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.

Friday, February 1, 2013

Break Out the Crockpot or Slowcooker For These Pork Recipes: Smoked With Sauerkraut and Marengo

I am still busy archiving the old Internet articles I have in my files.  This one features pork recipes for the crockpot or slow cooker.  Sharing with you before it goes away!

Busy cooks everywhere should learn to use their crockpots and slowcookers to full advantage. They lessen one's time in the kitchen, allow cooks to use less expensive cuts of meat and end up with a tender meal, and make it easy to have food hot and ready on those evenings when family members eat at different times. There are just times, especially during the school year, when sports, tutoring, practice, meetings, etc make it necessary to feed your family in shifts. Crockpots and slowcookers are perfect for those times. Add these recipes to your list of go-to meal ideas.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

2 medium yellow onions, cut into 8 wedges
1 (2 b) boneless smoked pork shoulder
1 can (27-oz) sauerkraut, rinsed and drained
1 can (8-oz) diced tomatoes
1 bay leaf
1 tbsp paprika
1 1/2 tsp caraway seed
1/4 tsp black pepper
1/4 cup cold water
2 tbsp cornstarch
1/2 cup sour cream

Place the onion wedges over the bottom of the slowcooker or crockpot. Place the pork shoulder over the onions. In a mixing bowl combine the sauerkraut, undrained diced tomatoes, bay leaf, paprika, caraway seed, and black pepper; pour over the pork. Cover and cook on low setting for 8 hours. Remove the bay leaf. Remove the pork to a warm serving platter and cover with foil to keep warm.
Skim the excess fat from the surface of the sauerkraut mixture, if necessary. Pour the sauerkraut mixture into a saucepan. Blend the cold water into the cornstarch until smooth and stir slowly into the sauerkraut mixture. Cook while stirring until slightly thickened and bubbly. Stir in the sour cream. Sprinkle with a dash of paprika for garnish, if desired. Serve the sauerkraut mixture with the pork.

Yield: 6 servings


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