and crusty.
5. Enjoy hot or cold. Serve with remaining glaze.
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2 cups barbecue sauce, jarred or homemade
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3 tablespoons low-sodium soy sauce
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3 tablespoons Dijon mustard
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1 tablespoon apple cider vinegar
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3 tablespoons maple syrup
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6 jalapeno peppers, chopped (optional)
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2 cups orange marmalade
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3 tablespoons fresh grated ginger
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4 tablespoons prepared horseradish
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1 cup dark brown sugar
•
1 teaspoon ground cloves
7
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