I make this soup in a crock-pot which is great because it basically cooks itself and dinner is ready when we are. I use re-hydrated black beans and simply add all the ingredients in at once – except for the garnish of course. This soup is not only delicious it is nutritious with all the protein, fiber and vitamins from the beans and vegetables. You will need to soak the beans over-night so plan ahead for this. Slow cookers work at low temperatures that create moist heat cooking. Therefore, it is really important that you do not uncover the pot until your food is done and ready. Finally, this is a large batch of soup so you will probably have left overs. Pack some thermoses with and send the soup to school of take it to work.

Serves six

16 oz. of soaked black beans
1 medium yellow onion – chopped
3 medium tomatoes – peeled and chopped
1 large carrot – peeled and diced
1 chili pepper – seeded, membrane removed and finely chopped
2 celery stalks with leaves – finely chopped
4 garlic cloves – minced
2 tsp. salt
2 tsp. black pepper
1 TBS cumin
1 tsp. dried oregano
8 cups boiling water
Chopped tomatoes, crumbled fresh cheese and chopped scallion greens for garnish

Place all of your ingredients in a slow cooker. Mix well and cover. Cook on high for 6 hours.
Uncover the pot and- if you have an immersion blender, blend until 3/4 of the soup is creamed. If you do not have one, let the soup cool for a little while and blend 3/4 of it, in batches, in a stand-up blender. Return the creamed soup to the pot with the remaining soup. Mix well. Taste for salt and re-season if necessary.

Ladle into bowls and garnish with chopped tomatoes, crumbled white cheese (I used Cotija) and chopped scallions.

Soup w/o garnish – CALORIES 258.36; FAT 1.34 grs (sat 0.26; mono 0.11; poly 0.47); PROTEIN 15.04 grs ; FIBER 11.95 grs; CARBS 48.49 grs; CHOLESTEROL 0.00 mg; IRON 3.8 mg; SODIUM 816.08 mg; CALCIUM 131.98 mg

Print the Cuban Black Bean Soup Recipe Here

Slow cookers are great for rendering tender meats and rich flavors. They are also a fantastic time saver as all you need to do is place everything in the pot and let it be. Your meal will be excellent! Here is a recipe for curried pork. Serve it with white rice and enjoy!

Print the Slow Cooker Curry Pork Recipe Here

This recipe is by far my favorite for pulled pork. The combination of smoky chipotles with the citrus is to die for. YOu can make this in the Crock-Pot is you would like. Here is what you need to do for this:

1 – 5 pound pork butt
1 medium onion – finely chopped
2 garlic cloves – finely minced
4 chipotle peppers in their adobo – chopped
1 TBS cumin
1 tsp. paprika
1 TBS chili powder
½ tsp. cayenne
¾ cup cider vinegar
¾ cup ketchup
½ cup mustard
1 TBS oregano
2 TBS brown sugar
2 cups tangerine or orange juice
2 peels – white lining removed
Olive oil
Salt & Pepper

Preheat oven to 325 degrees. Heat a braising pan with some oil.

Trim the excess fat off the pork. Season generously with salt and pepper. Place in the hot pan and brown evenly on all sides. Set aside.

Add a little more oil to the pan. Add the onion and cook for 6 to 7 minutes until translucent and softened. Scrape the bottom of the pan to get all the brown bits. Add the garlic, chipotle, cumin, paprika, chili powder and cayenne. Mix well and cook for a couple of minutes until fragrant.

Add the vinegar, ketchup, mustard, oregano, brown sugar and citrus juice. Mix well. Return the pork to the pan. Add the citrus peels. Bring pot to a boil, cover and place in oven.

Braise pork for 4 hours. Remove from oven and allow sitting for a few minutes. Cool down and shred.
Place some shredded pork in a skillet with some BBQ sauce. Heat through and place inside a sandwich roll. Top with sliced pickles and serve. Enjoy!

Print the Chipotle Citrus Braised Recipe Here

Slow cookers are great in that once you place all the ingredients in them you can have an unattended meal. These are cooked for four hours and the final result is a tender, juicy piece of meat. Here is what you need for this:

4 –1 inch thick pork chops*
2 medium white onions – sliced
1 cup apple juice
½ cup dry white wine or chicken stock
1 TBS brown sugar
2 to 4 green apples – cored and sliced
1 small fennel bulb – chopped or Rosemary leaves
Salt, Pepper, Garlic Powder
Butter & Olive oil

Trim the pork chops of their excess fat. Season them with salt, pepper and a little garlic powder.

In a bowl, mix together the apple juice, white wine and brown sugar. Add salt and pepper to taste. If using chicken stock be careful with the salt.

Melt 2 TBS butter in a skillet. Add some olive oil. Add the onions and cook them until lightly browned – about 6 minutes. Set them aside.

Add a little more oil to the skillet. Heat and brown the chops on both sides.

Place half of the sliced apples at the bottom of your pot. Add half of the onion and half of the fennel. Top with the browned pork. Layer the rest of the onions and fennel on the chops. Finish with the remaining apples.
Pour the cooking liquid into the pot. Cover and cook on high for 4 hours. Serve with mashed potatoes and enjoy!

*If you prefer to use thinner chops go ahead. Reduce the cooking time by 1 hour.

Print the Crock Pot Pork Chops and Apples Recipe Here

Cooking pork very slowly renders a tender, juicy meat that can be used in many ways. You can eat it as is with some rice, shred it and mix it with BBQ sauce for sandwiches, shred it and use it for tacos or burritos or as a filling for empanadas. These are just some suggestions!

The pork for this recipe is braised in orange juice and molasses. It slowly cooks for hours and is then shredded and drenched in bbq sauce. Mmmmm . . .

You will need:
4 to 5 pounds of pork butt
4 large oranges, juiced
4 large pieces of orange rind – whites removed
1/4 cup cider vinegar
1/4 cup dark molasses
Salt & Pepper
Olive oil
BBQ Sauce of preference
Rolls/ Pickle Slices

Heat a large pot with some olive oil. Generously season the pork with salt and pepper. Place the pork in the heated pan and brown evenly on all sides.

Place the browned pork into a slow cooker. Whisk together the orange juice, vinegar and the molasses. Pour over the pork. Place the orange rinds on the sides. Cook on low for 8 hours.

Remove the pork from the liquid and allow it to cool. Shred the meat – getting rid of the excess fat – and place it in a large skillet. Add as much bbq sauce as desired and mix well. Heat completely through.

Serve pork inside rolls with extra bbq sauce and pickles. Enjoy!

Print the Citrus Braised Pulled BBQ Pork Recipe Here

Other Pulled Pork Recipes:
Cola Braised Pulled Pork
Chipotle Crock-Pot Pulled Pork
Crock-Pot Pulled Pork
Chicharron
Pulled BBQ Pork Shoulder
Beer Braised Pork Butt
Carnitas

1 – 4 to 5 pound beef roast
2 medium yellow onions – sliced
2 to 3 fresh thyme sprigs
1 cup cola
1 cup water
1 – 12 oz. bottle dark beer
4 carrots – sliced
12 prunes – seeded and halved
Salt/ Pepper/ Olive oil

• Rinse and pat dry the roast. Remove and discard any excess fat and thin membrane.

• Season generously with salt and pepper.

• Heat a large skillet with some olive oil and brown meat evenly on all sides.

• Place browned meat in the pressure cooker.

• Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.

• Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.

• Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.

• Seal the cooker again and cook for an extra 1 to 1 1/2 hours.

• Cool down pressure cooker completely, again, and remove roast.

• Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!

Print the Pressure Cooker Pot Roast Recipe Here

Serves 12

1 – 5 pound bone-in pork shoulder
2 medium yellow onions, finely chopped
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoon cayenne pepper
2 teaspoons garlic powder
1/2 cup brown sugar
4 canned chipotle peppers in adobo, chopped (keep the adobo)
2 tablespoons of the adobo
12 oz. dark beer
3/4 cup ketchup
3/4 cup cider vinegar
1/2cup mustard
2 tablespoons tomato paste
Olive oil
Salt & Pepper
Barbecue sauce of your choice
Dill pickle chips
12 Kaiser rolls

Rinse and pat dry the pork. Trim off the excess fat. Season generously with salt and pepper. Heat a skillet with olive oil. Brown the pork evenly on all sides.

Heat a large pot with olive oil. Add the onions and cook for 15 minutes, stirring frequently, until lightly browned and soft. Add the chili powder, paprika, cumin, cayenne and garlic. Mix well and cook for 1 minute until aromatic.

Add the rest of the ingredients – except for the pork. Mix well and bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes until sauce is thick.

Place the pork in the Crock-pot. Pour the sauce on the pork and coat well.

Cover the pot. Cook for 7 to 8 hours until you can separate the meat with a fork.

Remove the meat from the pot to a cutting board and allow to cool down for 10 minutes. Shred the pork using 2 forks and place it in a large skillet. Discard any excess fat that you might have missed. Skim away some of the fat from the sauce. Add 1/4 cup of sauce to the pork. Add enough barbecue sauce to the pork to make it juicy. Mix well and heat through.

Serve the pulled pork on the bottom part of a bun. Layer with pickle chips and cover with the top part of the bun. Serve with cole slaw and potato chips. Enjoy!

Print the Chipotle Crock-Pot Pulled Pork Recipe Here

Other Pulled Pork Recipes:
Cola Braised Pulled Pork
Citrus Braised Pulled BBQ Pork
Crock-Pot Pulled Pork
Chicharron
Pulled BBQ Pork Shoulder
Beer Braised Pork Butt
Carnitas

2 to 3 pound pork loin
Salt & Pepper
Garlic powder
Cumin
Dried thyme
1 white onion – sliced
1 bell pepper – sliced
1 bunch cilantro sprigs
1 – 15 oz. bottle salsa

Rinse the pork and pat dry it. Season both sides with salt, pepper, cumin, garlic and thyme.

Place pork in slow cooker. Add the onion, bell pepper, cilantro and salsa. Fill the empty salsa jar half way with water. Add to the pot.

Cook pork on low for 6 to 7 hours. Discard the cilantro stems and serve. Enjoy!

If you have left overs use them to make shredded pork tacos with fresh avocado salsa.

Print the Slow Cooker Latin Style Pork Loin Recipe Here

Left-Over Idea:
Shredded Pork Tacos w/ Fresh Avocado Salsa

Other Slow Cooker Recipes:
Curry Pork
Cola Braised Pulled Pork
White Chicken Chili
Cuban Black Bean Soup
Citrus Braised Pull BBQ Pork
Boiled Corned Beef Dinner
Simple Brisket Roast
Whole Chicken
Chipotle Pulled Pork
White Kidney Beans
Simple Pot Roast
BBQ Pulled Pork

Here is what you are going to need for this recipe:
6 pounds pork shoulder
1 large white onion, sliced
1 head garlic cloves, peeled and smashed
12 thyme sprigs
2 cups Coke
1 cup apple cider
1 12 oz. bottle beer
1/2 cup cider vinegar
Paprika
Salt & Pepper
Olive oil

Preheat the oven to 350 degrees.

Rinse and pat dry the pork. Season generously with salt and pepper. Rub with paprika.

Heat a braising pan with some olive oil. Brown the pork evenly on all sides. Remove from pan. Discard all but 2 tablespoons of any rendered fat.

Add the onions and cook for 4 to 5 minutes until soft and translucent. Add a splash of water to the pan and scrape off all the brown bits from the bottom. Layer the garlic and thyme on top of the onions.

Return the meat to the pan and place on top of the onion, garlic and thyme. In a bowl, whisk together the Coke, beer, cider and vinegar. Add the liquid to your pot. Bring the liquid to a soft boil and cover. Place the braising pan into the oven and braise for 4 hours.

Remove the pan from the oven and allow the meat to cool down. Pull the pork apart, using two forks. Place it in a large skillet. Add enough barbecue sauce to coat it and mix it well without mashing the meat.

Heat through and serve in a roll with pickles and extra barbecue sauce if desired. This goes well with Cole slaw. Enjoy!

NOTE: You can make this pork in a crock-pot if desired. Simply brown the meat and add all of the ingredients. Cook on high for 6 to 7 hours.

Print the Cola Braised Pulled Pork Recipe Here

Other Pulled Pork Recipes:
Citrus Braised Pulled BBQ Pork
Chipotle Crock-Pot Pulled Pork
Crock-Pot Pulled Pork
Chicharron
Pulled BBQ Pork Shoulder
Beer Braised Pork Butt
Carnitas

Nothing like coming home after a hard day’s work and finding dinner ready and the house smelling like Heaven! This recipe renders some pretty spicy chili. If you want less heat omit the chipotle pepper. If you don’t mind the heat leave it as is! This is what you are going to need for this:

1 yellow onion – chopped
1 pound dry cannellini beans or 1 – 8 oz. cans of cannellini beans with liquid included
1 – 14 oz. can corn – drained
1 whole chicken breast – skinned and cubed
2 large garlic cloves – minced
2 TBS chili powder
1 TBS ground cumin
1 chipotle chili pepper with adobo – chopped
6 cups chicken broth for dry beans or 2 to 3 cups chicken stock for canned beans.
Salt & Pepper

• If using dry beans, soak them overnight.
• Place all of the ingredients in a Crock-Pot. If using canned beans include liquid and reduce stock to 2 to 3 cups.
• Mix well.
• Cover pot and cook chili for 6 to 8 hours. If you are using dry beans cook on high. If using canned beans cook on low.
• Serve cooked chili with sour cream and shredded cheese.
• Enjoy!

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Print the White Chicken Chili Recipe Here

Other chili recipes:

Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Super Bowl Chili
Butternut Corn Black Bean Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne