Crockpotasianshreddedbeefpork Recipes

Steps:

• Put all ingredients in your food-processor except the meat, oil and the lime leaves.
• Process until almost like a paste.
• Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes.
• Turn up the heat and add the meat, stir and fry for another 5 minutes.
• Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot.
• When done taste and add more sambal if desired.

Steps:

• Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen.
• Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey.
• Pour in the soy and hoisin sauces.
• Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).
• Serve over white or brown basmati rice, or over shredded cabbage.

Steps:

• Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves.
• In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
• Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
• Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

Steps:

• Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
• Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Steps:

• Spray crock pot with cooking spray and add the pork roast.
• In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.
• Mix in the cornstarch.
• Pour the sauce over the roast.
• Place lid on crock pot and cook on low 8 hours or high for 3 1/2 hours, or until internal temperature reaches 160 degrees.
• When roast is cooked all the way through, remove from slow cooker to a platter, cover with foil and let stand 10 minutes.
• Pour the cooking liquid into a bowl and let stand 10 minutes, then skim any fat from the surface.
• Slice roast, sprinkle the scallions and cilantro on top.
• Serve the sauce on the side.
• Enjoy!

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• 1. Place beef and onion in slow cooker.
• 2. Combine water, Pace and seasoning mix in small bowl.
• 3. Pour over beef and onion.
• 4. Place Jalapeno's on top of roast and mix.
• 5. Cook on LOW for 6-8 hours or until tender.
• 6. Shred beef with two forks or a hand mixer works super
• 7. Place beef in large bowl.
• 8. Fill warmed taco shells with beef mixture.
• 9. Top with lettuce, tomato, cheese, and sour cream.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.