“Slow-cooked dishes are a favorite in our home, and this one is perfect for fall and winter evenings,” writes Sheree Shown from Junction City, Oregon. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. “The aroma fills the house with a scent that cries out, 'Welcome home!',” Sheree notes.
This home-style meal can be made ahead of time and reheated. Simply strain and skim the cooking juices and cover and store in the fridge. Then finish the gravy in a pan before serving. Lee Bremson - Kansas City, Missouri
This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
Guests will go crazy when you serve two heaping pans of this cheesy nacho casserole, with tender chunks of slow-cooked pork. You don’t need to worry about filling the chip bowl—the tortilla chips are conveniently baked right in the dish! —Kelly Byler, Goshen, Indiana
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. —Mary Wood, Maize, Kansas
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina ‘cue is the best BBQ he has ever eaten! —Kathryn Ransom Williams, Sparks, NV
I LOVE chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah
With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It’s even more rewarding with yummy sweet potatoes. —Katie Grady, West Boylston, Massachusetts