Recipes

[homedecor1]

I purchased one as spouse likes pork but it's plain. This is the first time I bought this.  I plan to serve with mashed potatoes, sauerkraut and a veg.

I'm looking for  a ez recipe to give a little flavor.  Suggestions welcomed.

Thank you!!

[Kachina624]

I love barbecued pork and this stuff gives it a wonderful flavor and is so easy to do in a crock pot. Smells heavenly too.  Cut in slices or shred for sandwiches.

[Carmie]

I cook my pork in the same roaster pan with the sauerkraut.  It's good in a crock pot.

i just salt and pepper it and drop it in all together. The pork gets infused with flavor from the sauerkraut.  it really doesn't need any other flavor.

I just made it last Saturday for dinner.

[Kachina624]

@Carmie. I add a chopped apple and about 1/2 tsp Carraway seed.  I consider it a winter dish, however.

[Nightowlz]

We like Peach Pork Loin. We don't eat sauerkraut so not sure if peach goes with that or not. I really don't think it has a peach taste. I have made it in the oven but DH usually makes it on the grill.

Peach Pork Loin Roast

1 C peach preserves

2 T honey

Juice of 1 small lemon

1 boneless pork loin roast, about 3 lbs.

Salt and pepper, to taste

In a medium saucepan, combine the peach preserves, honey & lemon. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

Heat oven to 350°.

Line a 13 x 9 x 2 baking pan with foil.

Sprinkle the pork roast with salt and pepper.

Place the roast, fat side up, in the prepared pan.

Roast for 1 hour.

Brush the roast all over with the peach glaze mixture. Continue roasting for about 30 to 40 minutes, brushing with glaze frequently.

A meat thermometer should read 160° when inserted in the center of the roast.

Serves 6 to 8.

This one was made on the grill.

[Sooner]

Slow cooker recipe:

Recipe from this forum mid 1990s

Inky Dinky Doo Q

Crockpot BBQ

• Beef & Pork Indoor "Barbeque" (Sooner)
• 1 1/2 lb. beef stew meat (I buy a chuck or arm roast and cut it up—can use all beef)
  1 1/2 lb. pork loin roast (cut into bite size pieces)
  2 c. chopped onion
  2 c. chopped green pepper
  1/2 c. firmly packed brown sugar
  2 t. salt
  1 t. dry mustard
  3 t. chili powder
  1/4 c. vinegar
  2 t. Worcestershire sauce
  1 (6 oz.) can tomato paste
  
  In slow cooker, combine all ingredients.
  
  Cook one hour on high. Reduce heat to
  low and cook for 7 to 9 hours until meat is tender.
  
  Shred meat and serve on buns, with or without coleslaw.

[Carmie]

@Kachina624    I have seen people add apple and caraway seeds, but my husband is a purest...he would have a fit if I made it that way.

His family eats a lot of pork and sauerkraut and they even make sauerkraut in crocks every fall with fresh cabbage.  Some is shredded and some is made using the whole head of cabbage.  The cabbage leaves are stuffed with a meat and rice mixture.  

They always have it for Christmas parties, New Year Day and just because.

They even make a sauerkraut and white bean dish.Thankfully, my DH will not eat that.

They also make a sauerkrut salad with oil and vinegar.  I can't eat sauerkraut as much as they do....it's too salty for me.

I do make it once in a while for him because he loves it.

[RedTop]

I buy a much larger version of this pork loin (usually 15+ lbs), cut it in 2-3 smaller roasts, and freeze.  My family loves it cooked in a covered roaster with Dr Pepper, brown sugar, several large diced onions, 2 chipotle peppers and a heaping tablespoon of adobo sauce at 300 for 4-5 hours.  

[Sooner]

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@RedTop wrote:

I buy a much larger version of this pork loin (usually 15+ lbs), cut it in 2-3 smaller roasts, and freeze.  My family loves it cooked in a covered roaster with Dr Pepper, brown sugar, several large diced onions, 2 chipotle peppers and a heaping tablespoon of adobo sauce at 300 for 4-5 hours.  

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@RedTop How much Dr Pepper do you use?  Brown the roast first then put the DP around it?  My husband adores DP.   Sounds good (things go better with Coke,but then what are you gonna do with a DP lover in the house?). 

[Kachina624]

@Carmie.  I had a friend, an old bachelor, who made his own sauerkraut and served it for Thanksgiving dinner along with the turkey. I had trouble pretending I liked that combo.  He was so proud of his efforts