Slow Cooker Sweet and Spicy Asian Pork Shoulder

Ingredients

1/2 

cup 

low-sodium soy sauce

1/2 

cup 

brown sugar

1 to 2 

tablespoons 

chili-garlic sauce (found in the Asian aisle of the supermarket)

1 

tablespoon 

grated fresh ginger

1 

teaspoon 

Chinese five-spice powder (optional)

kosher salt and black pepper

2 1/2 

pounds 

pork shoulder, trimmed of excess fat and cut into 2-inch pieces

1 

cup 

long-grain white rice

1 

medium head bok choy, thinly sliced (about 8 cups)

2 

scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

Slow-Cooker Vegetable Stew

Ingredients

4 

large carrots, diagonally sliced into 2-inch pieces (about 5 cups)

2 

medium turnips, peeled and cut into 1-inch cubes (about 3 cups)

1 

large onion, diced (about 1 cup)

2 

garlic cloves, minced

1 

14-ounce can diced tomatoes

1 

cup 

vegetable or chicken broth

1 

teaspoon 

kosher salt

1/2 

teaspoon 

ground cumin

1/4 

teaspoon 

crushed red pepper flakes

1 

zucchini, cut into 1/2-inch slices

1 

16-ounce can chickpeas, drained

Directions

1. Combine the carrots, turnips, onion, garlic, tomatoes (with their liquid), broth, salt, cumin, and pepper flakes in a 4- to 6-quart slow cooker. Cook on low heat for 6 hours, or on high for 3 hours.
2. Add the zucchini and chickpeas and cook 1 hour longer on low.

Slow-Cooker Tuscan Pot Roast

Ingredients

1/3 

cup 

olive oil

1 

2 1/2- to 3-pound bottom-round pot roast

2 

large onions, quartered

2 

celery stalks, thinly sliced (2 cups)

2 

large carrots, thinly sliced (2 cups)

3 

garlic cloves, minced

1 

6-ounce can tomato paste

1 

cup 

dry red wine

1 

1/2-ounce package dried mushrooms (such as portobello)

1 

tablespoon 

kosher salt

1 

teaspoon 

dried oregano

1 

28-ounce can whole plum tomatoes, chopped, liquid reserved

Directions

1. Heat the oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
2. To the fat remaining in the skillet, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the contents of the skillet to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
3. Cook 8 hours on low heat, or 4 hours on high heat.

Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw

Ingredients

2 

pounds 

boneless pork shoulder or butt, trimmed of excess fat

1/4 

cup 

packed brown sugar

1 

teaspoon 

chili powder

1 

garlic clove, chopped

kosher salt and black pepper

1/2 

cup 

plus 2 tablespoons cider vinegar

1/4 

cup 

mayonnaise

1/4 

cup 

sour cream

1/2 

teaspoon 

granulated sugar

4 

cups 

coleslaw mix (2/3 of a 14-ounce package)

1 

cup 

barbecue sauce

6 

soft sandwich rolls, split

bread-and-butter pickles and potato chips, for serving

Directions

1. Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
2. Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).
3. Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, the remaining 2 tablespoons of vinegar, and ¼ teaspoon each salt and pepper. Add the coleslaw mix and toss to combine; cover and refrigerate until ready to serve.
4. Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.

Slow-Cooker Pulled-Pork Tacos

Ingredients

2 

cups 

store-bought salsa, plus more for serving

2 

tablespoons 

chili powder

2 

tablespoons 

dried oregano

2 

tablespoons 

unsweetened cocoa powder

kosher salt

1 

2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat

18 

corn tortillas

1/2 

cup 

fresh cilantro sprigs

3/4 

cup 

sour cream

1 

lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles

Ingredients

1/2 

cup 

low-sodium soy sauce

1/2 

cup 

dark brown sugar

2 

tablespoons 

rice wine vinegar

1 

teaspoon 

toasted sesame oil

1 

1-inch 

piece fresh ginger, peeled and sliced

1⁄4 to 1⁄2 

teaspoon 

crushed red pepper

2 1/2 

pounds 

pork shoulder, trimmed and cut into 2-inch pieces

12 

ounces 

soba noodles

2 

red bell peppers, thinly sliced

1/2 

pound 

snow peas, trimmed

chopped roasted peanuts, for serving

Directions

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
2. Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.
3. Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

Slow-Cooker Spinach and Ricotta Lasagna With Romaine Salad

Ingredients

2 

10-ounce 

packages chopped frozen spinach, thawed and squeezed to remove excess moisture

1 

cup 

ricotta

3/4 

cup 

grated Parmesan (3 ounces)

3 

cups 

marinara sauce

6 

regular lasagna noodles (not no-boil)

1 1/2 

cups 

grated mozzarella (6 ounces)

2 

tablespoons 

olive oil

2 

teaspoons 

red wine vinegar

kosher salt and black pepper

1 

small head romaine lettuce, cut into strips (about 8 cups)

1 

cucumber, thinly sliced

1/2 

small red onion, thinly sliced

Directions

1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.