Meat in Pressure Cooker

Beef - 3lb - low grade cut
brown in cooker and then turn on 90 min (or less) on high

Pork Shoulder Roast (or frozen chicken breasts)
brown
1 1/2 C homemade BBQ sauce
cook on high
Shred
Then steam 3-4 minutes to let extra h2o out
serve with rice, corn tortillas or buns.

Ham & Cheese Casserole

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ASIAN BBQ PORK

Found this at Minidika Moments
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

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Apple Butter Pork Loin Roast

Resource: Our Vested Life (get step by step, with pictures)


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Glazed Pork Chops with Smashed Potatoes and Green Beans

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Ingredients

Serves 4
4 tablespoons butter
1/2 medium red onion, diced
2 celery stalks, halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 package (10 ounces) frozen green beans
1 can (14.5 ounces) diced tomatoes in juice
1 1/2 pounds red new potatoes, scrubbed well and quartered
1 garlic clove, minced
1/2 cup whole milk
4 bone-in pork chops (about 9 ounces each)
1/4 cup packed light-brown sugar
1 tablespoon Dijon mustard
Directions

In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.

Form Martha Stewart

SPLIT PEA AND SAUSAGE CROCKPOT SOUP

16 oz. pkg. green or yellow split peas
4 cups water
10.5-oz. can chicken broth
1 cup chopped carrots
6 oz. sliced sausage or chorizo, casing removed
¼ tsp.salt
¼ tsp. pepper
½ cup sliced green onions
11-oz. can corn

Rinse and sort peas. Combine all ingredients in crockpot except onions and corn; stir gently to mix. Cover; cook on LOW setting for 7-9 hours. About 10 minutes before serving, stir in onions and corn. Increase heat setting to high; cover and cook an additional 5-10 minutes or until corn is thoroughly heated.

I prefer the yellow split peas because it’s a nicer color. Leftover soup will be thick the next day. Add a little bit of water before heating up to return it to the desired consistency.

Yoshida Shredded pork

Pork roast (I used pork sirloin roast)

Cook roast alone in crock pot until done, shred, then add
1/2-3/4 C Yoshida's gourmet sauce
1/2 - 1 tsp liquid smoke
1/4 C soy sauce

Serve on buns.

Ham & broccoli with tator tots

2 lbs. tator tots
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard

Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.

Ham & broccoli with tator tots

2 lbs. tator tots
1 can cream of mushroom soup
1/2 c. mayonnaise
2 c. diced ham
1 pkg. frozen broccoli
1 c. shredded cheese
onion to taste
1 c. shredded cheese
1 Tbsp. prepared mustard

Grease bottom & sides of crock pot. Put a layer of frozen tator tots on the bottom of the crock pot. Mix together soup, mayonnaise, ham, broccoli, onions, cheese, & mustard. Top with another layer of tator tots. Cook on low for 4 hours or on high for 3 hours.

Meal in a Pot

Another simple thing to do is to put pork chops or chicken in the pot, pour bbq sauce over it and the place potatoes that have been wrapped in foil on top of the meat. It cooks both at the same time.

Mexican Pork

4 cups pork roast
1 cup salsa
1 can green chilis
1 pk. onion soup mix
couple of celery tops
cook till it falls apart and serve as burritos or tacos with refried beans and spanish rice

Cafe Rio Pork Barbcoa

Cafe Rio Pork Barbacoa

Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low).

Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.

Dutch Oven Pork Stew

1 Medium pork shoulder roast cut into small pieces
1 lb bacon
1 large onion
4 cloves garlic, minced
1 can beef broth
2 pgks Shilling brown gravy with Peppercorn
2 cups water
1 can black beans, drained and rinsed
5-10 medium red potatoes
5-8 sliced carrots
Salt and pepper to taste

Cut bacon in small pieces. Fry in a hot dutch oven. Do not remove grease from bacon. Add onions, garlic and pork pieces. Cook until well browned. Add beef broth and simmer on fewer coals for approximately 1 ½ hours
Stir gravy mix into water and pour over meat mixture, stir. Add beans, carrots and potatoes, stir. Cook over medium coals for another hour until pork is tender and gravy has formed.