Slow Cooker Pork Casserole Food

SLOW COOKER PORK LOIN

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

SLOW COOKER PORK CASSEROLE

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

CROCK POT/SLOW COOKER PORK, PRUNE AND PORT CASSEROLE

Steps:

• Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
• Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
• Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
• Notes & tips.
• Leg, loin or diced pork are all suitable cuts for this casserole.
• You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE

Steps:

• Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
• Remove the pork and place in a colander to drain.
• Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
• Transfer the fried vegetables to the colander with the pork.
• Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
• Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
• Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
• Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
• Drain the pork and vegetables, reserving the gravy.
• Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
• Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
• Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
• Gently heat through and serve with mashed potato.