Crock Pot Pork Marengo Food

SLOW COOKER PORK ROAST

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

CHICKEN MARENGO (CROCK POT)

Steps:

• Combine wine and spaghetti sauce mix in crock pot.
• Add chicken thighs, stirring to somewhat coat.
• Cook on low for 6-7 hours, or on auto for 4-5 hours.
• Turn crock pot to high.
• Add tomatoes, cut into eighths, and mushrooms, whole or sliced.
• If gravy is thinner than you would like it, add cornstarch mixed with a little cold water.
• Cook on high 30-40 minutes.
• This is very good served over noodles or with mashed potatoes.

CROCK POT PORK CHOPS

Steps:

• Place the pork chops in the crock pot.
• Sprinkle with onions and garlic over and around the chops.
• In a bowl mix together all remaining ingredients except the salt; pour over the chops.
• Cook on low setting for about 7 hours or until the pork chops are cooked through and tender (cooking time will vary slightly depending on the size of your pork chops).
• Season with salt to taste if desired.
• Serve over rice.

CHICKEN MARENGO

Steps:

• Rub chicken pieces with 1½ tsp salt and ¼ tsp pepper; dredge in flour.
• Brown in oil on one side, and then add onion and turn pieces to brown on the other side.
• When well browned, pour in wine and boil until wine reduces to about half.
• Stir in puree, garlic, and parsley, and then cover and cook slowly for 20 minutes.
• Add thyme and mushrooms; cook 10 minutes longer.
• Adjust seasoning.
• Transfer chicken to platter surrounded with croutons; pour pan gravy over the chicken.

CROCK POT PORK MARENGO

Steps:

• Heat half the oil in a skillet and brown half of the pork cubes and chopped onion; remove from pan, repeat with remaining oil, pork and onions; drain off fat.
• Transfer meat and onion to crock pot. Add carrots.
• In same skillet combine undrained tomatoes, bouillon granules, marjoram, thyme and pepper and mushrooms.
• Stir together, scraping browned bits from bottom of skillet.
• Pour over pork.
• Cover; cook on LOW for 8 hours. Turn to HIGH.
• Blend cold water slowly into flour; stir into pork mixture. Season with salt and pepper, if needed, to taste.
• Cook, uncovered, on HIGH until thickened, 15 to 20 minutes, stirring occasionally.
• Serve over cooked rice or pasta.