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, April 23, 2014


2 lb lean pork, cut into strips
2 tbsp olive oil
1 medium onion, thinly sliced
1 can (4.5-oz) mushrooms, drained
1 can (8-oz) tomato sauce
3 tbsp brown sugar
1 1/2 tsp white vinegar
1 1/4 tsp salt
2 tbsp Worcestershire sauce
cooked rice to serve 5

Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Drain off the fat and transfer pork to a slow cooker/crock pot.

Add the remaining ingredients to the cooker. Place lid on cooker and cook on high for 4 hours or on low 6 to 8 hours until pork is tender and cooked through.

Serve over the rice (I recommend brown rice).

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