crock pot

Jamaican Jerk Pork Slow Cook

Borrowed from Complete Slow Cooker Cookbook, Carol Heding Munson

I’m trying this out today; first time I’ve made this.I’m going to serve this with brown rice and some steamed veggies.

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Medium Crockery Pot
Makes 4 Servings

2 cups (480 mL) fat-free beef broth
2 teaspoons dried minced onions
1 teaspoon dried thyme
1 teaspoon garlic powder
l teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon allspice
Pinch of ground cloves
1 pound (455 g) pork tenderloin
3 tablespoons cold water
2 tablespoons cornstarch

Pour the broth into the Crockery pot.

In a small bowl, combine the onions, thyme, garlic, red pepper flakes, cinnamon, ginger, allspice and cloves. Rub the spice mixture into all sides of the pork. Place the pork in the Crockery pot.

Cover and cook on LOW until the pork is cooked through and a meat thermometer registers 160 degrees F or 7l degress C, 6 to 8 hours. Let rest for 10 minutes before slicing and serving.

Remove to a platter, reserving the broth; keep the pork warm. Pour the broth into a saucepan.

In a small cup whisk together the cold water and cornstarch.

Stir into the broth, and cook, stirring, over medium heat until slightly thickened. Slice the pork and serve topped with the thickened broth.

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Crock-Pot BBQ Ribs Recipe

The meat falls off the bone as you take them out of the crock pot!

Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

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Low Carb Texas Chili

From the Kitchen of: The Everyday Low Carb Slow Cooker Cookbook.

Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve toned down the spiciness a bit in order to appeal to most people, but feel free to add more red pepper flakes if you really want to sweat!

Yield: 6 servings

  • 3 pounds chuck beef stew meat, fat trimmed
  • 1 tablespoon minced garlic
  • 1/4 cup chili powder
  • 1 teaspoon red pepper flakes (add more if you want it spicier)
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon oregano
  • 1 teaspoon cumin
  • 2 cubes beef bouillon
  • 1 teaspoon black pepper
  • 1 14.5-ounce can beef broth
  • 1/2 medium onion, finely chopped

optional garnishes:
sour cream
lime wedges

Add all ingredients to the slow cooker crock and mix well. Cover and cook on low for 8 hours.

Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish.

Approximate nutritional content:

Calories: 487 protein: 61g net carbs: 5.5g fat: 23g cholesterol: 192mg sodium: 1,193mg

Cook’s Tip:

To make authentic Texas chili, chuck beef must be used. If your grocer doesn’t offer chuck stew meat, ask the butcher to cut up a chuck shoulder roast for you

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