Slow Cooker Parmesean Honey Pork Roast

Ingredients:

1 (2-3 pound) boneless pork roast (I've used porkloins)
2/3 cup grated Parmesan cheese (I've omitted to make dairy free)
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Gravy is good with rice or mash potatoes too!

From Six Sisters' Stuff

Meal-on-the-Run Pork Loin

1 3.5lb pork loin
5 oz soy sauce
1/4c light brown sugar
1/2c red cooking wine (its ok if you don't add)
1T lemon juice
1t Worcestershire sauce
1.5c water

To freeze:
Trim fat off pork loin. Place all ingredients in a bag and seal well. Freeze.

To serve:
Thaw and place in slow cooker. Cover an set on low for 6-8 hours. If possible turn several times to coat meat with sauce. When done, shred meat and return to sauce.

Good on hamburger buns.

Recipe is from Once-A-Month Cooking cookbook.

Notes: Leftovers are good in Mexican dishes such as the Leftover  Quesadilla or omelets.

Pork Loin with Garlic Rub

3lbs boneless pork loin
6 garlic cloves, peeled
2t salt (or less - to taste)
2T fresh parsley (or dried, tastes fine without it too)
1T paprika (use sweet Spanish paprika if you happen to have it)
1/2t dried oregano
1/4c olive oil

Pound the garlic and salt together with mortal and pestle or a knife to form a smooth paste. Add parsley and mix. Stir in rest to form a thick, oily mixture. Rub over pork loin. Place in freezer bag to freeze.

Thaw. Bring meat to room temperature. Place pork and marinade in roasting pan. Roast for 15min at 450. Then lower to 350 for 45min, until juices run clear.

Recipe is from Don't Panic More Dinner's in the freezer cookbook.

Notes: I usually buy a 6+lb pork loin when they are on sale and make this and another pork loin freezer recipe.  You could also slice the pork up in the marinade to grill.

Leftover Quesadillas

Shredded Cheese
Meat
Beans
Any other leftovers: avacodoes, tomatoes, onions, etc...
Soft tortillas shells.

Spray a pan with oil. Place tortilla in pan. Cover tortilla with cheese. Add beans, meat and other ingredients. Add cheese again and cover with tortilla. Flip. Once tortilla is browned and cheese has melted, remove from pan. Serve with sour cream, salsa etc. Eat and Enjoy.....

Recipe is adapted from Deceptively Delicious cookbook. You can add pureed butternut squash to the shredded cheese and then spread it on the tortilla.

Notes: We decided to call this leftover quesadillas because we were bad about eating pork, steak, chicken reheated. However just dicing the meat up and we found we typically have beans and other ingredients around so it is like the Mexican verison of a grilled cheese.

Pork Tacos with Pineapple Salsa

Yield: 6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Ingredients

Salsa:

2  cups  minced pineapple

1  cup  minced apple

1/4  cup  minced shallots

2  tablespoons  chopped cilantro

1  tablespoon  fresh lime juice

1/2  teaspoon  ground cumin

1/4  teaspoon  salt

Tacos:

1  tablespoon  canola oil

1  cup  thinly sliced yellow onion

2  garlic cloves, minced

1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise

1/2  cup  fat-free, less-sodium chicken broth

1  tablespoon  cider vinegar

1  teaspoon  dried oregano

1  teaspoon  ground cumin

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

12  cherry tomatoes, quartered

2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)

12  (6-inch) tortillas, warmed

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.


Notes: I usually slow cook a pork loin and make this, bar-b-que, and freeze some too.
Make the ATK's slow cooker chili or the chipotle and barbeque chicken to use up the chipotle chilies.

Recipe is from Cooking Light magazine.

Slow Cooker Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham
 
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. Ham shreds when done.
 
Recipe from Allrecipes.