* 3 pounds boneless pork roast
* 2 chopped onions
* 12 ounces barbecue sauce, preferred style
* 1/4 cup honey
* 6 rolls
Instructions
1. Place pork in Crock Pot.
2. In a separate bowl, stir together the barbecue sauce and honey.
3. Pour the sauce over the pork.
4. Add onions to the Crock Pot and cover.
5. Cook on low for 6 hours.
6. Remove and pull apart with forks.
7. Serve on sandwich rolls with extra sauce or cole slaw.
Source: LoveToKnow Recipes
Ingredients
1 teaspoon(s) vegetable oil
2 pound(s) boneless pork chops or tenderloin, cut into 1/2-inch cubes
2 shallots, coarsely chopped (about 1/3 cup)
2 clove(s) garlic, minced
2 teaspoon(s) crushed red-pepper flakes
2 tablespoon(s) chili powder
1 can(s) (14 1/2-ounce) low-sodium beef broth
1 can(s) (14-ounce) low-fat coconut milk
1 teaspoon(s) grated fresh ginger
3 medium carrots, peeled and cut on the diagonal (about 1 cup)
3 tablespoon(s) frozen orange-juice concentrate
1 tablespoon(s) low-sodium soy sauce
1/4 cup(s) light brown sugar
6 cup(s) hot cooked rice
Chopped scallions (optional)
Directions
In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add pork; cook until lightly browned -- 6 to 8 minutes. Remove pork, set aside, and reduce heat to medium.
Add shallots and sauté until translucent -- about 2 minutes. Add garlic and cook 1 minute. Add red-pepper flakes, chili powder, beef broth, coconut milk, and ginger. Reduce heat to low and simmer uncovered for 15 minutes. Add carrots and simmer for 10 more minutes.
Add orange-juice concentrate, soy sauce, and brown sugar. Simmer for 10 minutes. Serve warm over cooked rice and sprinkle with chopped scallions, if desired.
Ingredients
Vegetable-oil cooking spray
1 red bell pepper, seeded and diced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
1/2 teaspoon(s) salt
1 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 pound(s) button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon(s) chili powder dried chipotle pepper, stemmed and diced
1 can(s) (19-ounce) white cannellini beans, rinsed and drained
1 can(s) (14 1/2-ounce ) low-sodium vegetable broth
1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes
2 tablespoon(s) chopped fresh parsley leaves
Directions
Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened -- 25 to 30 minutes.
Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften -- about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
To serve: Stir in parsley and serve hot.
