25 Crockpot Pork Recipes for Dinner: Easy, Comforting Meals

I’ve attached a video for every recipe below from my favorite home cooks. If you prefer video over reading, you might find these helpful. Crockpot pork recipes are a fantastic option for busy weeknight dinners because they are simple, flavorful, and require minimal effort. Whether you’re craving tender pork loin, juicy pork chops, or savory pulled pork, your slow cooker can handle it all and make your evening meal a delight.

Exploring a variety of crockpot pork recipes can open up a whole new world of easy dinner ideas. From the fall-apart tender pork loin brushed with balsamic vinegar, honey, and garlic to the succulent pork chops slow-cooked with a combination of Worcestershire sauce and Dijon mustard, there’s something for everyone.

For those who enjoy Mexican flavors, Baja pork tacos can bring a taste of Arizona right to your kitchen. Using simple, fresh ingredients and letting the slow cooker do the heavy lifting, these dishes promise delicious results with minimal prep work.

Slow-Cooker Pork Chops

For a delicious and easy dinner, try making pork chops in a slow cooker. They’re simple to prepare and come out tender and flavorful.

Ingredients:

• 4 bone-in pork chops
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon paprika
• 1 teaspoon onion powder
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 onion, sliced
• 10.5 oz can of cream of mushroom soup
• 14 oz can low sodium chicken broth
• 1 packet dry onion soup mix

Instructions:

1. Season both sides of the pork chops with garlic powder, salt, pepper, paprika, and onion powder.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear pork chops on both sides until golden brown, about 3 minutes per side.
4. Spray a slow cooker with cooking spray and place sliced onions at the bottom.
5. Place the browned pork chops on top of the onions.
6. In a bowl, mix together the cream of mushroom soup, chicken broth, and onion soup mix.
7. Pour the soup mixture over the pork chops.
8. Cover and cook on Low for 5-6 hours or on High for 2-3 hours until the pork chops are tender.

Possible Substitutes:

• Chicken broth: Vegetable broth
• Cream of mushroom soup: Cream of chicken soup or cream of celery soup
• Dry onion soup mix: Dry mushroom soup mix

She will love how tender the pork chops become, and he will appreciate the rich flavor. Serve with mashed potatoes or rice for a complete meal.

Sesame Pork Roast

Ingredients:

• Pork loin roast (3-4 pounds)
• 1/2 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons vinegar (rice vinegar works best)
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons sesame seeds
• 1 small onion, finely chopped

Instructions:

1. Mix soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, sesame seeds, and chopped onion in a medium-sized bowl.
2. Place the pork loin roast in a 5-quart slow cooker.
3. Pour the sauce mixture over the pork loin, ensuring it’s well-coated.
4. Cover the slow cooker and cook on high for 1 hour.
5. Reduce the heat to low and continue cooking for 6-8 hours until the meat is tender.
6. Remove the roast from the slow cooker and keep it warm before serving.

Possible Substitutes:

• Soy sauce: Tamari or coconut aminos
• Brown sugar: Honey or maple syrup
• Vinegar: Apple cider vinegar or white wine vinegar
• Fresh ginger: 1 teaspoon ground ginger
• Fresh garlic: 1 teaspoon garlic powder

Slow-Cooked BBQ Pork Ribs

Ingredients:

• Pork ribs
• Brown sugar
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Barbecue sauce

Instructions:

1. Remove the membrane from the ribs and pat them dry with a paper towel.
2. Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl to make a dry rub.
3. Rub the spice mixture evenly all over the ribs.
4. Cut the ribs in half or into smaller sections if needed.
5. Place the ribs in the slow cooker with the meaty side facing outward.
6. Pour barbecue sauce over the ribs, making sure they are well coated.
7. Cover and cook on low for 8-9 hours or until the ribs are tender and falling off the bone.

Possible Substitutes:

• Use chili powder instead of paprika for a spicier flavor.
• Replace brown sugar with honey for a different kind of sweetness.
• Apple cider vinegar can be used instead of lemon juice in the barbecue sauce mix.

Creamy Ham & Potatoes

Ingredients:

• 2 cups cubed ham
• 4 cups diced potatoes
• 1 cup shredded cheddar cheese
• 1 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Place diced potatoes in the crockpot.
2. Add the cubed ham over the potatoes.
3. Sprinkle the chopped onion and minced garlic evenly.
4. Pour in the heavy cream.
5. Top with shredded cheddar cheese.
6. Season with salt and pepper.
7. Cover and cook on low for 6-8 hours or until potatoes are tender.

Possible Substitutes:

• Use frozen hashbrowns instead of diced potatoes.
• Replace heavy cream with half-and-half for a lighter option.
• Substitute cheddar cheese with a cheese blend for variety.

Slow-Cooked Peachy Spareribs

Ingredients

• 3 pounds of pork spareribs
• 1 can (15 ounces) of sliced peaches in syrup
• 1 cup of brown sugar
• 1/2 cup of ketchup
• 1/4 cup of apple cider vinegar
• 2 tablespoons of soy sauce
• 2 cloves of garlic, minced
• Salt and pepper to taste

Instructions

1. In a large skillet, brown the ribs on all sides and drain any excess fat.
2. Transfer the browned ribs to a 5-quart slow cooker.
3. In a mixing bowl, combine peaches (with syrup), brown sugar, ketchup, vinegar, soy sauce, garlic, salt, and pepper.
4. Pour the peach mixture over the ribs in the slow cooker.
5. Cover and cook on low for 5-6 hours or until the meat is tender.
6. Remove the ribs and peaches from the slow cooker and place them on a serving platter.

Possible Substitutes

• For peaches: Use canned apricots or pineapple.
• For apple cider vinegar: Use white vinegar or rice vinegar.
• For soy sauce: Try tamari or coconut aminos.
• For brown sugar: Use honey or maple syrup.

These slow-cooked peachy spareribs offer a delicious mix of sweet and savory flavors, making an ideal dish for a warm, hearty dinner.

Apple Maple Chops

Ingredients:

• 4 pork chops
• 2 apples, sliced
• 1/2 cup maple syrup
• 1 onion, diced (optional)
• Salt and pepper, to taste
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp dried thyme

Instructions:

1. Place the pork chops at the bottom of the crockpot.
2. Sprinkle with salt and pepper.
3. Add apple slices and diced onion (if using) on top of the pork chops.
4. Drizzle maple syrup over the apples and pork chops.
5. Sprinkle cinnamon, nutmeg, and thyme evenly over everything.
6. Cover and cook on low for 4-5 hours or until pork chops reach an internal temperature of 160°F.

Possible Substitutes:

• Honey for maple syrup
• Pears for apples
• Fresh rosemary for thyme
• Fresh ginger for nutmeg

Hash Brown Egg Brunch

Ingredients:

• 1/3 of a 30 oz bag frozen hash browns
• 1/2 lb bacon, cooked and crumbled
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 1/2 cups shredded cheese
• 10 large eggs
• 1 cup milk
• 1 tsp salt
• 1/2 tsp pepper

Instructions:

1. Grease a 5-quart slow cooker.
2. Layer a third of the hash browns, bacon, onion, green pepper, and cheese.
3. Repeat layers twice more.
4. Whisk together eggs, milk, salt, and pepper in a large bowl.
5. Pour the egg mixture over the layers in the slow cooker.
6. Cover and cook on high for 30 minutes.
7. Reduce heat to low and cook for 3.5 to 4 hours or until eggs are set.

Possible Substitutes:

• Turkey bacon for regular bacon
• Red pepper for green pepper
• Almond milk for regular milk
• Cheddar cheese for your favorite cheese blend

Pork Chile Verde

Ingredients:

• 2 pounds pork shoulder or pork butt, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) green enchilada sauce
• 5-6 tomatillos, husked and chopped
• 2 poblano peppers, roasted and chopped
• 1 jalapeño pepper, roasted and chopped
• 1 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Season the diced pork with salt and pepper.
2. In a large skillet, heat some vegetable oil over medium-high heat. Add the pork and sear it on all sides until browned.
3. Transfer the seared pork to the crockpot.
4. Add the chopped onion, garlic, and tomatillos to the skillet and sauté until softened, then transfer to the crockpot.
5. Add green enchilada sauce, roasted peppers, cilantro, cumin, and chili powder to the crockpot.
6. Stir well to combine all the ingredients.
7. Cover and cook on low for 6-7 hours or until the pork is tender and shreds easily with a fork.
8. Shred the pork with two forks directly in the crockpot and mix well.

Possible Substitutes:

• Use chicken thighs instead of pork.
• Swap poblano peppers with green bell peppers for a milder taste.
• Substitute green enchilada sauce with homemade salsa verde.
• Replace tomatillos with green tomatoes if unavailable.

This recipe makes a tasty and easy dinner option for any night of the week!

Slow-Cooker Pork Pozole

Ingredients Needed

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 can (25 oz) hominy, rinsed and drained
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (4 oz) green chiles, diced
• 1 tsp ground cumin
• 1 tsp adobo seasoning
• 1 tsp chipotle chili powder
• 2 tsp Mexican oregano
• 4 cups chicken stock
• Salt and pepper to taste

Instructions

1. Season pork cubes with salt and pepper.
2. Add pork, hominy, onion, garlic, and green chiles into the slow cooker.
3. Sprinkle cumin, adobo seasoning, chipotle chili powder, and Mexican oregano over the mixture.
4. Pour chicken stock into the slow cooker.
5. Stir everything together until well mixed.
6. Cover and cook on low for 6-8 hours, or until pork is tender.
7. Once cooked, taste and adjust seasoning if needed.

Possible Substitutes

• Pork shoulder: Use chicken thighs or beef chuck if preferred.
• Hominy: Substitute with canned corn or chickpeas.
• Chicken stock: Use vegetable broth or beef broth.
• Green chiles: Swap with jalapeños or poblano peppers.

Enjoy your warm, flavorful Slow-Cooker Pork Pozole!

Pork, Bean & Rice Burritos

Ingredients:

• 1 pork roast (3-4 lbs)
• 1 cup water
• 1 tbsp beef granules
• 1 can black beans, drained and rinsed
• 2 cups cooked rice
• 1 cup salsa
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Tortillas
• Optional toppings: shredded cheese, sour cream, avocado, lettuce

Instructions:

1. Mix the water and beef granules in a small bowl and pour around the pork roast.
2. Cook in the slow cooker on low for 6-8 hours until the pork is tender.
3. Remove the pork and cool slightly, reserving 1/2 cup of the cooking juices. Discard the rest.
4. Shred the pork with two forks and return it to the slow cooker along with the retained juices.
5. Add black beans, cooked rice, salsa, chili powder, garlic powder, onion powder, salt, and pepper. Stir to combine.
6. Cook on low for an additional 30 minutes to let the flavors meld.
7. Spoon the mixture onto tortillas and add any optional toppings before wrapping into burritos.

Possible Substitutes:

• Pork roast: Use chicken or beef.
• Black beans: Substitute with pinto beans or kidney beans.
• Rice: Use quinoa or cauliflower rice for a different twist.
• Salsa: Swap with diced tomatoes and green chilies.
• Beef granules: Use chicken or vegetable bouillon cubes.

Southwestern Pork and Squash Soup

Ingredients Needed:

• 1 lb pork, cubed
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped
• 2 cups butternut squash, cubed
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a skillet, heat oil over medium heat. Add pork and brown on all sides.
2. Transfer pork to slow cooker. Add onion, bell pepper, garlic, jalapeño, and squash.
3. Stir in tomatoes, black beans, chicken broth, chili powder, cumin, salt, and pepper.
4. Cover and cook on low for 4-5 hours or until pork is tender.

Possible Substitutes:

• Chicken for pork
• Sweet potato for butternut squash
• Pinto beans for black beans
• Vegetable broth for chicken broth

Country Rib Sandwiches

Ingredients

• 2 lbs boneless country-style pork ribs
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 4 sandwich buns or rolls
• Coleslaw (optional)

Instructions

1. Prepare the Ribs: Season the pork ribs with salt, pepper, garlic powder, and onion powder.
2. Mix the Sauce: In a bowl, combine BBQ sauce, apple cider vinegar, and brown sugar.
3. Add to Crockpot: Place the seasoned ribs in the crockpot and pour the BBQ mixture over them.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ribs are fork-tender.
5. Shred the Meat: Once cooked, remove the ribs from the crockpot, shred the meat with two forks, and return it to the sauce.
6. Assemble Sandwiches: Toast the sandwich buns. Pile the shredded pork onto each bun and top with coleslaw if using.

Possible Substitutes

• Pork Substitutes:

  • Chicken thighs
  • Beef brisket

• Sauce Substitutes:

  • Honey mustard sauce
  • Teriyaki sauce

• Bun Substitutes:

  • Ciabatta rolls
  • Pretzel buns

• Coleslaw Substitutes:

  • Pickled onions
  • Lettuce and tomato

These simple steps will have you enjoying tasty Country Rib Sandwiches in no time!

Slow-Cooked Cherry Pork Chops

Ingredients:

• 4 pork chops
• Salt and pepper to taste
• Cooking spray
• 1 can cherry pie filling (21 oz)
• 2 tablespoons lemon juice
• 1 teaspoon ground mace
• 1 bouillon cube

Instructions:

1. Spray a large skillet with cooking spray.
2. Brown the pork chops in the skillet over medium heat on both sides. Season with salt and pepper.
3. In a 3-quart slow cooker, combine the cherry pie filling, lemon juice, mace, and crumbled bouillon cube.
4. Place the browned pork chops into the slow cooker.
5. Cover and cook on low for 3-4 hours until the meat is no longer pink.

Possible Substitutes:

• Chicken Breasts instead of pork chops
• Apple Pie Filling for a different fruit flavor
• Ginger instead of mace
• Apple Cider Vinegar instead of lemon juice

Saucy Ranch Pork and Potatoes

Ingredients needed:

• 4-6 pork chops
• 4-6 potatoes, diced
• 1 packet ranch seasoning mix
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 1 cup milk
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Butter cubes

Instructions:

1. Place potatoes in the bottom of a 6-quart slow cooker.
2. Place pork chops on top of the potatoes.
3. In a bowl, mix the soups, ranch seasoning, milk, olive oil, and apple cider vinegar.
4. Pour the mixture over the pork chops and potatoes.
5. Dot the top with butter cubes.
6. Cover and cook on low for 5-6 hours or high for 3-4 hours until pork and potatoes are tender.

Possible substitutes:

• Use chicken breasts instead of pork chops.
• Swap out cream of mushroom soup for cream of celery.
• Substitute sour cream for milk.
• Use sweet potatoes instead of regular potatoes.

Pork Chili

Ingredients

• 1.5 lbs pork (ground or cubed)
• 1.5 tablespoons chili powder
• 1.5 teaspoons dried oregano
• 1 can (10 oz) Rotel tomatoes, undrained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (16 oz) kidney beans
• 1 bell pepper, chopped
• 1 jalapeño, minced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 cup beef broth

Instructions

1. Cook the Pork: In a skillet, cook pork in oil over medium-high heat until browned, about 5-6 minutes.
2. Combine Ingredients: Transfer the pork to a slow cooker. Add all the vegetables, beans, tomatoes, and spices.
3. Mix Well: Stir until the ingredients are mixed well.
4. Cook: Cover and cook on low for 6-7 hours or until the pork is tender.
5. Serve: Serve hot, garnished with cheese, sour cream, or cilantro if desired.

Possible Substitutes

• Ground pork can be replaced with cubed pork roast or tenderloin.
• Kidney beans can be replaced with black beans or pinto beans.
• Jalapeño can be replaced with green chilies for less heat.
• Beef broth can be replaced with chicken broth or vegetable broth.

Lime-Chipotle Carnitas Tostadas

Ingredients

• 2 pounds pork shoulder
• 1 large onion, chopped
• 4 garlic cloves
• 1 cup chicken broth
• 2 limes, juiced
• 2 teaspoons chipotle powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Tostada shells
• Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, sour cream, shredded cheese

Instructions

1. Place the pork shoulder in the slow cooker.
2. Add the chopped onion and garlic cloves.
3. Pour in the chicken broth and lime juice.
4. Sprinkle with chipotle powder, cumin, salt, and pepper.
5. Cover and cook on low for 8-10 hours until the meat is tender.
6. Remove the pork and cool slightly.
7. Shred the pork with two forks.
8. Strain the cooking juices, reserving garlic cloves.
9. Mash the garlic and mix it back with the juices and pork.
10. Return the pork mixture to the slow cooker to warm.
11. Serve the shredded pork on tostada shells.
12. Add desired toppings and enjoy!

Possible Substitutes

• Pork shoulder: Use boneless pork loin or pork butt.
• Chipotle powder: Substitute with smoked paprika or chili powder.
• Chicken broth: Use vegetable broth or beef broth.
• Tostada shells: Use corn tortillas or taco shells.

“Secret’s in the Sauce” BBQ Ribs

Ingredients:

• 2 racks of pork ribs
• 1 bottle of your favorite BBQ sauce
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 2 teaspoons garlic powder

Instructions:

1. Prepare the Ribs: Remove the silver skin from the back of the ribs. This helps the meat become more tender.
2. Mix the Sauce: In a bowl, combine BBQ sauce, brown sugar, apple cider vinegar, and garlic powder.
3. Coat the Ribs: Generously coat both sides of the ribs with the sauce mixture.
4. Cook in the Crockpot: Place the ribs in the crockpot. Pour any remaining sauce over the top.
5. Slow Cook: Cover and cook on low for 6-8 hours, until the meat is tender and falls off the bone.
6. Finish: If desired, transfer the ribs to a baking sheet, brush with more BBQ sauce, and broil for 3-5 minutes to caramelize the sauce.

Possible Substitutes:

• BBQ Sauce: Use homemade BBQ sauce or replace with honey mustard.
• Brown Sugar: Substitute with honey or maple syrup.
• Apple Cider Vinegar: Use white wine vinegar or lemon juice.
• Garlic Powder: Use fresh minced garlic.

Enjoy these tender, delicious BBQ ribs for a comforting dinner!

Conga Lime Pork

Ingredients

• 1 pork roast (3-4 lbs)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp water
• 2 chipotle peppers, chopped
• 3 tbsp molasses
• 1 mango, diced
• 1 lime (juice and zest)
• 1 bag of coleslaw mix
• Salt and pepper to taste

Instructions

1. Place the pork roast in the slow cooker.
2. In a skillet, sauté the onion until tender.
3. Add garlic and cook for 1 more minute.
4. Stir in water, chipotle peppers, and molasses.
5. Pour the mixture over the pork in the slow cooker.
6. Cover and cook on high for 4-5 hours or until the meat is tender.
7. Remove the pork, let it cool slightly, and skim fat from the cooking juices.
8. Shred the pork using two forks and return it to the slow cooker to heat through.
9. In a bowl, combine coleslaw mix, mango, lime juice, lime zest, and remaining salt and pepper.

Possible Substitutes

• Instead of mango: pineapple or peach
• For chipotle peppers: jalapeños or canned green chilies
• In place of molasses: honey or brown sugar

Cheesy Tater Tots & Canadian Bacon

Ingredients

• Tater Tots
• Canadian bacon
• Bell peppers
• Onion
• Pineapple chunks
• Eggs
• Milk
• Pizza sauce
• Provolone cheese
• Parmesan cheese (optional)
• Cooking spray or oil

Instructions

1. Layer ingredients: Spray the crockpot with cooking spray. Layer half of the Tater Tots at the bottom.
2. Add toppings: Layer Canadian bacon, chopped bell peppers, chopped onions, and pineapple chunks on top of the Tater Tots.
3. Add remaining Tater Tots: Add the remaining Tater Tots on top of the previous layers.
4. Prepare sauce: In a large bowl, whisk together eggs, milk, and pizza sauce.
5. Pour sauce: Pour the egg mixture over the Tater Tot layers.
6. Add cheese: Sprinkle generously with provolone cheese.
7. Cook: Cover and cook on low for 4-5 hours or until everything is heated through.
8. Let stand: If desired, sprinkle Parmesan cheese on top. Let the dish stand, covered, for 20 minutes before serving.

Possible Substitutes

• Canadian bacon: Regular bacon, ham, or turkey bacon
• Provolone cheese: Mozzarella, cheddar, or Monterey Jack
• Pizza sauce: Marinara sauce or tomato sauce
• Bell peppers: Poblano peppers or sweet peppers
• Pineapple chunks: Fresh pineapple slices or canned pineapple bits

Slow-Cooked Pork Stew

Ingredients

• 1.5 lbs cubed pork
• 2 cups beef broth
• 1 cup red wine
• 3 carrots, chopped
• 3 celery stalks, chopped
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Prepare the pork. Season the cubed pork with salt and pepper. Coat with flour.
2. Brown the pork. Heat oil in a frying pan over high heat. Sear the pork until browned on all sides.
3. Transfer to slow cooker. Move the browned pork to the slow cooker.
4. Deglaze the pan. Add red wine to the frying pan and cook for 1 minute, scraping up any brown bits.
5. Combine ingredients. Pour the wine, broth, and tomato paste into the slow cooker. Mix well.
6. Add vegetables. Add carrots, celery, potatoes, onion, and garlic to the slow cooker. Stir to mix.
7. Cook. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
8. Thicken the stew. In the last 30 minutes, add frozen peas. If desired, mix cornstarch with water to thicken.

Possible Substitutes

• Red wine: Use additional beef broth.
• Beef broth: Chicken broth works too.
• Potatoes: Sweet potatoes or turnips.
• Rosemary and thyme: Use Italian seasoning.

Hearty Pork & Black Bean Nachos

Ingredients

• 1 lb pork, minced
• 1 can black beans, drained
• 1 bag tortilla chips
• 1 cup shredded cheese (cheddar or monterey jack)
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1 tsp chili powder
• Salt to taste
• Olive oil

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add minced pork and cook, stirring, until no longer pink, about 5-6 minutes.
3. Add chili powder and salt to the cooked pork. Stir well and set aside.
4. Arrange tortilla chips on a large ovenproof platter or baking dish.
5. Spread the cooked pork over the chips.
6. Sprinkle black beans evenly over the pork and chips.
7. Top with shredded cheese.
8. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
9. Remove from the oven and add chopped onion and minced garlic on top before serving.

Possible Substitutes

• Chicken or beef instead of pork.
• Pinto beans instead of black beans.
• Vegan cheese for a dairy-free option.
• Corn chips in place of tortilla chips.

Enjoy this hearty nacho dish as a fun and delicious dinner option!

Forgotten Jambalaya

Ingredients Needed:

• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 cup chopped celery
• 1 cup chopped green bell peppers
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1-2 sausages, sliced
• 2 boneless chicken breasts, cubed
• 1 teaspoon cajun seasoning
• 1/4 teaspoon cayenne pepper
• 1/2 pound shrimp, peeled and deveined
• Cooked rice for serving

Instructions:

1. In a 5-quart slow cooker, combine tomatoes, broth, and tomato paste.
2. Stir in celery, bell peppers, onion, and garlic.
3. Add the sliced sausage and cubed chicken. Sprinkle with cajun seasoning and cayenne pepper.
4. Cover and cook on low for 4-6 hours, or until the chicken is tender and no longer pink.
5. Stir in the shrimp, cover, and cook for an additional 15-30 minutes, until shrimp turn pink.
6. Serve over cooked rice.

Possible Substitutes:

• Tomatoes: Fresh tomatoes instead of canned.
• Chicken Broth: Vegetable broth for a different flavor.
• Chicken Breasts: Chicken thighs for a juicier texture.
• Cajun Seasoning: Creole seasoning for a similar taste.

Slow-Cooked Sauerkraut Soup

Ingredients needed:

• 1 pound pork shoulder, cubed
• 1 jar (32 oz) sauerkraut, drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 large potato, peeled and diced
• 1 apple, peeled and diced
• 2 carrots, sliced
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Sear the pork: Heat olive oil in a skillet over medium-high heat. Sear the cubed pork on all sides until browned. Transfer to the slow cooker.
2. Add vegetables: Place the diced onion, garlic, potato, apple, and carrots around the pork in the slow cooker.
3. Add sauerkraut and seasonings: Sprinkle the caraway seeds, salt, and pepper over the ingredients in the slow cooker. Pour the drained sauerkraut on top.
4. Pour broth: Add the chicken broth, ensuring all ingredients are submerged.
5. Cook: Cover and cook on low for 6-8 hours, or until the pork is tender and the vegetables are cooked through.
6. Serve: Stir the soup well and serve hot. Enjoy!

Possible substitutes:

• Pork shoulder: Use pork loin or pork belly.
• Chicken broth: Substitute with vegetable broth or beef broth.
• Potato: Use sweet potato or parsnip.
• Olive oil: Replace with canola oil or butter.

Saucy Chinese Pork Chops

Ingredients

• 4 pork chops
• 1/2 cup onion, diced
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup water
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ground ginger

Instructions

1. Spray a 3-quart slow cooker with cooking spray.
2. Place the pork chops at the bottom.
3. In a small bowl, mix onion, ketchup, brown sugar, water, soy sauce, garlic, and ginger.
4. Pour the sauce mixture over the pork chops.
5. Cover and cook on low for 3-4 hours or until the pork is tender.
6. Serve with rice and the cooking juices.

Possible Substitutes

• Onion: Green onions or shallots
• Soy Sauce: Tamari or coconut aminos
• Brown Sugar: Honey or maple syrup
• Ground Ginger: Fresh grated ginger or ginger paste