Connie Johnson from Springfield, Missouri needs only five ingredients to fix this sweet and tender pork for sandwiches. "Feel free to adjust the sauce ingredients to suit your family's tastes," she suggests.
Sweet apple undertones lend special flair to Kathleen Hendrick’s low-calorie pork loin. The Alexandria, Kentucky cook tops it with gravy for down-home appeal, creating a slimmed-down dish that’ll keep them coming back for more!
This easy and delicious recipe will give you the moistest pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender if there are any leftovers.
Jane Montgomery - Piqua, Ohio
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
This recipe was adapted from one my mom used to make when I was growing up. It has all of our favorite "fall" flavors, such as apples, pork roast, sauerkraut and potatoes. I often coat the slow cooker insert with cooking spray to prevent the potatoes and meat from sticking.—Tonya Swain, Seville, Ohio
For an extra treat with this moist, tender pork, crisp canned french-fried onion pieces in a dry skillet, then sprinkle over the top just before serving. Round it out with mashed potatoes or fluffy noodles. —Judy Clark, Addison, Michigan
I have been making this recipe for 20 years, changing it here and there until this delicious version is now what I serve. It's a favorite for company and family alike. —Sharon Belmont, Lincoln, Nebraska
My tasty recipe is sure to please a crowd! People say they love the subtle heat and hint of sweetness in these saucy sandwiches. Try serving them with coleslaw and pickles. —Karen Currie, Kirkwood, Missouri
Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois