Sometimes, you need to have a lot of easy food on hand for a large crowd. It could be game day, a family gathering, a neighbourhood potluck, or you’ve wrangled friends and family into helping you move and feel home cooking is better than pizza and beer. I’m thinking ahead… <|;^) Voilà, slow cooker ovens! You've seen them - the kind you can even roast a turkey in. They're also good for making HUGE amounts of other foods, too. Barbecue Pulled Pork

Ingredients

8 lb pork roast (we’re going to use a whole loin instead)
2 tsp vegetable oil
2 c barbecue sauce
1 c apple cider vinegar
1 c pork broth (I happen to have this on hand, but chicken works as well)
1/2 c brown sugar
2 tbsp prepared mustard (hot honey mustard in this house!)
3 tbsp Worcestershire sauce
2 tbsp chili powder
2 lg onions, cut in half, then in thin strips
2 tsp minced garlic (or 2 lg cloves, crushed)
Salt & pepper to taste

Directions

Pour the oil into a large slow cooker* (remember, the meat and sauce must fit!) and put in your roast (or pieces if you use a whole loin). Cover with the onions and garlic, salt & pepper. In a large bowl, mix the remaining ingredients, then pour over the roast and veg.

Cover and cook on high for 6-8 hours. Remove the meat, and shred with two forks, pulling the pork. Return to crock pot and mix well with the sauce. Turn down to low or warm, depending on your model. Give it about an hour before serving.

Serve on buns, garnished with coleslaw or sauerkraut, side of pickles.

12 Hour Chili

Ingredients

6-8 pounds ground beef or turkey
3 tsp minced garlic (3 lg cloves, minced)
2 tsp black pepper
1 tbsp kosher salt
6-8 tbsp chili powder
2 tbsp cumin
1 red onion, chopped
1 white onion, chopped
2 c celery, chopped
2 lg cans crushed tomatoes
1 sm can Hunt’s Accent Chili Diced Tomatoes
1/2 c Worcestershire Sauce
1 c red wine (Wild Irish Rose; cheap, best for cooking not drinking!)
1/2 c grape jelly or molasses or chokecherry syrup
1 each – green, yellow, orange & red bell peppers, chopped
1/2-1 c chopped jalapeno peppers (or banana peppers)
3 cans Heinz Chili-Style Beans (optional)

Garnish

1 c chopped green onions (optional)
1 c sharp cheddar cheese, grated (optional)
1 c sour cream (optional)

Directions

In a large slow cooker (on medium heat) cook the meat and half the spices for about 3 hours, stirring occasionally. Check at the 3 hour mark, and if the meat is cooked through, break it up and drain the grease. Add the chopped onions, celery, liquids and second half of spices. Mix well, turn the heat up to high for 2 hours, then medium for 3.

Add the peppers and beans, more liquid (beef broth) if necessary, and back on medium for 3-4 hours.

Garnish with sour cream, chopped green onions and shredded sharp cheddar.

The chili recipe may look familiar as I’ve posted the oven-specific recipe before. I’ve since made adjustments in the flavoring, chosen a different form of tomato sauce and beans, and modified the times and temperatures specifically for a slow cooker oven.

Enjoy!
<3 JL