Fall Flavors ~ Crockpot Style

It's football season!  It's back-to-school time!!  In some areas, the chilly mornings are giving way to warm, not hot, days, which lead to earlier & earlier sunsets and cool evenings!  Weekends will be filled with gatherings around bonfires!!!

 

My favorite time of year is approaching, tho not quick enough in Colorado (where our days are still high 80's and low 90's). 

 

Here are some crockpot recipes that will welcome you home to the smells of Fall (or football, as in the case of the buffalo chicken).

 

 

Crockpot Pork Roast 

1 pork roast (about 2 ½ lbs)

1 large onion, chopped

3 ribs celery, sliced

¼ cup + 2 T red wine or balsamic vinegar

1 ½ T seasonings of your choice

 

Rub pork with seasoning.  Place in crockpot.  Scatter onion & celery around pork, along with ¼ cup vinegar.  Cook on High 6 hrs or Low 8 hrs.  Remove bone.  Shred with forks. 

To make a sauce:  Remove pork and set aside.  Strain fat from liquid and remove veggies.  Pour defatted liquid into saucepan.  Bring to a boil over medium-high heat.  In a small bowl, mix 2T vinegar & 2 T cornstarch.  Whisk vinegar mixture and 1T Cajun seasoning.  Boil until thickened. Add to shredded meat & veggies.

You can serve this with mashed potatoes or rice.  Or on rolls as sandwiches.

 

Crockpot Cranberry Pork Roast

1 pork roast (about 3 lbs)

1 can jellied cranberry sauce

½ c cranberry or orange juice

½ c sugar

1 t dry mustard

¼ t ground cloves

 

2T cornstarch

2T cold water

 

Place roast in crockpot.  In bowl, mash cranberry sauce.  Stir in sugar, juice, mustard and cloves.  Pour cranberry mixture over roast.  Cook 6-8 hrs on Low.  Remove roast and keep warm. 

To make a gravy:  Skim off fat from juices.  Measure 2 cups, adding water if necessary, and pour into sauce pan.  Bring to a boil.  In small bowl, combine cornstarch & water to make a paste; stir this into liquid.  Simmer and stir until thickened.  Serve with pork, over mashed potatoes or rice.

 

Crockpot Shredded Pork Sandwiches

1 pork roast (4-7 lbs), preferably pork butt

1 onion, coarsely chopped

1 t chili powder

¼ c brown sugar

3-4 garlic cloves

1 t dried oregano

1 t cumin

1-2 T salt

pepper

1-2 T oil

2-3 T vinegar

 

Place roast in crockpot.  In a blender or food processor, mix oregano, cumin, chili powder, salt, pepper, oil, vinegar and brown sugar.  Add in onion and blend until combined.  Pour mixture over roast, rubbing it in.  Cook on Low 10-12 hrs, High 6 hrs (maybe less if roast is on the small side) ~ until pork falls apart easily. 

Serve on rolls.

 

Crockpot Buffalo Chicken

Boneless, skinless chicken

½ c butter

1 bottle Sweet Baby Ray’s buffalo sauce

2 t oregano

2 T Worcestershire

 

Melt butter in saucepan, add other ingredients (except chicken).  Bring to a simmer. Place chicken in crockpot and pour sauce mixture over chicken.  Cook on Low 6-8 hours.  Shred with forks.

Serve on buns/rolls.

 

 

 

I have made every one of these recipes, multiple times. They are easy and so full of amazing flavor!  And any of them can be frozen and savored again at a later date!

 

Now, I am not rushing winter by any means, but please, please, can I have fall arrive in Colorado soon....and stay for many months?  Can't fault a girl for asking!