North Carolina Pulled Pork

Cook a pork roast in the crock pot all day on low with the following sauce. We also make a side of sauce to pour over sandwiches. Sauce can be kept in refrigerator up to 3 months.

• 1 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper or hot red pepper flakes (we substitute black pepper)

**Have cooked and put into freezer and works well.

Honey Brown Sugar Pork Tenderloin Crock Pot

Given in our meal exchange by Monte, yum!

• 1 1/2 - 2 pound pork tenderloin
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons packed brown sugar
• 1 tablespoon ginger minced
• 1 tablespoon garlic, minced
• 1 tablespoon ketchup
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1/4 cup honey

1. Prop open a 1-gallon freezer bag and add the soy sauce, hoisin sauce,brown sugar, ginger, garlic, ketchup, cayenne pepper, cinnamon and honey.
2. Using your hands on the outside of the bag, mix the ingredients together. Add the pork tenderloin and coat well. Lay flat in freezer.
3. To cook thaw and dump in crock pot. Cook on low all day.

Sweet & Sour Chicken (Crock Pot Meal)

Was given this meal when I was participating in the freezer meal exchange group. Made by Carmen. We like the taste and it is easy to keep the ingredients on hand for a quick throw together dinner.

Ingredients:

• 4-5 chicken breasts cut into small pieces
• 24 oz sweet & sour sauce
• 16 oz package frozen vegetables (I use the stir fry blend)
• Serve over hot cooked rice
• Optional-1/4 cup toasted chopped almonds

In a crockpot combine chicken, sauce, and frozen vegetables.

Cover and cook on low for 5-6 hours. Serve over hot cooked rice.