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RECIPES
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-10-
HINTS AND TIPS (CONT.)
• When cooking frozen meats, at least 1 cup of warm liquid must first be
added. The liquid will act as a “cushion” to prevent sudden
temperature changes. An additional 4 hours on LOW or 2 hours on
HIGH is typically required. For larger cuts of frozen meat, it may take
much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle
during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at
www.crockpot.com for additional hints, tips and
recipes or call 1-800-323-9519.
BABY BACK RIBS
Serves 6–10
2–4 racks of baby back ribs, 2–4 cups barbecue sauce
cut into 3–4 pieces each 2–3 onions, chopped
1. Place ribs in Crock-Pot
®
slow cooker. Top with onion and barbecue
sauce.
2. Cover and cook on Low for 8 hours or on High for 4 hours, or until
meat is tender.
3. To serve, cut ribs between bones and coat with extra sauce as
desired.
BBQ PULLED PORK
Serves 6–8
2½–5 pound pork loin,
trimmed of fat
2–4 cups barbecue sauce
1. Place pork loin in Crock-Pot
®
slow cooker. Top with onion and
barbecue sauce.
2. Cover and cook on Low for 8 hours or on High for 4 hours, or until
meat is tender.
3. Remove pork from Crock-Pot
®
slow cooker and shred with a fork.
Add pork back into Crock-Pot
®
slow cooker and coat with sauce.
4. Serve BBQ pulled pork on hamburger buns or hard rolls.
2–3 onions, chopped
6–8 hamburger buns
or hard rolls
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