Slow Cooker Sweet And Sour Pork Recipes

Steps:

• Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
• In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.

Steps:

• In 3 1/2 to 4-quart slow cooker, combine pork, pineapple, bell pepper, brown sugar, ginger, vinegar and soy sauce; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 25 minutes before serving, cook rice in 1 1/3 cups water as directed on package.
• About 5 minutes before serving, in small bowl, combine 3 tablespoons water and cornstarch; blend well. Stir into pork mixture in slow cooker. Cover; cook on high setting for an additional 5 minutes or until thickened. Serve pork mixture over rice.

Steps:

• Heat a large skillet over high heat. Sear the pork chops until browned, 1 to 2 minutes per side. Transfer the pork chops to a slow cooker. Mix the brown sugar, ketchup, onion, and lemon juice in a bowl; spoon over the pork chops.
• Cook on Low until the pork chops are very tender, 4 to 6 hours.

Steps:

• Place meat in slow cooker; top with onions.
• Add broth and barbecue sauce; stir. Cover with lid. Cook on LOW 6 to 7 hours (or on HIGH 4 hours).
• Stir in remaining ingredients. Cook, covered, on LOW 45 min. or until rice is tender.

Steps:

• Place paprika in a shallow bowl. Add pork, a few pieces at a time, and turn to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker. , Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender., Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened. If desired, sprinkle with green onions and serve over rice.

Steps:

• Place paprika in a large resealable plastic bag.
• Add pork, a few pieces at a time, shake to coat.
• In a nonstick skillet, brown pork in oil in batches over medium high heat.
• Transfer to a 3-qt. slow cooker.
• Drain pineapple, reserving juices; refrigerate pineapple.
• Add pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well.
• Cover and cook on LOW for 6-8 hrs or until meat is tender.
• Combine cornstarch and water til smooth; stir into pork mixture.
• Add pineapple.
• Cover and cook 30 minute longer til sauce is thickened.
• Serve over rice if desired.

Steps:

• Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
• Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.
• Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.
• During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.