Slow Cooker Carnitas

Slow Cooker Carnitas

INGREDIENTS

4-5lb pound boneless pork butt/shoulder, cut into six equal pieces

2 teaspoons salt

1 teaspoon pepper

1 tablespoon oregano

1 tablespoon cumin

8 cloves garlic, crushed

1 medium onion, quartered

3 bay leaves

1 lime, juiced

1 large orange, juiced (save the spent halves)

Optional Toppings

Corn tortillas

Rice

Black beans

Salsa

Guacamole

Pineapple

Sour cream

Cilantro

Cheese

PREPARATION

1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated. 

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily. 

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer. 

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges. 

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos! 

LABEL (12): Slow Cooker Carnitas. Cook on LOW in crockpot for 8-10 hours, until pork easily shreds. Remove pork, shred, and place on foil lined baking sheet  top with 1c of liquid  and broil 5-10 minutes. Warm corn tortillas for 30 seconds. Optional toppings - cilantro, onion, cheese, pineapple, avocado, lime juice.

Crockpot Mango Chicken

Courtesy of Our Recipe Club

4 boneless, skinless chicken breasts

2 cups tomato based mango salsa- i use the one with peach from Costco

2/3 cup brown sugar

1 TBSP salt

Label (12); Bethany's Crockpot Mango Chicken: Put all ingredients in the crockpot on low for 8-10 hours or high for 4-6.  Shred chicken.  Use in tacos, burritos, enchiladas, nachos, etc.   

This turns out so tender and flavorful. Serve with rice, black beans, pico de gallo,  & Cafe Rio ranch dressing to make tacos, nachos, enchiladas or even a wonderful salad. ENJOY!

Kalua Pork

Ingredients:

3-4 lbs Pork Shoulder Boneless
2 Tbsp Liquid Smoke
2 Tbsp Sea Salt


Rub pork with liquid smoke and salt all over. Enclose in aluminum foil and bake at 275 for 4-5 hours. Do not open foil to peek. Remove from oven. Open foil and shred with 2 forks. Can remove fat if desired. Serve over cabbage if desired.

Label (12) : Kalua Pork Place liquid smoke in baking dish, put meat in and rub in salt, cover with foil. Cook at 275 for 4-5 hours with out lifting foil. Remove from oven, open foil and remove fat then shred. Enjoy 8-5-10

BBQ Chicken Sandwiches

1 cup BBQ
1/4 cup Italian dressing
1/4 cup brown sugar
2 tbsp worcestershire sauce
4-6 chicken breasts
hamberger buns
frozen sweet potato fries

Place all ingredients in crockpot and cook on low 6-8 hours or on high 4-6 hours. Shred chicken and return it to the crockpot stir it up and pile it onto the buns (you can toast the buns if you'd like).

Bake the sweet potato fries in the oven (follow the directions on the bag).

White Bean Chili

2-3 chicken breasts (after cooked, shread)
2 cans grean northern beans (drained)
2 cans butter beans (drained)
3 cloves garlic
1 can mild green chillies
1 tsp cumin
1 tsp oregano
1 can chicken broth

1 cup sour cream
1 cup shreaded cheese

throw all in crockpot minus cheese and sour cream.  with 45 min left add sour cream and cheese

cook on low for 4-6 hours

LABEL: cook on low for 4-6 hours. ADD SOURCREAM AND CHEESE with 45 min left

Kielbasa and Beans w/ Flour Tortillas

1 15 oz cans black beans, drained and rinsed
1 15ozGreat Northern beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1/2  onion, diced
1/4 cup barbecue sauce
1/3 cup ketchup
1/2 tbsp Worcestershire sauce
1/2 tbsp mustard
1/2 tsp chili powder
1/2 tbsp apple cider vinegar
1/4 cup maple syrup
1/8 cup molasses
8 oz chicken broth
1/4 lb bacon, cooked, cut into bite size pieces
1 lbs Kielbasa, cut into bite size pieces

1. In a large slow cooker, add all of the ingredients. 
2. Cook on low for 4-6 hours.
3.  Warm up flour tortillas on stovetop, spread the insides with melted butter and then roll them up, tortillas are served on the side. 
4. Serve kielbasa and beans in bowls, tortillas can be dipped in kielbasa and beans. 

Label: Add all ingredients to slow cooker.  Cook on low for 4-6 hours. Warm flour tortillas and spread the insides with melted butter.  Roll up and serve on the side to be dipped in the kielbasa and beans. 

Slow Cooker Creamy Chicken and Broccoli Over Rice

Ingredients

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Instructions

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

Labels-(24)  Thaw. Spray Crockpot with cooking spray. Add cream of chicken soup, chicken broth. Stir in seasonings and add chicken.  cook low 4-6 hrs. When 30 minutes are left shred chicken, add broccoli, 1 cup sour cream and cheese. Serve over rice, may add more cheese on top if desired.