Category Archives: crock-pot

Trojan Carnitas and Avocado Salsa

This is a delicious and massive recipe I got from my roommate in Troy. It was a new style of cooking for me and cooking it by the book taught me a lot. Serves six hungry college students. You could also make the salsa by itself for a great dip for chips etc. -Connor

3-4 pound boneless pork butt, shoulder or loin
2 cups water
1.5 cups orange juice
6 cloves garlic, peeled
2 tsp salt
1 tsp grated orange peel (optional)
3 tbsp whole peppercorns (optional)
1/4 cup brandy or wine (preferably marsala)

Cheddar or mexican cheese blend
Regular tomato salsa

Cut the pork into thirds. Put pork, water, orange juice, garlic, salt, orange peel, and peppercorns into a large pot. Bring to boil, then turn down heat somewhat and simmer, covered, for about an hour and a half. stir occasionally and add more water if needed to keep the pork mostly submerged.

Between these two stages is a good time to start the salsa. (see below)

Uncover and boil pork until water is reduced by half. Stir in the alcohol and boil until liquid evaporates. Stir often while meat browns and crisps. Tear meat into strips with tongs (this can be done during the final stage of cooking or, if you’re a chicken, after the meat has cooled a bit)

3 ripe avocados, peeled and coarsley chopped
6 oz fresh tomatillos, husked, rinsed, coarsely chopped
2 fresh serrano chiles, seeded and coarsely chopped
1/4 cup chopped white onion
2 tbsp fresh cilantro (optional)
1 tbsp lime or lemon juice
salt to taste

Put all ingredients into a food processer or blender. process until a chunky puree forms.

Serve the meat and salsa over warmed tortillas with grated cheddar or a mexican blend of cheese.


Hot Italian Sausage Ragù with Gnocchi

2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta. 

1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)

1 bunch kale, roughly chopped
1 can white beans

1 pound gnocchi
2 T olive oil
Parmesan cheese
fresh basil

Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.

Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.

Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.

Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.

Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.

Adapted from a recipe at Half Baked Harvest


Original recipe at Half Baked Harvest – Crockpot Tuscan Sausage & White Bean Ragu with Buttered Gnocchi


One Pot Sauerkraut and Kielbasa

Growing up we had this often at Tunis family gatherings, including at holidays like Easter and Christmas.

Polish Kielbasa
Peeled potatoes
1-2 cups water or beer
2-3 T brown sugar

Add all together in one pot and cook about 1 hour or 4 hours on high or on low for 6 hours in a crock-pot.