Polynesian Barbecued Pork Crock Pot Recipes

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of slow cooker clean. In small bowl, mix ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice. Spoon or pour evenly over ribs. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until ribs are glazed. Serve with rice.

Steps:

• Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere. Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic in a 6- to 8-quart slow cooker. Add the ribs and turn to coat in the sauce. Cover and cook on low until the ribs are tender, 7 hours.
• Preheat the broiler. Transfer the ribs to a rimmed baking sheet. Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup.
• Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down. Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes. Top with the scallions.

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Steps:

• Rub 1/2 teaspoon salt and pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour., Meanwhile, in a small saucepan, combine the water, pineapple, tomato paste, brown sugar, onion, green pepper, vinegar, ginger and remaining salt; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Reserve 1-1/4 cups sauce; set aside., Pour remaining sauce over roast. Bake 1-1/2 to 2 hours longer or until a thermometer reads 160°, basting occasionally. Let stand for 10-15 minutes before slicing. Serve with remaining sauce.

Steps:

• Combine all ingredients except the pork in crock pot. Stir well.
• Add pork and stir to combine thoroughly.
• Cover and cook on low for 8-10 hours. Serve with the sauce for dunking.

Steps:

• Place ribs in the bottom of your slow cooker.
• Mix remaining ingredients and pour over ribs.
• Cover and and cook on low for 8- 9 hours.
• *If the ribs are fatty boil for 5 minutes before placing in slow cooker.

Steps:

• Spray slow cooker with non-stick cooking spray. Take 2 tablespoons of brown sugar and rub on all sides of the roast; set roast in slow cooker.
• In a medium bowl, mix together brown sugar, juice from can of pineapple rings, liquid smoke, and BBQ sauce. Pour of roast in slow cooker. Cook on low for 8-10 hours or high for 5-6 hours.
• Using two forks, shred roast (it should literally fall apart). Scoop shredded pork onto individual rolls, top with a pineapple ring, and serve.

Steps:

• Place all ingredients up to the rice into a crock pot.
• Cook on low for 8-9 hours.
• Remove from crock pot with a slotted spoon and place on a serving platter-Pour liquid into a medium saucepan.
• Whisk together the remaining ingredients and add to ingredients in saucepan-over medium high heat-and cook until thickened to your preference.
• Pour over chops and serve.

Steps:

• Season chops with garlic.
• Heat oil in skillet.
• Add chops and cook until browned.
• Add onion.
• Add soup, pineapple with juice, water, soy and honey.
• Heat to a boil.
• Cook over low heat 10 minutes or until done.
• Serve with rice and garnish with green onions.

Steps:

• Place pork, garlic and onion in crockpot sprayed with non-stick spray. Spoon about half the pineapple and juice over chops (reserve rest of pineapple and juices).
• Cook on low for 8 hours.
• About 30 minutes before serving, combine remaining ingredients, including reserved pineapple.
• Drain all juices from crockpot. Spoon mixture over pork and turn heat to high for remaining 30 minutes.