A refreshingly light tasting pork. Perfect for dinner or lunchtime left overs (if you’re lucky enough to have left overs!). Prepare the pork with an easy cumin-based rub, brown for a couple minutes to get some nice crunchy pieces on the outside, then slow cook for the day.
A classic combination of ribs, sausage, parsley, basil and tomatoes — comforting, satisfying and delicious. This is one of those meals that draws a crowd while the leftovers are in the microwave at work.
Marinated in an olive oil, rosemary and garlic rub these ribs taste like what they are — fall off the bone meaty pork ribs with garlic and the delicate freshness of rosemary.
Sometimes cooking pork or chicken with fresh apple or applesauce can result in a dish that is too sweet — not the case here. Slow cooking the pork chops with cinnamon, cloves, onion and unfiltered apple cider produces a warm, spicy dinner that your family will devour. This dish is definitely one of my new favourites and I’ll be making it again soon.
I hope you’re not tired of of my fruity dishes yet because I have another one for you! Perfectly cooked pork chops in an apricot sauce.
The slow cooking melts the apricots into a beautiful golden sauce with a hint of cinnamon and nutmeg. The sauce infuses the pork creating sweet and spicy, melt in your mouth meat.
This is the most fun meal I’ve prepared in a while. Why? The sweetness of this slow cooker pork not only comes from summery fresh local Niagara peaches, but also from the honey I helped harvest with the Toronto Beekeepers Cooperative. Not to worry though, the white wine and mustard seeds keep the sweet flavours in check yielding a bright summery meal your family will love.
Meaty ribs seasoned with paprika, cumin, pepper and a touch of honey. Just rub the spice mixture all over the ribs and place them in your slow cooker. While you’re out enjoying your day, the ribs will develop rich, spicy flavour that will have you licking your fingers.
With our sage plant taking over the window sill, it was time to harvest its succulent leaves. Without much time for research, I stuck with what I knew — sage tastes really good with pork. I created a rub with minced sage leaves and Dijon mustard to massage into a pork shoulder. With a prep time of only fifteen minutes (including the browning step to get the nice crispy skin), this dish makes a great meal with minimal effort.
Looking for inspiration a couple of months back, I stumbled across a great sounding recipe for spicy cinnamon pork. Thanks to Debbie’s recent post, I learned that I heart cooking clubs (IHCC) is featuring Mark Bittman recipes. Yes, you guessed it! That spicy cinnamon pork recipe that made my mouth water came from one of Mark Bittman’s cookbooks — How To Cook Everything
. Of course, I adapted the original instructions to make this richly flavoured pork in my slow cooker. The IHCC theme this week is ‘pot luck’ — what dish do you bring to pot lucks?
Making a Paella is a great way to enjoy fresh spring vegetables. This dish combines asparagus, green beans, red bell pepper and a rich mixture of meats including chorizo sausage, lamb and chicken… yes, all in one dish!
Last Friday night we were having one of our single male friends over for dinner. I had two factors to consider: One, what could be ready quickly at the end of a busy work week? And two, what could I cook that we would all love? Immediately I thought of preparing a dish in the slow cooker the night before… definitely meat of some kind… ribs!
This slow cooker pulled pork is full of flavour. It’s drenched in a South Carolina Mustard BBQ sauce that packs some heat. Give this recipe a try, it won’t disappoint.
Cooking until it falls of the bone, pulled pork is tender and rich in flavour. Instead of barbecue sauce, this pulled pork is infused with ginger, cilantro and coconut milk.
. Of course, I adapted the original instructions to make this richly flavoured pork in my slow cooker. The IHCC theme this week is ‘pot luck’ — what dish do you bring to pot lucks?
