Recipe of the Week: Slow Cooker Pulled Pork Sandwiches


  • 3-4 pound boneless pork roast
  • 1 1/2 tbsp barbecue rub seasoning
  • 2 tbsp canola oil
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 3/4 cup Coca Cola
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Cut the pork into 2-3 separate chunks and cover with the barbecue rub seasoning.

  2. Heat the oil in a pan over a med-high heat and sear each piece of pork quickly on each side. Transfer to the slow cooker.

  3. In the same pan with the heat on low, add the ketchup, vinegar, sugar, Coke, Worcestershire sauce. salt and pepper and whisk until it comes together.

  4. Pour the sauce over the pork and seal with the lid.

  5. Cook on low setting for about 8 hours checking often to turn the meat and stir the sauce.

  6. Once the meat has become fork tender, shred it with two forks in the slow cooker combining it with the sauce.

Recipe of the Week: Slow Cooker Barbecue Beef Sandwiches


  • 2 lbs. ground beef (I used 7% fat), browned (save a bit of the drippings! see below)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. garlic powder
  • 2 tsp. white vinegar
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. mustard
  • 1 (12-oz.) jar Chili Sauce
  • ¼ cup brown sugar
  • 1 small white onion, diced
Slow Cooker Size:
  • 4-quart or larger


  1. Brown the ground beef and keep a touch of the drippings, add to the slow cooker.
  2. Add remaining ingredients and stir.
  3. Cover and cook on low for 5 hours.
  4. Serve on toasted buns and enjoy!

Recipe of the Week: Slow Cooker Reuben Sandwiches


Thousand Island Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/3 cup sweet pickle relish
  • 1 pinch salt 1
  • pinch black pepper

Quick Sauerkraut:

  • 1 cup cooked cabbage from Slow Cooker Corned Beef Dinner
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon caraway seeds crushed
  • 1/4 teaspoon kosher salt

Sandwich Ingredients:

  • 4 hoagie rolls
  • 2 tablespoons unsalted butter
  • 1 pound cooked corned beef from Slow Cooker Corned Beef Dinner
  • 4 slices Swiss cheese


Thousand Island Dressing:

  1. Combine all the ingredients and let sit.

Quick Sauerkraut:

  1. Combine all the ingredients and let sit.


  1. Cut the hoagie rolls in half and butter them.
  2. Toast the hoagie rolls.
  3. If desired broil the corned beef in the oven for 30-45 seconds.
  4. Spread thousand island dressing on both sides of the roll, then layer with corned beef slices, sauerkraut and Swiss cheese.

Recipe of the Week: Slow Cooker Beef Enchilada Chili


  • 1.5 – 2 lbs. beef stew meat
  • 2 Tbsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. oregano
  • 2 tsp. minced garlic
  • ⅛ cup chopped cilantro
  • 1 cup diced red onion
  • 2 (15-oz.) cans stewed tomatoes (Mexican style)
  • 1 (19-oz.) can enchilada sauce
  • 2 (15-oz.) cans pinto beans, drained
Slow Cooker Size:
  • 5-quart or larger


  1. Add everything to the slow cooker and stir.
  2. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
  3. When the cooking time is up if the stewed tomatoes are still whole, you can break them us easily by pressing them against the side of the slow cooker with a wooden spoon.
  4. Serve with tortilla chips and cheese if desired.

Recipe of the Week: Slow Cooker Christmas Ham


  • 2 small onions, peeled and halved
  • 10 black peppercorns
  • 2 whole star anise
  • 2 bay leaves
  • big pinch of ground cloves
  • 1 (6-7 pound) smoked pork picnic shoulder (ham)
  • 2 cups water
  • 1 cup apple cider

For the glaze:

  • 1/4 cup lingonberry jam (often labeled as wild natural lingonberries – but you can tell it’s jam by looking)
  • 2 tablespoons honey
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves


  1. Place the onion halves in the bottom of a 6-quart slow cooker, cut side down. Scatter peppercorns, star anise, bay leaves, and ground cloves around them. Using them as a stand, set the pork shoulder on top of the onions, skin side facing up. Pour the apple cider and water over the pork. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours (until ham registers at least 160° F in center.
  2. When ham is done, preheat oven to 425° F.
  3. Thoroughly line a 9″x13″ baking dish with heavy duty foil (or a couple of layers of regular foil). Carefully lift the ham out of the slow cooker and set carefully into the pan.
  4. Use a sharp knife and some tongs to remove the skin and all but a thin layer of fat. Use a knife to score the fat (diamonds, squares, lines – whatever you like).
  5. Stir all of the glaze ingredients together until well combined, then spread the glaze over the scored fat and slide into preheated oven for 25 minutes.
  6. Remove ham from oven and let rest for at least 15 minutes before slicing.