8 thick pork chops
12 oz. cream of mushroom soup
1 tbsp. dried onion flakes
2 tsp. salt
1/4 tsp. freshly ground pepper
Pinch of sage
Trim the fat from the pork chops and use it to grease a large skillet.
Over high heat, brown each side of the chops
As each chop if finished, apply salt and pepper before placing it into the crock pot.
Add cream of mushroom soup, onion flakes and sage into the skillet, stir constantly until the mixture is heated thoroughly. Pour mixture into the crock pot, cover and cook on low heat for approximately 9 hours.
3 pounds round tip roast or brisket, trimmed of fat.
2 tbsp. cracked black peppercorns
2 cloves garlic, minced (or 2 1/2 tsp. minced garlic)
3 table spoons balsamic vinegar
1/4 cup soy sauce
2 tbsp. worcestershire sauce
2 tsp. dry mustard
Rub cracked pepper and garlic onto roast. Brown roast in skillet on all sides. remove from skillet and cut several slits on top of the roast and place into crock pot. In a small bowl combine remaining ingredients and pour over roast. Cover and cook on low hear for 81-10 hours. *High heat reduce cooking time to 4-5 hours
1 Boston-cut pork roast (3 lb)
18 oz Barbecue sauce
Juice from 1 medium orange
1/2 c Mayonnaise
12 Sandwich rolls, split, toasted
Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
Cook on LOW for 8-10 hours (or on HIGH for 4-6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
Spread mayo on cut sides of rolls. Fill rolls evenly with meat mixture.