Crock Pot Peppercorn Pork Food

POP PULLED PORK

Steps:

• Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
• Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

SLOW-COOKER PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
• Place the apples in the slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
• Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

ROASTED PEPPER CROCK POT PORK ROAST

Steps:

• Mix the cumin, oregano, salt, pepper and oil to make a liquid-y paste and rub on one side of the pork roast. let him hang out for a little while.
• Turn on the broiler and put a stick (aka, not non stick) pan on the element and start heating it up so it gets pretty hot.
• Put the poblano and bell peppers under the broiler, turning occasionally to roast.
• While the peppers are roasting, dice the onion, garlic and sweet potato. the sweet potato should be in pretty big chunks so that it holds up during cooking.
• When the peppers are done roasting, let them cool a little while you brown the roast. put the olive oil in the hot pan and follow up with the roast, unseasoned side down. let that get very nice and caramelized then flip to caramelize the seasoned side (the spices will burn, that's why you should do the unseasoned side first, it cools the pan a little, also, be aware that the seasoned side takes a lot less time).
• Deglaze the pan with a little water and pour the resulting broth into the crock pot.
• Peel the peppers (the skin should just come right off) and cut into big squares (about an inch or so -- well, however you want I guess, just cut them up).
• Throw everything in the crock pot, and cook for about 7 hours on low.
• Bon appetit!

SLOW COOKER THAI PORK WITH PEPPERS

Steps:

• Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

CROCK POT DR. PEPPER PORK

Steps:

• 1. Rinse pork tenderloin and place in crock pot.
• 2. Place baby carrots around the pork and pour bottle of Dr. Pepper over top. Sprinkle seasonings (to your taste) on top. Cover cook on high for 5-6 hours. DO NOT BASTE THE PORK DURING COOKING.
• 3. This pork is delicious served with mashed potatoes or white rice on the side. The carrots come out tasting like candied carrots...and EVERYTHING is so tender! NOTE: Do not add potatoes to this crock pot recipe. This recipe can also become shredded pork by cooking it for an extra hour.

SLOW COOKER BBQ PULLED PORK

Steps:

• In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
• Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
• Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

CROCK POT PEPPERCORN PORK

Steps:

• Place a meat rack in the bottom of crock pot.
• Mix together peppercorns, mustard, horseradish, lemon peel and salt.
• Place pork on meat rack and rub sauce all over the pork.
• Pour cider around the pork.
• Cook on Low for 9-10 hours.
• Remove pork from crockpot along with the meat rack.
• Place pork on a platter covered with aluminum foil.
• Turn crockpot to high.
• Combine water and cornstarch and mix into crockpot.
• Cook for an additional 30 minutes or until sauce thickens.
• Stir occasionally.
• Slice roast and place sliced apples around the platter.
• Serve with sauce.