Blend until smooth. Pour into slow cooker. Rub pork loin with thyme and chili powder. In large nonstick skillet, heat oil over medium high heat and brown pork loin on all sides. Add to slow cooker ...
Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl ...
Put all the belly strips into a slow cooker pot. Cover with the lid and cook on high for 3–3½ hours or until the pork is tender but still holding its shape (no need to add any liquid).
Slow cooking is incredibly popular at this time of year, and really, what's not to like. The effort is minimal and the results are delicious. This pork has a good kick to it with the spices ...
Simmer the pot for approximately 5 minutes. Chargrill the pork chop. Add one scoop of imported Greek cheese to the top of each Poached Apple. Drizzle a tablespoon of the Cranberry Chutney on top.