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2 tablespoons prepared mustard
1 teaspoon salt
Combine ingredients except roast in blender or food processor to make
chutney. Process until coarsely chopped. Place roast in slow cooker and
pour chutney over roast. Cover and cook on auto for 9-10 hours or until
meat is tender.
Yield: 12-16 servings
SAUSAGE AND CABBAGE
1 pound smoked sausage, sliced
1
⁄
2
head cabbage, shredded
1 medium onion, chopped
1 medium pepper, chopped
1
⁄
2
teaspoon salt
1
⁄
8
teaspoon pepper
2-3 cups chicken broth
Combine ingredients in slow cooker and add enough chicken broth to barely
cover food. Cover and cook on low for 5-6 hours or until vegetables are tender.
Yield: 4 servings
SHREDDED PORK BARBECUE
1 6-pound pork butt, shoulder or blade roast
2 15-ounce cans whole tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1
⁄
4
cup Worcestershire
®
sauce
6 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon pepper
2 16-ounce bottles barbecue sauce
Combine ingredients in slow cooker. Cover and cook on high for 7-8 hours
or until meat is tender. Remove meat and discard bone. Dice or shred meat
and serve with barbecue sauce.
Yield: 12-14 servings