Slow Cooker Pork Recipes

Pork Recipes for the Slow Cooker and/or Dutch Oven

Autumn Pork Chops
BBQ Pork with Sauce
Brenda’s Baby Backs
Carolina Pork BBQ
Cheesy Ham and Hash Browns
Cranberry Glazed Pork Roast
Crock Pot BBQ
Crock Pot BBQ Pork Roast
Easy Pork Chops
Falling of the Bone Pork Chops
Green Chili Pork Roast
Ham in Cola
Kailua Pig
Mushroom Pork Chops
Mushroom Soup Pork Chops
Pork and Sauerkraut
Pork BBQ Sandwiches
Pork Chop Dinner
Pork Chops a la Crock Pot
Pork Chops and Applesauce
Pork Chops and Potatoes in Mushroom Sauce
Pork Chops in Cream of Mushroom Soup
Pork Pozole
Pork Tenderloin in Mushroom Sauce
Slow Cooker Ham

Mushroom Soup Pork Chops

Boneless(or bone-in) pork chops
A little salt & pepper (more herbs if you’re fancy)
2 carrots(peeled)
1 can cream of mushroom OR chicken rice OR cream of chicken soup. Generic brand works well.

Place a little soup in the bottom of crock pot, slice carrots and place into pot, put a little more soup in, place pork chops in pot, add rest of soup, a little salt n pepper. Place lid on and turn to low. Relax, when you get home from work, make some minute rice, add applesauce or salad, some bread or rolls and on the table you go. 10 minutes tops from door to table when you get home.

Thanks for supporting a cooking style I swore by. Newborn barely flying fly wannabe in OH

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Pork chop dinner

4 servings

I used 4 pork chops and 4 potatoes for this recipe because that’s what fits well into my 4-quart slow cooker, and because we have four people in our family. You can easily adjust quantities of ingredients for smaller or larger crock pots/families.

4 pork chops (1″ thick seems to work best)
4 potatoes, cut into chunks
1/4 cup Italian dressing
1/2 cup white wine (substitute vegetable broth, if desired)
1 tsp. rosemary
salt & pepper to taste

Throw pork chops & potatoes into crock pot. Pour dressing & wine over top. Sprinkle with rosemary, salt & pepper. Cook on low all day (6-8 hours). Serve with your favorite veggies or a salad for a complete meal. – Cicero, Indiana

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Pork Chops A La Crock Pot

My family loves this twist on pork chops. – Cottage Grove, Wisconsin

Cut into strips 6-8 boneless porkchops brown quickly in skillet
Place in crock pot
Add Minute Rice ( Instant Rice) 3-4 cups
Add 3/4 recommended water per rice box
1 large can of stewed tomatoes more if preferred
Couple of shakes of chili powder
1 – 2 teaspoons of hot sauce
pinch of salt & pepper
Cook for several hours in crock pot on low
1/2 hour before serving add shredded cheddar cheese to taste

This can be made in a dutch oven prep the same way except add cheese immediately cook in oven at 350 for one hour.

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Pork Chops and Applesauce

This is a delicious recipe I’ve been making for years in the crockpot. It’s very easy to do.

2 pkgs.of porkchops.
1 bag (or 2 cans) of sauerkraut.
1 jar of applesauce.

Spread a few spoonfuls of applesauce in bottom of pot.
Put a layer of sauerkraut next.
Add 1 layer of porkchops and repeat: applesauce, sauerkraut, porkchops until all porkchops are used and spoon some applesauce & sauerkraut on top of last layer of porkchops. cover & cook on low. I usually start this around 9am & it’s ready to eat by dinner time 5ish. The porkchops are very tender & the smell is wonderful…Enjoy!

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Easy Pork Chops

Hi FlyCrew, a delicious and EASY meal to prepare!

A package of porkchops
1 can jellied cranberry sauce
1 can of apple sauce

Place all three in the crockpot and cook on medium all day. Serve over rice and add a salad. Easy, Easy and delicious! – Mahwah, NJ

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Pork Chops in Cream of Mushroom Soup

One of our favorite family crockpot recipes is pork chops in cream of mushroom soup. Put the pork chops in crock pot (with or without bones, thick or thin!) Pour 2 cans of Campbell’s Cream of Mushroom soup over the top and stir to cover You can also add small red potatoes, carrots or any other family fave! Serve with apple sauce or over rice. Enjoy – Napa Flybaby flying through the Holidays!

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Mushroom Pork Chops

I love my crock pot! In college, when we first met, It was my “busy student’s hunger eliminator.” Once I got my first real job (full time w/benefits), it became a “working mother’s best friend.” Now that I am a work from home mom with my babies crawling around my desk, it’s my “flying companion”!

Anyway, one recipe that I wanted to share was for Pork Chops. I use 2 cans of healthy choice cream of mushroom soup (lower fat and sodium but any kind can be used) and 4-5 butterfly pork chops. Directions: dump everything in the crock pot, mix it together, and cook it on high for 4-5 hours or low for 8-10 hours. Take about ten minutes before you are ready to eat and add an easy side of green beans and maybe some instant potatoes. Spoon drippings over potatoes…it’s a yummy gravy. Enjoy!

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Autumn Pork Chops

This recipe is a bit different, as you don’t measure your ingredients as much as you prepare for the number of people to enjoy it! Add or subtract amounts to fit your family size and tastes.

1 or 2 pork chops per person
1 small raw sweet potato (or yam) per person
1 apple per person – your favorite kind (we enjoy Rome or Yellow Delicious)
1/2 white or yellow onion per person (or more if your family loves cooked onions)
Salt and pepper
Cinnamon
Brown Sugar – Optional
Apple juice or cider

Clean onions and slice – place in bottom of crockpot.

Clean potatoes well and slice into thick slices. Place on top of onions. Sprinkle with a bit of brown sugar and salt if desired.

Rinse pork chops with clear running water, trim off any large pieces of fat and place in crockpot over onions, salt and pepper as you see fit. Peel and slice apples (or leave the skins on if your family doesn’t fuss). Place over pork chops. Sprinkle apples with cinnamon and a bit of brown sugar if desired.

Pour in apple juice or cider to cover 1/3 of the mixture. Set crockpot on high for 2 hours, then set to low to finish – will take a good 3 hours or more, depending on how full the pot is. (You may need to experiment with your crockpot size and fullness). Of course, just like any other crockpot meal, it can sit on low after it’s finished without harm. Serve to plates right from the crockpot. This is great with buttered brown bread and a leafy lettuce salad. – A flying grandma from Holmes County, Ohio

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Pork Chops and Potatoes in Mustard Sauce

6 – 8 pork loin chops
2 Tbs cooking oil
1 1/2 cups white sauce with mushrooms (see note)
1/4 cup chicken broth
1/4 cup country Dijon-style mustard
1/2 tsp crushed dried thyme
1 clove garlic, minced
1/4 teaspoon pepper
2 medium potatoes, cut into thin slices
1 onion, thinly sliced

Note: Sauté 1 cup chopped mushrooms in 3tbs butter till soft. Add 3 tbs flour and cooking till bubbly. Add 1 1/2 – 2 cups milk and cook, stirring often, until the mixture is thick. If you have any mushroom bouillon or broth, add a little if you prefer more mushroom flavor. This tastes much better, and is better for you, than the stuff in the can.

In a skillet, brown, pork chops on both sides in hot oil. Drain. In stoneware combine mushroom soup, chicken broth, mustard, thyme, garlic and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover cook on Low for 10 hours or on High for 5 hours.

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Falling-off-the-bone Pork Chops

A friend told me to try this once, and it’s one of our favorite dishes! I just make some rice about 20 minutes before we want to eat, put canned green beans in the microwave for 4 minutes, and it’s a meal! It’s always a crowd pleaser.

pork chops (as many as will feed your family or give you leftovers)
1 jar orange marmalade (any size)
1 pkg dried french onion soup mix (like Knorr)

As you put the pork chops in the crock pot, spoon a little marmalade over each and sprinkle a little of the soup mix. Once the jar is empty, fill it about half or less with water. Shake it to get every bit of the marmalade out, and pour it over the pork chops. If you’ve been using a crock pot a while, you know you don’t want to add a lot of extra liquid (almost none!), but you also don’t want the top ones to have little dry spots from sticking up out of the liquid. This is one of those things where you need to figure out exact proportions in your own crock pot, but believe me; this one is hard to mess up!

I do all crock pot recipes at high the first hour, and then lower to medium for the rest of the day. – Chicago suburbs

From our members…..Ribs!

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Brenda’s Baby Backs

These ribs are melt-in-your-mouth tender, and unbelievably EASY!

2 racks of baby back ribs (or less)
BBQ sauce (about 1 C)
Garlic powder
Onion powder
Apricot Jam (optional)

Spray your crock pot with “Pam”. Sprinkle garlic and onion powder (to taste) over the ribs and rub it in slightly.

Arrange ribs in crock pot so that as much rib surface as possible touches the crock surface. (I usually stand them on edge, wrapping them around the sides of the crock pot.)

Cook on low, until the ribs are tender (8-10 hours). For last half hour of cooking, remove ribs from crock and discard liquids which have accumulated in the pot.

Spread your favorite BBQ sauce* liberally on ribs, and return to crock pot for remainder of cooking.

*I like to mix 2/3 C Smoky flavored BBQ sauce with 1/3 C Apricot Jam to make my Cup of BBQ sauce….yum! – from Las Vegas

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From our members…..Pork Tenderloin and Pork Roasts

Crock Pot Barbecue

This is the easiest Crockpot recipe I have ever seen, and it is delicious and popular with children and adults. It is pretty healthy too, since it is made with very lean meat.

(At least 8 servings for us…)

2 lbs. (approx.) pork tenderloin (1 package of two pieces, unseasoned)
1 regular sized bottle of your favorite barbecue sauce

Place tenderloin in crock pot. Pour bottle of sauce over. Cook on low for 8-10 hours. Using two forks, shred meat right in the pot (easy to do, because it is so well done). Serve on your favorite rolls, with your favorite sides. Yum. Love and good luck to everyone, from an ever-optimistic flybaby in Richmond, Virginia.

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Pork Tenderloin in Mushroom Sauce

2 pork tenderloins (1 lb each)
1 can cream of mushroom soup
1 can golden mushroom soup
1 can french onion soup
1 can sliced mushrooms
Cooked noodles

Combine soups and mushrooms in crock pot. Add pork and spoon soup mixture over top to cover. Cook on low for 4-5 hours. Serve over cooked noodles. The soups make a yummy gravy.

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Pork Barbeque Sandwiches

Dear Flylady, My family loves barbeque (the vinegar-y kind, not the saucy kind), but I don’t have the time to stand over a slow oven basting the pork like my friend taught me, so here’s how I’ve adapted it for my family. In fact, even before I saw your email to send in our recipes, I had decided to make this for Monday, which is my long day at work. Enjoy!

Put a 3-4 pound boneless pork roast in the crock pot. Rub liberally with pepper and garlic salt (or salt, pepper and garlic powder). Crock on low 8-10 hours. When time is up, shred pork with two forks or two knives, working all the “juice” into it. Shake some red pepper flakes in there to rev things up, and stir in a “glug” (about 1/4-1/2 cup) of apple cider vinegar. Serve on hamburger buns. Yum! Goes great with cole slaw. – From a Flybaby in Kansas City

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My favourite roast recipe

Hi FlyCrew! My favourite roast recipe is from Rival’s Crockpot cookbook. You mix 2 tsp. each dry mustard and paprika with 1/8 tsp. pepper and 1/2 to 1 tsp. garlic powder. (2 tsp salt, but I don’t use salt). You mix it up, rub it onto a 4 lb. brisket roast and stuff it in the crockpot. Cook it on low 10-12 hours. Serve it with the juice. My family loves it also on sandwiches.This takes all of 5 minutes before you run out the door!

4 cups shredded cabbage (“bag ‘o salad” as my family calls the ready shredded stuff)
3-4 tart apples cored and diced (I had homemade crabapple sauce-WOW!)
1/2 small onion, chopped
2 whole cloves
Bay leaf
1/4 cup sugar
1 cup water
2 tbsp. cider vinegar
(2 tsp. salt)
Pork chops-4-6

Place all ingredients except pork in crockpot. Mix well. Put pork chops on top of cabbage stacking to fit. Cover and cook on low 8-10 hours. We love this with brown rice. HEAVENLY Autumn/Winter meal. And does the house smell great!

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Pork and Sauerkraut

Just had this for dinner tonight!

1 pork loin (as much as you need for your family or leftovers)
pork rub (or salt and pepper or seasoned salt)
1/4 head cabbage shredded
4 potatoes, chunked
2 carrots, peeled and chunked
2 stalks celery, chunked
1 bay leaf
1 onion, sliced
1 apple, sliced or 1/4 cup apple juice or apple cider
1 can or bag sauerkraut

Sprinkle seasonings over pork and let sit overnight if you have time. Brown if you want in a skillet on all sides when ready to cook. Place cabbage, potatoes, carrots, celery, bay leaf and half the onion. Place roast on top. Place rest of onions, apples and sauerkraut (undrained) on top and place lid on. Cook on Low 8-10 hours. You can thicken the juices if you want for gravy. – Mineral, VA

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Pork Pozole

3 cans (15 oz) hominy, drained (I like to mix white and yellow)
3 cans (10 oz) green enchilada sauce
1 large onion, chopped
3 tsp. minced garlic in oil (from a jar)
2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 1/2 lb boneless port loin roast, trimmed
1/2 cup snipped fresh cilantro (add more if you like)
2 TBS lime juice

Mix everything except the pork, cilantro and lime juice in the slow cooker. Add pork. Spoon the hominy mixture over the top. Cover and cook on low for 7-9 hours. Take out the pork and shred it. Add cilantro, lime juice and pork back to the slow cooker. Serve in rolled up tortillas. It’s very flavorful and super easy to make. I usually make the whole recipe and immediately freeze half in a ziplock bag for another time.

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BBQ Pork with Sauce

Hello, here is my favorite slow cook recipe!

BBQ Sauce

2 T. liquid smoke
2 T. worcestershire sauce
1 T. soy sauce
1 t. hot bean paste (can you get this in America?–check in the oriental
section of your grocery store)
1/4 onion, minced
1 1/2 T. chili powder
1 cup brown sugar
1 T. dijon mustard
1 32 oz. Bottle ketchup
2 cloves garlic, minced

Mix all together in a saucepan and simmer for 15 minutes. You can mix a double batch and store in the empty ketchup bottles or plastic container. Keeps for a long time in refrigerator.

To Make BBQ Pork: In crock pot put two pork tenderloins or pork roast like type meat (I don’t know cuts of meat!)–you might need to cut it into 2 to four pieces. Pour about 1 cup (or more) over the meat and cook on high all day until the meat is very tender and falls apart and you can shred it. Add more sauce after shredded for sandwiches.

You can use bottled bbq sauce, but the home made variety is great! I’m having this for dinner tomorrow night! – Flying in Taiwan

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Carolina Pork Barbecue

I made this recipe last week for the first time and I can’t believe how delicious it was and how easy! It makes about 6-8 very healthy servings with left-overs! It’s definitely going to be one of my regulars from now on.

2 large onions, quartered
2 1/2 Tablespoons Brown Sugar
1 Tablespoon Paprika
2 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
1 4-6 Lb boneless pork butt or shoulder roast
1 1/2 Cups Apple Cider Vinegar
8 Teaspoons Worchestershire Sauce
3 Teaspoon Crushed Red Pepper Flakes
3 Teaspoon sugar (white)
1 Teaspoon Dry Mustard
1 Teaspoon Garlic Salt
1/2 Teaspoon Cayenne Pepper

Cut the onions into quarters and place them in the bottom of your slow cooker (crock pot). Note: Don’t turn on pot yet!

In a small bowl, combine the brown sugar, paprika, salt, and ground black pepper and then use as a dry rub for the roast. Rub over the entire roast, top, sides and bottom. Placed rubbed roast in slow cooker/ crock pot, on top of the onions.

In a small bowl, combine vinegar, Worchestershire sauce, red pepper flakes, white sugar, dry mustard, garlic salt, and cayenne. Stir and mix well. Drizzle 1/4 – 1/2 of this mixture over roast. Then, cover and refrigerate the remaining portion, to be used later. Cover, turn on pot and cook on low for 10-12 hours. After about 8 hours, start checking to see if roast is thoroughly cooked. The roast is done when it pulls apart easily with two forks. Just insert the forks and pull in opposite directions, meat should fall apart and begin to shred very easily.

After roast is cooked, lift it out of the pot and set on cookie sheet to drain. Remove onions and juices from bottom of pot and put them aside in a bowl. If your family doesn’t like onions, you can just throw them out, but they really do add a nice flavor and texture to the pork.

Shred or chop the pork with knife and forks and stir in a few spoonfuls of the reserved drippings. You can also chop the onions now and add them to the shredded pork. If the mixture seems dry, add more of the reserved drippings/juice until it gets to the consistency you like. I like it fairly moist, so it holds together nicely on the buns, so I add most of the drippings.

Add another 1/4 of the vinegar mixture to the shredded pork and put the rest on the table (I use a gravy boat) as some people may want to add more to their sandwiches. Serve on hamburger buns with creamy coleslaw as a side, although, to be authentic you really MUST put the coleslaw on top of the pork and eat it right in the sandwich. FlyBaby in North Carolina

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Crock Pot Barbecue Pork Roast

4-6 lb Boston Butt
1/3 c brown sugar
1/3 c worcestershire

Place Boston butt in 5 quart slow cooker. Add remaining ingredients. Cook 4 hours on high and then 4 hours on low. Discard cooking liquid and serve with slaw and rolls. Tender and delicious! – Weddington, NC

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Cranberry-Glazed Pork Roast

I really appreciate all the work you’ve put into the crock pot recipes. I’m a PayrollSHE and the crock pot comes in sooooo handy — it’s especially nice on these cold wintry days in Montana!! I scanned down the recipes today and couldn’t believe it — my favorite pork recipe wasn’t there. If it isn’t too late to add just one more pork roast recipe, here it is — super easy and absolutely delicious.

16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail*
1 teaspoon dry mustard
1/4 teaspoon cloves
1 sirloin pork roast, extra-lean and boneless
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork Makes 12 servings.

* I’ve also substituted apple juice or grape juice if I’m out of cranberry juice. Hey, even water or diet Pepsi works ok. — Missoula, MT

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Kailua Pig

I got this recipe from my sister, Kerri, from Rancho Santa Margarita, CA

1 – 4 to 5 lb. pork roast
2 Tbsp liquid smoke
2 Tbsp Hawaiian salt (available through www.hilohattie.com)

Place roast on a large piece of foil. Rub meat with salt and drizzle with liquid smoke. Wrap foil around meat and place in crock-pot with 1/2 to 1 cup of water. Cook until meat is falling apart (about 6 hours on high).

Shred meat and serve on Hawaiian sweet bread rolls. Serve with rice and a green salad containing mango chunks, candied nuts and toasted coconut! Enjoy – Ventura, CA

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Green Chili Pork Roast

1 generous pork butt about 5 lbs.
1 large can green enchilada sauce
Dash garlic salt.

Trim any excess fat from the port butt. Brown on all sides and put in crock pot. Cover with large can of green enchilada sauce. Cook all day until meat is tender and falls from bone and easily shreds. Use as taco or burrito meat. – Super Fly Baby.

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From our members…..Ham Recipes!

Ham in Cola

Ham – I use a partially cooked bone in so I can use leftovers for soup and casseroles, it seems to be the best and has more flavor than the precooked molded ham.

3/4 cup brown sugar
1 tsp dry mustard
1 tsp horseradish
1/4 cup cola drink (NOT diet)

Use just a touch of the cola to make a paste out of the 1st 3 ingredients. Pour the rest of the cola over the ham in the crockpot. Rub the past over the cut side of the ham. You can cook the ham paste side up or down.. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.

I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.

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Cheesy Ham & Hash Browns

1 1/2 lbs. (or so) ham chunks
1 pkg. frozen O’Brien hash browns
1 can cheddar cheese soup
3/4 cup milk
pepper to taste

Combine ham & hash browns in crockpot. Combine other ingredients in a bowl & pour over ham & hash browns. Cook on low for 8 hours or so.

This is the simplest (& one of the best) recipes I have! I think I got the recipe from the magazine Quick Cooking. For a little extra kick, use the hash browns with peppers mixed in. – from northern Indiana

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Slow-Cooked Ham

Hi FlyCrew- This is my husband’s favorite Ham recipe. I found it in a Quick Cooking magazine (Taste of Home).

1/2 c packed brown sugar
1 tsp ground mustard
1 tsp prepared horseradish
4 Tbsp Coke, divided
1 boneless smoked ham (5 – 6 lbs), cut in half

In a bowl, combine the first three ingredients and 2 Tbsp of the Coke; mix well. Rub over ham. Place in 5 qt slow cooker; pour remaining Coke over ham. Cover and cook on low for 8-10 hours. Yield: 15-20 servings. – Racine, Wisconsin

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