Slow Cooker Marmalade And Vinegar Pork Food

SLOW-COOKER MARMALADE-AND-VINEGAR PORK

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

MARMALADE PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in a 9x13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake for 1 hour.

CROCK POT PORK CHOPS WITH DRIED FRUIT

Steps:

• Place pork in 4-5 quart crock pot slow cooker.
• Layer dried fruit evenly over pork.
• Mix brown sugar, marmalade, vinegar, ginger and nectar,.
• Pour evenly over pork and fruit in crock pot.
• Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone.
• Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm.
• Pour juices from slow cooker into 1 quart saucepan.
• Mix cornstarch and water.
• Stir into juices in saucepan.
• Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit.

SLOW COOKED ORANGE PORK ROAST

Steps:

• Place the onions in the bottom of a 5-quart slow cooker.
• Place the pork shoulder, fat and skin side up. in the slow cooker.
• In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade.
• Pour mixture over the pork.
• Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes.
• Break up some of the meat with a fork and arrange on platter.
• Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds.
• To make the Cabbage Slaw: combine shredded cabbage and grated carrots in a large bowl.
• Add vinegar, salt, and pepper and toss to combine.
• Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours.
• Use as topping for pulled pork tacos.

POMEGRANATE BALSAMIC PORK ROAST

Steps:

• In a wide skillet, cook bacon in olive oil until crisp, crumble bacon and set aside.
• Salt and pepper pork loin to taste, and brown on all sides.
• Place potatoes in bottom of crock pot, place pork loin on top.
• Cook leeks, carrots, and celery in remaining bacon fat and olive oil, add to crock pot.
• Deglaze pan with stock and 1 cup pomegranate juice, bring to a boil, and add to crock pot.
• Sprinkle herbs and bacon on top of pork loins, cook on low about 6 hours.
• Remove pork loins and potatoes from crock pot, set aside and keep warm.
• Move 2 cups of cooking liquid to a wide skillet, add remaining pomegranate juice, balsamic vinegar, and marmalade. Reduce liquid to about 1 cup.
• Slice pork loin, drizzle with pan sauce, serve with potatoes and maybe a nice spinach salad. Enjoy!

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.