Walk in your door to the delicious aroma of either a German-style Pork Chop Dinner or a tasty Slow-Cooked Pork and Pasta Ragu with its touches of Italy. Or perhaps you prefer some sandwiches. In that case, try the delicious Citrusy Pork Sliders. You and your family will no doubt decide to make these recipes regulars at your house!
SLOW-COOKED PORK AND PASTA RAGU
2 cans (14.5-oz each) Italian-style diced tomatoes
1 medium onion, chopped
1 cup chopped carrots
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
2 lbs country-style pork ribs
1/2 lb zucchini, diced
1 lb whole-wheat farfalle pasta, cooked according to pkg directions, drained - saving some liquid
1 cup shredded 4-blend cheese (Italian-style)
Spray crockpot or slow cooker with nonstick cooking spray.
Add the tomatoes, onion, carrots, garlic, half the salt, half the pepper, oregano, and pepper flakes. Stir to combine. Add the ribs and spoon the sauce over the ribs. Sprinkle the zucchini over all.
Place lid on cooker and cook on high for 6 hours or on low for 8 hours.
Remove the ribs from cooker; shred the meat. Discard bones and fat; stir the shredded meat back into the cooker. Stir in the rest of the salt and black pepper.
Stir 4 cups of the sauce into the drained pasta. Add some reserved pasta liquid, if needed. Stir in the cheese and serve.
Remaining sauce can be frozen to save you work at a later date.
Yield: Serves 6 (with 4 cups leftover sauce for freezing).
GERMAN-STYLE PORK CHOPS WITH SAUERKRAUT
4 pork chops, 1/2-inch thick
1 tbsp canola oil
1 can sauerkraut with caraway seeds, drained
1/2 cup sour cream
1 tsp paprika
Heat the canola oil in a large skillet over medium-high heat; brown the pork chops on both sides.
Remove chops from skillet and place in slow cooker or crockpot. Top with the sauerkraut and sprinkle paprika over all. Place lid on cooker and cook on low for 6 to 8 hours.
About 30 minutes before end of cooking time, add the sour cream.
Yield: 4 servings
CITRUSY PORK SLIDERS
4 lb boneless pork shoulder - cut off most fat
6 garlic cloves, minced
2 tsp cumin
2 tsp dried oregano
1/2 cup lime juice
1/2 cup orange juice
12 slices Swiss cheese, halved
24 slider sandwich buns
Lightly spray interior of slow cooker or crockpot with nonstick cooking spray. Turn cooker on low setting.
Place the pork shoulder in the cooker and sprinkle with half the garlic, half the cumin and half the oregano.
Combine the remaining garlic, cumin, and oregano with the lime and orange juices; pour over the meat in the cooker.
Place the lid on the cooker and cook on low about 5 hours until pork is fork tender and thoroughly cooked.
Remove meat to a cutting board and let rest about 5 minutes; break into pieces.
Skim the fat off the juices in the cooker; reserve juice.
To make the sandwiches, place a half slice of cheese on the top of bun and broil until melted. Pile meat on the bottom of the buns, garnish with pickles or other garnishes as desired. Top with the cheese top of the bun.
Yield: 24 sliders
You will find more of Linda's recipes on her blogs at http://grandmasslowcookerrecipes.blogspot.com and http://grandmasvintagerecipes.blogspot.com
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