Pork BBQ

Ingredients:
Roast
- 1 loin cut pork roast
- 1 large white onion
- 3 carrots
- 4 medium red potatoes
- 1 bulb anise
- Salt, pepper
- Worcestershire sauce
- Bar-B-Que sauce (see below, enough to cover roast)
- 1/2 c. water
- 2 tbsp flour

Sauce (~1 cup)
- 1/2 c. vinegar
- 3 tbsp. honey
- 2 tsp. salt
- 2 tsp. pepper
- 3 tsp. cayenne chili powder
- 3 tbsp. catsup

Cut .5 inch gashes in the loin, each about 1 inch apart. Rub in salt and pepper.

Line the slow cooker with potatoes, onions, and anise. Place pork in cooker and carrots along the sides.

Sprinkle the pork generously with Worcestershire - be sure to put some in slits. Pour Bar-B-Que sauce completely over roast putting into slits also. Pour water in bottom of cooker to prevent sticking and to cook the side veggies. Cook on high about 5 hours. Remove pork and vegetables and keep in separate containers.

Skim fat from remaining sauce. On the side, mix about 2 tablespoons of flour with 1/4 cup water until smooth. Simmer sauce, adding flour mixture until thick.

Pull meat off bone into small pieces, discarding fat and bone. Mix in sauce. This is delicious on buns or plate with vegetables.

This recipe is very loosely based on the following recipes from cooks.com:
http://www.cooks.com/rec/view/0,1627,147166-243207,00.html (Slow cooker pork roast)
http://www.cooks.com/rec/doc/0,1627,147172-225193,00.html (Pork Barbecue)

Chili-Cornbread Bake - Ready in 30 minutes!

Ingredients:

1 box Cornbread Mix for 6 muffins (I've had success with Jiffy and Marie Callender's)

1 Egg

1/3 Cup Milk

1 Can of Chili (I usually look for stuff that's low-fat but high in protein)

Directions (using a box of Jiffy mix):

1. Line a 9 x 5" or 8 x 4" pan with foil (for easy cleanup) and spray it with non-stick spray. Preheat the oven to 400 F.

2. Open the can of Chili and dump it into the pan.

3. Prepare the cornbread mix according to the directions on the box* and pour it over the chili in the pan. My box required 1 egg and 1/3 cup of milk.

4. Bake at 400 F for 25-30 minutes, or until a toothpick inserted through the cornbread comes out clean. The box says to bake it for 15-20 minutes, but in the past baking for a few minutes more ensured that the bottom of the cornbread was cooked all the way.

*If you want to jazz up the recipe add 3/4 cup of drained corn to the mix with 1 chopped jalapeno and half of a diced onion. It'll do wonders.

Cost: ~$2.50 for 2 meals!

Pork Apple Stew

This is a recipe that I used about a month ago. 50c/lbs gala apples at Vons right now! I'd eventually like to try this with granny smith apples, and a home-cooked broth. The recipes linked were used as guides, definitely did not follow them very well. Note: measurements are not accurate. That's not how I cook.

Ingredients

1 (4-pound) pork loin, cut into 3-inch cubes and lightly floured
2 tablespoons grapseed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
2 carrots, pared, cut into 1/2-inch rounds
4 apples, peeled, cored, quartered

1/2 teaspoon dried thyme

2 Large potatoes

2 tablespoons red wine

1. Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper.
2. Add onions, potatoes, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5 to 6 minutes. Add red wine and simmer for 1-2 minutes. Transfer to a 4-quart slow cooker and top with pork cubes.
3. Cover and slow-cook on High for 1 hour, then on Low until pork is tender, about 5 hours.
4. Skim off fat from surface of cooking liquid.
5. Stir gently and serve immediately with warm bread.

Serves 8

http://cooksrecipes.com/soup/autumn_pork_and_apple_stew_recipe.html
http://www.foodreference.com/html/autumn-p-a-s.html

Slow Cooker Barbecued Beef

Ingredients:

3 1/2 - 4 lb Chuck Roast (bone in is okay)

1 onion, cubed

1 clove of garlic, minced

1 bottle of bbq sauce (I like "Sweet Baby Ray's")

1/3 cup brown sugar

1/4 cup vinegar (for a kick)

1 Tbsp Tabasco sauce, optional

1/2 tsp salt

Directions:

1. Cut excess fat off of the roast and throw it away (unless you want a heart attack). If the roast doesn't fit in your crock pot, you might have to cut it into pieces (duh).

2. Put the meat in the crock pot.

3. Throw in the onion and garlic.

4. In a medium sized bowl mix the bbq sauce, sugar, vinegar, tabasco sauce, and salt. Pour the mixture over the meat in the crock pot.

5. Turn your crock pot on its low setting and let it cook with the lid on for about 8 hours (7-9 should be okay).

6. With two forks, shred the meat in the crock pot (careful - juice might splash). Now would be a good time to remove any bones and taste the beef to see if it needs more fire, tang, or sweet.

7. Cook for another hour on high with the lid off so the sauce thickens.

8. Serve on toasted bagels, hoagie rolls, with rice and veggies, etc...I'm lactose, but shredded cheddar/mozzarella cheese on top would probably be awesome.

This lasted me four dinners, but it'll probably last most a little longer (unless you eat a pound of meat per meal like I do)

And yes. I do eat everything with chop sticks.

Just what it sounds like.

Post your recipes here so we can all eat what YOU'RE eating!

If you make anything that turns out to be a disaster, that's also good. Just make sure to let us know, or better yet, post a picture!

It might be cool to tag main ingredients in the "labels" for easy searching.