After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. —Susan Stetzel, Gainesville, New York
The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. —Ezra Elkon, Charles Town, West Virginia
When I was working full-time, this BBQ was an easy way to have dinner ready when I arrived home from work. It's fall-apart tender and makes enough to freeze for another night! —Louise Watkins, Sparta, Wisconsin
Muscatine, Iowa's Rica Hahnbaum seasons a pork roast with onions, garlic and spices, and cooks it slowly until tender. Then she shreds the flavorful meat and wraps it along with colorful peppers in warm tortillas.
“This delicious recipe is my copy-cat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste.” —Ariella Winn, Mesquite, Texas
This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really compliment the pork. It's great with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania