Pulled Pork Slider in Bean Pot

• 1/2 cup(s) apricot preserves 
• 1 tablespoon(s) apple cider vinegar 
• 1 red onion, sliced 
• 2 1/2 pound(s) boneless pork shoulder, trimmed 
• 2 teaspoon(s) ground cumin 
• Kosher salt and pepper 
• 8 small rolls, split 


In the bean pot, whisk together the apricot preserves and vinegar; stir in the onion.
Season the pork with the cumin and 1/2 tsp. each salt and pepper. Nestle the pork among the onions and cook, covered, until pork is tender and easily pulls apart, on at 350 for 1 to 2 hours. Shred the meat with forks and put on rolls - enjoy

Bean Pot Apricot Glazed Pork Loin

 Ingredients:
1 (2 pound) pork tenderloin
1 (1 pound) bag baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock...
1 (18 ounce) jar apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves
Salt and pepper, to taste
Directions:
Place baby carrots and onion slices in the bottom of your slow cooker. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. Pour glaze mixture over tenderloin. Cover and cook at 350 for 1 and a half hours or until tender and cooked through
http://www.sixsistersstuff.com/2012/11/slow-cooker-apricot-glazed-pork.html
*adapted from Six Sisters Stuff Slow Cooker method to be used in our Bean pot

Grilled Pineapple Pork Chops

 Ingredients:
1 (20 oz) can pineapple rings, juice reserved
1/2 cup brown sugar
1/2 cup soy sauce
1/2 teaspoon garlic powder...
4-6 pork chops
Directions:
Mix together the pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder together in a gallon-sized resealable plastic bag until all the sugar is dissolved. Add the pork chops and zip closed. Store in the fridge for 8-12 hours (the longer, the better!).
When ready to cook, preheat grill to medium-high heat. Remove chops from bag and place on grill. Brush pork chops with marinade while they are cooking to let the flavor really soak in.
Grill until pork chops are browned and no longer pink inside (about 6-8 minutes per side- depending on thickness of chops).
While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. Serve pork chops with grilled pineapple on top.
http://www.sixsistersstuff.com/2013/06/grilled-pineapple-pork-chops.html

Bean Pot Root Beer pulled Pork Sandwiches

 Ingredients:
1 (3 pound) pork roast (I used boneless)
1 (12 oz) can root beer
1 (18 oz) bottle of your favorite BBQ sauce (we love Famous Dave’s Rich and Sassy)
8 hamburger buns...
Directions:
Place roast inside bean pot and pour the root beer over the meat. Bake at 350 for 1 and a half hours (or until meat easily shreds).
Take the roast out of the bean pot and shred using two forks (it should just fall apart). Drain the root beer out of the bean pot and place the shredded roast back inside. Stir in the bottle of BBQ sauce. Keep warm in the slow cooker until serving.
Place meat on hamburger buns and serve.
Makes 8 servings.
adapted to fit the bean pot in much faster cooking time
http://www.sixsistersstuff.com/2013/04/slow-cooker-root-beer-pulled-pork.html

Bean Pot Ribs

Boneless Spare Ribs
1 cup barbeque sauce
Put in the Bean Pot - bake at 350 for 45 minutes 1 one hour....amazing, quick and one of Clay's favorites!

 

Barbecue Pulled Pork Sandwiches in Your BEAN POT

pork butt -2.5 lb or whatever size is needed for your family)
1 can Diet Pepsi
1/2 bottle Sweet Baby Ray's Barbecue Sauce
Lawry's Seasoning Salt

Generally coat pork butt with Lawry's seasoning salt, don't be afraid to cover it all! Place in Bean Pot and pour in soda and barbecue sauce. Cover and cook on 325 for 3-4 hours. After 3 hours or so, take two forks and shred the meat into bite size chunks.
Let it sit in the juice to soak up all that flavor. It will stay warm in your Bean Pot, and can easily be reheated the next day.
Serve on a Kaiser buns

Bean Pot Apricot Glazed Pork Loin

Ingredients:

1 (2 pound) pork tenderloin
1 (1 pound) bag baby carrots
1 medium red onion, thickly sliced
1 cup chicken stock
1 (18 ounce) jar apricot preserves
2 Tablespoons Dijon mustard
1 Tablespoon fresh thyme leaves
Salt and pepper, to taste

Directions:

 Place baby carrots and onion slices in the bottom of your slow cooker. Place your pork tenderloin on top of the carrots and onions and season with salt and pepper. In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves. Pour glaze mixture over tenderloin. Cover and bake at 350 for 1 and a half hours or until tender and cooked through.