Again not the best picture but I keep forgetting to take one and am happily enjoying my food and then I remember I need to take a picture! I have been trying more and more pulled pork or other meat sandwiches and I really like this one. Its super easy to put together and very yummy as well.

Source: Taste of Home Quick Cooking Cookbook 2008

Prep: 20 min Cook Time: 5hrs if roast is thawed 9hr if you use a frozen roast

• 1 boneless whole pork loin roast (2 to 3 lbs)
• 1 tbsp fajitas seasoning mix
• 1/4 tsp garlic powder
• 1/2 cup Italian salad dressing
• 1/4 cup Worcestershire sauce
• 8-10 sandwich rolls, split

Cut roast in half(if you use frozen let it cook for a few hours and then cut it); place in 5-qt. slow cooker. Sprinkle with fajitas seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6hrs(or around 9 if frozen) or until tender. Remove roast; shred meat(I did it right in the slow cooker with no problems) with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.

Yield: 8-10 servings

This was good!! I could not find the fajitas seasoning mix for the life of me in the store for some reason so I looked up a recipe online and made my own and I will post that at some point. When I make this again I might double the salad dressing and Worcestershire sauce since the pork sucked it up once I shredded it. This is a great recipe for a day when your going to be out and about. Come home shred the meat maybe throw some fries on or have some chips or a salad. Also would be great for parties and pot lucks.

A recipe came across my feedreader for pulled pork and it sounded so good I had to give it a try.. It had a homemade sauce which sounded so good and I could not wait to give it a try. Let me just say the sauce turned out horrible I hated the flavor I tried to fix it and I at least got it to taste okay but it gave the pork such a odd after taste and I was pretty bummed so in a last ditch effort I smothered my sandwich with A1 sauce… HEAVEN. I saved this recipe and enjoyed the sandwich quite a few times. Next time I try this recipe I plan to try a new bbq sauce recipe.

Source: I butchered it enough to call this my own in the end.

Prep Time: 1 hour(for a homemade sauce) Cook Time: 10-12hrs(pork roast)

• 1 6-7 lb. picnic pork roast.(I ended up buying a 10lb one)
• salt and pepper to rub roast with
• 7-8 cups of bbq sauce(my own recipe to come at some point).
• Buns

Rub the pork with salt and pepper and place it in the slow cooker. Pour in 6-7  cups of the prepared barbecue sauce, cover, and cook on high for 7-8 hours or low for 10-12 hours, until the meat is fork tender and falling apart.

Remove the meat and place it in a large bowl to cool. Allow the cooking liquid to cool for a few minutes and then strain off the fat. Once the meat is cool enough to handle, pull off the gristle and fat and shred with your hands.

Toss several cups (3-4) of the cooking liquid with the meat, adding as much as you want to keep it moist. Serve on buns with extra sauce.

Yields: 8-12 servings

Mmmm so good.. I can’t wait to try again with a different sauce! The one thing I want to say is don’t give up on a recipe too soon. I knew the sauce was not quite right but I cooked the roast with it because I thought maybe it would get a better flavor after cooking with the pork. Even though it had a weird taste I tried something else and it make it work. Take a gamble and the worst that can happen is you end up with fast food for dinner. :p The best thing that can happen is you end up with a new recipe that tastes great!

This recipe just sounded good to me and it did not disappoint!

Source: Best of Country Slow Cooker Recipes Cookbook

Prep time: 10 minutes Cook time: 5-6 hours

• 3/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp white wine vinegar or cider vinegar
• 3 garlic cloves, minced or 3/4 tsp minced garlic
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 to 1/2 tsp crushed red pepper flakes
• 5 lbs country-style pork ribs
• 1 medium onion, sliced
• 2 tbsp sesame seeds, toasted
• 2 tbsp chopped green onions

In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place onion in a 5-qt. slow cooker; arrange ribs on top and pour sauce over. Cover and cook for 5-6 hours or until a meat thermometer reads 160-170. Place ribs on a serving plater; sprinkle with sesame seeds and green onions.

Yield: 6 servings

Okay this recipe was good!! I think it tastes a lot like sweet and sour pork. I did not even add the sesame seeds or green onions. I served this with my mashed potatoes and a vegetable. Very easy to make and very fun to eat!

This smelled SO good cooking in the skillet!

Source: Taste of Home Quick Cooking 2009 Cookbook

Prep/Total Time: 30 min

• 1/2 tsp salt
• 1/2 tsp dried basil
• 1/2 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp ground cumin
• 1/8 to 1/4 tsp cayenne pepper
• 4 boneless pork loin chops (4 oz each)
• 2 tbsp vegetable oil
• 1 can (8 oz) tomato sauce
• 1/2 cup chopped onion
• 1/2 cups chopped green pepper
• 1/4 cup chopped celery
• 1 tbsp Worcestershire sauce
• 1/2 tsp minced garlic

In a small bowl, combine the first six ingredients; rub over both sides of pork.

In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes or until the meat is tender.

Yield: 4 servings

I was very happy with this recipe. It smelled so good simmering in the skillet and tasted good too. It was really a fast recipe which is always a plus.

When I first saw this recipe I was not sure if hot dogs and sweet and sour belonged together. But I thought it sounded interesting so I gave it a try. I changed a few things as I was going. I will post the original recipe and then add what I did different.

Source: Taste of Home’s Weeknight Cooking Made Easy 2007 Cookbook

Prep/Total Time: 25 min

• 1 can (20 oz) pineapple tidbits
• 1 tsp beef bouillon granules
• 1/3 cup boiling water
• 1 tbsp cornstarch
• 1 tbsp brown sugar
• 2 tbsp cider vinegar
• 1 tbsp soy sauce
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tbsp butter
• 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
• 3 cups hot cooked rice

Drain pineapple, reserve juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.

In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.

Yield: 3 servings.

What I did different. First off 3 servings is not enough to feed my family so I doubled it. I doubled the sauce and then used the whole can of chunky pineapple as well as all the juice for the sauce. I added in a medium zucchini and 2 or 3 fresh mushrooms. I did not double the hot dogs. I think I could have added one or 2 more but 10 hot dogs would have been too many. Like I said I was a bit unsure how this was going to turn out but I was pretty impressed. I really liked it. You could do a lot with this recipe. Add different meats and veggies. The sweet and sour sauce is one of the better ones I have made. My kids where not overly impressed with it but I can see this being a winner with kids that really like hot dogs.  I will defiantly make this one again!

I have gotten bored with store spaghetti sauce. Even my kids have not been eating it as well the last few months. So after talking with people who make it themselves I started to get excited about giving it a try. I admit I am a recipe person I don’t do a lot of just throwing stuff together so I started looking through my cookbooks for one to try. So when I came across this one I was excited. If you don’t have a slow cooker you really should get one they are the best. I admit I am more of a winter slow cooker user but its great year round. Plus one of the many benefits is smelling your yummy food cooking all day long.  I will say I did play with this recipe a bit. I will share the original and then tell you what I did different at the end.

Source: Taste of Home Quick Cooking 2009 Cookbook

Prep: 15 min (um more like 30) Cook: 6-7hrs

• 1lb ground beef
• 1/2 lb ground pork
• 2 cans (28 ounces each) diced tomatoes
• 1/2 to 1 cup water
• 1 can (6 oz) tomato paste
• 1 medium onion, cut into wedges
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 cup chopped carrots
• 2 tbsp sugar
• 2 tsp minced garlic
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp pepper
• cooked pasta of your choosing

In a large skillet, cook beef and pork over medium heat until no longer pink; drain.

Transfer to a 3-qt. slow cooker. Stir in tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-7 hours or until vegetables are tender.

Serve with pasta

Yield: 8 servings

What I did different. I put less onion in (half), instead of 1 cup carrots I did a half of a cup and then added a cup of cut up fresh mushrooms as well as a half a cup cut up zucchini. I also added another 6oz can of tomato paste and more oregano(not sure how much more of this I added probably another tsp or so).  I also added another 1/2 cup of water which I may not have needed.

These kind of recipes are fun because you can ready make it your own with out a lot of work.

I also wanted to add that its..

This was a hit with my son. He loved it. He was shoving fists full of this into his mouth. He had it again for lunch today and same thing. Its the most meat and veggies I have gotten into his mouth in quite some time. This probably tickled me more then anything.

So this recipe was a hit all the way around. I might try to work with the spices a little the next time I make it but that is all part of the fun.

I’m always looking for easy pork chop recipes that also taste good. This one came out pretty good and I am sure I will make it again.

Source: Taste of Home Quick Cooking 2008 Cookbook

• 1 egg
• 1-1/2 tsp prepared mustard
• 1 tsp minced garlic
• 1 cup dry bread crumbs
• 4 boneless pork loin chops (1/2 inch thick and 6oz each)
• 2 tbsp vegetable oil

In a shallow bowl, beat the egg, mustard and garlic. Place bread crumbs in another shallow bowl. Dip pork chops in egg mixture, then coat with crumbs. In a large skillet, brown chops on both sides in oil. Cook, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Yield: 4 servings

I also like this meal because its fast. I used my electric skillet which worked out well.