Slow Cooker Pork Lo Mein Food

SLOW COOKER PORK LOIN

Steps:

• First, prepare pork loin roast. Pat it dry with a paper towel and then season all sides of the pork loin roast with the pork dry rub.
• Heat 3 tablespoons of butter in a cast-iron skillet over medium/high heat. Then, sear all 4 sides for around 1-2 minutes each to brown it. Remove from heat and set aside.
• the cast iron skillet with 1/4 cup of beef broth. Then, over medium/high heat saute garlic and onion for 1-2 minutes until fragrant. Set aside.
• Dice potatoes into 1.5 to 2-inch chunks and place them on the bottom of your slow cooker. Pour the garlic, onion, and broth on top of the potatoes.
• Then, place the pork loin on top of the potatoes and pour the remaining broth and Worcestershire sauce on top of the pork.
• Cover slow cooker and then turn heat to low. Set timer for 4 hours. Check the temperature of the pork at 4 hours and if the internal temperature at the thickest part has reached 145ºF, then you know it's done. If it's not quite there, continue cooking for up to 1 more hour. The potatoes should also be tender to the touch
• Remove pork loin from slow cooker and set aside. Then, transfer potatoes into a large bowl and transfer the leftover broth/liquid into a small saucepan.
• by adding butter, Greek yogurt, milk, salt, and pepper to the bowl with the hot potatoes. Either use a handheld masher or a hand mixer to mash potatoes.
• by turning the heat to medium/high. Bring the gravy to a simmer and then remove about 1/3 cup of liquid and create a cornstarch slurry by whisking it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the saucepan and continue to simmer for a few more minutes until thickened. Once thickened, remove from heat.
• Slice pork loin roast and serve on top of mashed potatoes with gravy on top.

SLOW-COOKER PORK LO MEIN

Steps:

• Place onion, pork, seasoning mix (dry), water chestnuts, bamboo shoots and celery in order listed in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• Gently stir in frozen vegetables and teriyaki baste and glaze. Increase heat setting to high. Cover and cook 15 minutes or until vegetables are tender.
• Meanwhile, cook and drain pasta as directed on package. Serve pork mixture over pasta.

SLOW COOKER LO MEIN

Steps:

• LINE a slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a 5- to 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. WHISK together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil in the slow cooker. Add pork shoulder, then cover and cook on low heat for 7-8 hours or high for 3-4 hours. REMOVE pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high heat for 15-30 minutes, or until vegetables are tender. COOK pasta according to package instructions; drain well. SERVE pasta immediately, topped with pork mixture.

PORK LO MEIN

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
• Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
• Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
• Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

SLOW COOKER PORK LOIN

Steps:

• Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and plenty of salt and pepper, then bash to a rough paste. Rub all over the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).
• Set your slow cooker to a low heat. Pour a kettleful of boiling water over the shallots, then set aside for 2 mins until cool enough to handle - this will make them easier to peel. Cut off the root and remove the papery skins. Heat the remaining oil in a large casserole or frying pan large enough to fit the pork. Brown the shallots for a few mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.
• Brown the pork in the same pan, on all sides, not forgetting the ends. Sit on top of the veg and apples, fat-side up, nestling the joint in a little so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on low for 5-6 hrs (depending on slow cooker size), turning the pork and stirring the veg halfway through cooking.
• Remove the pork, wrap in foil and leave to rest for 10 mins before carving to serve alongside the veg with roast potatoes and greens.

SLOW-COOKER THAI ORANGE PORK LO MEIN

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix pork, onion, bell pepper, carrots, garlic, gingerroot, orange juice, marmalade and chili puree.
• Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
• In small bowl, mix lime juice, cornstarch and salt. Stir cornstarch mixture and pea pods into pork mixture in slow cooker. If cooking on Low heat setting, increase to High. Cover; cook about 15 minutes longer or until pea pods are crisp-tender. Serve with noodles.

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.

PORK CHOW MEIN

Steps:

• Cut pork into 4x1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours., Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink. , Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.