Tangy Slow Cooker Pickled Pepper Pork Melts Recipes

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TANGY SLOW-COOKER PICKLED PEPPER PORK MELTS



Tangy Slow-Cooker Pickled Pepper Pork Melts image

Skip a trip to the deli, and slow cook a batch of tangy, spicy pork for a cheesy sandwich that's packed with irresistible flavors and textures.

Provided by Cindy Rahe

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 11

3 lb boneless country-style pork ribs, cut into large chunks
1 teaspoon salt
1/2 teaspoon pepper
1/2 onion, sliced
2 cloves garlic, smashed
1 cup pickled peppers (such as a mixture of jalapeños and sweet cherry peppers)
1/3 cup pickled pepper liquid (again, a mixture is nice)
1/3 cup Progresso™ unsalted chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
6 to 8 sandwich rolls, split
6 to 8 slices pepper Jack cheese

Steps:

  • Season pork with salt and pepper; place in slow cooker. Add onion, garlic, pickled peppers, pickled pepper liquid, chicken broth and oregano. Cover and cook on Low heat setting 6 hours.
  • Set oven control to broil. Toast split sandwich rolls with tops 4 to 6 inches from heat until golden.
  • Cut cheese slices in half diagonally. Pile each roll with pork mixture, and top with 2 halves of cheese. Broil until cheese is melted. Serve warm.

Nutrition Facts : ServingSize 1 Serving

TANGY SLOW COOKER PORK ROAST



Tangy Slow Cooker Pork Roast image

Healthy and easy! Each serving has 210 calories, 25 g protein, 10 g carbohydrates, 8 g fat, 0 g fiber, 66 mg cholesterol, and 487 mg sodium I like spicy stuff, so I use 8 dashes of hot pepper sauce

Provided by wife2abadge

Categories     Pork

Time 7h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 large onion, sliced
2 1/2 lbs boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce (to taste)

Steps:

  • Arrange onion slices evenly in slow cooker; place the roast on top of the onion.
  • In a bowl mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
  • Cover and cook on high for one hour, then low for 4-6 hours (or on high for 3-4 hours).

Nutrition Facts : Calories 273.3, Fat 11.8, SaturatedFat 2.3, Cholesterol 90.7, Sodium 487.4, Carbohydrate 8.9, Fiber 0.4, Sugar 7.5, Protein 31

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