Sesame Ginger Pork Patty with Grilled Pineapple by Eatingwell.com
- 3 tablespoon(s) reduced-sodium soy sauce
- 2 scallions, chopped
- 2 clove(s) garlic, minced
- 1 tablespoon(s) minced fresh ginger
- 2 teaspoon(s) sesame oil, divided
- 1 pound(s) ground pork
- 1 tablespoon(s) rice vinegar
- 4 (1/4-inch-thick) pineapple rings
- Preheat grill to medium-high
- Combine soy sauce, scallions, garlic, ginger, and 1 teaspoon sesame oil in a small bowl. Place pork in a medium bowl. Add half of the sauce mixture to the pork and gently combine without overmixing. Form into 4 patties, about 3/4 inch thick. Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
- Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155 degrees F (4 to 5 minutes per side). During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
- Toss mixed greens with 2 tablespoons of the reserved sauce. Divide the salad among 4 plates. Top each portion with a pineapple ring and a burger. Drizzle any remaining sauce on top.
Note: after making these I would propose a few changes. Despite letting the pork marinate overnight before cooking, the burgers don’t have much Asian flavor. Also, the pork is too fatty. Because of this, I would switch to lean turkey (93%), add all of the sauce, and add bread crumbs as needed to get the correct consistency.
Side Dish: we served this with a teriyaki slaw. Dice up the remaining pineapple from the can, mix with broccoli slaw mix, and mix in teriyaki sauce until just coated. Let sit overnight. Serve chilled.
Slow Cooker Honey Glazed Ham by A Year of Slow Cooking
- 5-7 pound bone-in ham
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/4 cup butter, melted
- 1 teaspoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons ground thyme
- Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
- Cover and cook on low for 6 hours, or until heated through.
Slow Cooker Carnitas by a Year of Slow Cooking
- 2 pounds pork shoulder
- 1/2 cup freshly squeezed orange juice (about 1 large orange)
- 1/4 cup freshly squeezed lime juice (about 1 large lime)
- 7 cloves garlic (whole intact)
- 1/2 tablespoon kosher salt
- 1 tablespoon cumin
- 1/2 cup beef broth
- corn tortillas
- sour cream, salsa, sliced avocado (optional)
- Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
- Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
- Shred meat fully and serve on warmed corn tortillas with desired toppings.
Hirino Psito, Slow Roasted Pork by A Year of Slow Cooking
- 3-4 pound boneless pork butt or shoulder
- 10 whole garlic cloves
- 3 bay leaves
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon gluten free Worcestershire sauce
- 1 tablespoon brown sugar
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/2 cup dried cranberries
- 1 cup beer
- Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.
- Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork.
- Serve over rice or pasta, or on your favorite sandwich rolls.
Peanut Butter Pork Chops by A Year of Slow Cooking
- 1.5-2lbs pork tenderloin
- 1 onion, sliced in rings
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 3 tablespoons white wine vinegar
- 3 tablespoons water
- 2 garlic cloves, chopped
- 1/2 cup creamy natural peanut butter
- 2 tablespoons chopped peanuts
- 1 lime, cut in wedges (garnish; optional)
- Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot and place the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so.
- Cover and cook on low for 8 hours. The pork will be more tender the longer you cook it.
- 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut butter sauce.
- Garnish with chopped peanuts, and serve with lime wedges (the original author says the lime juice mixed with the peanut butter is delicious).
Pineapple Pork Tenderloin by A Year of Slow Cooking
- 3 pound pork tenderloin
- 2 tablespoons brown sugar
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons cornstarch
- 2 cloves garlic, chopped
- 2 colored bell peppers, seeded and sliced
- 2 tablespoons low-sodium soy sauce
- 1/2 cup apple juice
- 16 ounces frozen pineapple (or a can of chunk pineapple, drained and rinsed)
- Spray a 4 qt crockpot to prevent sugar from sticking.
- Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and pineapple.
- Cover and cook on low for 7-9 hours.
- Serve with rice or shred and serve rolled up in wheat tortillas.
Autumn Sausage Casserole by A Year of Slow Cooking
- 1 pound sausage
- 1 large, or 2 small apples, chopped (no need to peel)
- 1 yellow onion, chopped
- 1/2 cup chopped carrots
- 3 cups already cooked long-grain rice
- 1/2 cup raisins
- 1 T dried parsley flakes
- 1 T brown sugar
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 1/4 tsp black pepper
- 1/3 cup chicken broth or water
- Use a 4 quart crockpot.
- Brown the sausage on the stove top.
- Dump all the ingredients into the crock, and stir well.
- Cover and cook on low for 5-7 hours.
- This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
Teriyaki and Apricot Pork Chops in the Slow Cooker by A Year of Slow Cooking
- 4 pork chops
- 2/3 cup apricot preserves
- 1/4 cup teriyaki sauce
- 1 teaspoon dried ginger
- 2 tablespoons Dijon mustard
- Use a 4-quart slow cooker. If you only have a super large cooker, that’s okay; you can put an oven-safe dish into your cooker (Pyrex, corningware, baking pan) to create a smaller cooking vessel— then load the porkchops into it.
- Put the chops into your slow cooker. In a small bowl mix together the sauce ingredients and then pour evenly over the top of the chops.
- Cover and cook on low for about 6 hours. Your chops are done when they have reached desired tenderness. Serve with rice and sauce spooned over the top.
Here is another recipes from The Kitchen Sink Recipes blog. I made this back in the dead of a Wisconsin winter when there was a few inches of snow on the ground and the wind was bitter cold. I substituted spinach for the kale in the original recipe because there was no kale at the local grocery store we went to. Jason loves soup in the winter and this is hands-down, Jason’s favorite. The spice from the sausage penetrates the soup and is calmed by the sweetness of the sweet potato.
Sausage, Sweet Potato, and Spinach Soup
- 1 tablespoon olive oil
- 4 cups chopped onion (about 2 large)
- 1 teaspoon salt, divided
- 1 teaspoon crushed red pepper
- 6 garlic cloves, thinly sliced
- 1 pound bulk spicy turkey Italian sausage (I used Jennie-O hot sausages)
- 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
- 5 cups water
- 4 cups fat-free, less-sodium chicken broth
- 1 bunch spinach, chopped
- 1 (16-ounce) can chickpeas or white beans, drained and rinsed
- Heat oil in a large Dutch oven or pot over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute.
- Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble.
- Add potato, 5 cups water, and broth; bring to a boil.
- Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender.
- Stir in remaining 1/2 teaspoon salt (to taste) and beans; cook 5 minutes or until thoroughly heated.