Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, August 22, 2012


2 tbsp canola oil
2 lb pork shoulder for stew, cut into bite-size pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large yellow onion, peeled and sliced thin
1 large green bell pepper, cored, seeded, sliced
1 can (4-oz) mushroom stems and pieces, drained
1 can (14 1/2-oz) tomato sauce
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
8-oz egg noodles, cooked, for serving

Heat the canola oil in a large skillet over medium-high heat.

Season the pork with the salt and pepper; add to the skillet and saute 6 to 7 minutes, browning both sides.  Add to the crockpot or slow cooker.  Layer the onion, bell pepper, and mushrooms over the pork.

In a small bowl combine the tomato sauce, brown sugar, vinegar, and soy sauce; pour over all in cooker.  Cover the cooker and cook on low for 8 hours or on high for 6 hours.

Serve the pork mixture over the hot cooked noodles.
Yield: 6 servings

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