3 tablespoons flour mixed with 3 tablespoons cold water Place roast in slow cooker/Crock Pot; sprinkle with salt and pepper. Combine juice concentrate, brown sugar, nutmeg, and allspice; pour over roast. Cover and cook on high for 1 hour. Reduce heat to low and cook for 8 hours. Before serving, skim juices and pour cooking liquid into a small saucepan. Whisk in the flour-water mixture. Bring to a boil, stirring, and continue cooking until thickened. Serve gravy with the pork roast.
3 bottles (12 oz beer)
1-2 sweet onions, sliced
3-4 garlic cloves, minced
½ tsp salt
½ tsp pepper
4 Tablespoons butter
Brown brats and place in slow cooker.
Top brats with onion slices, garlic, salt, pepper and butter.
Pour in beer and cook on High for 4 hours or low for 7-8 hours.
Enjoy with your favorite brat toppings!
Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the slow cooker/Crock Pot (3 1/2-qt. or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on low 8 to 10 hours. Serve over hot rice.
Combine all ingredients except onion in bowl, rub onto pork. Place onions and pork into crock pot. Cover and cook on low 8-10 hours. Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ Sauce.