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As the cold weather drags on, all we want is something warm and easy. Cue the mushroom pork!
This dish is designed to be served over potatoes or rice, and is super simple! Pair with a steamed veggie for a complete meal that takes almost no effort to throw together! You only need three ingredients! The pork is super tender with plenty of flavor from the soup, this dump and go recipe can’t be beat!
Slow Cooker Mushroom Pork
Comfort Foods, Dinner, Meals for a Crowd, Meat, Pork, Slow Cooker
Ingredients
6 lbs boneless pork
3- 10.5 oz cans of cream of mushroom soup
About 14 oz milk
Instructions
Place pork and canned soup into slow cooker.
Fill two of the cans about 2/3 of the way with milk to rinse extra soup out of cans. Pour milk into slow cooker.
Cook on high for 9 hours, stirring every few hours.
Using forks or a pair of tongs, shred the pork into the soup mixture. Serve hot over potatoes or rice.
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What’s your favorite dump and go slow cooker recipe? Share with us in the comments!
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Thanksgiving is great, but if you’re anything like me you can get sick of turkey leftovers pretty quickly.
Here to save the day is this twist on the classic chicken strips…made from pork!
Crispy and tender just like their poultry counterparts, these pork strips are great for dipping or on their own!
We made a bunch and are keeping them on hand in our freezer. They make for a quick dinner paired with mashed potatoes and a side of veggies!
These have a very subtle barbecue flavor, but are so simple to make! With a little planning on your part, you’ll give your family a meal they’ll beg for over and over!
Pork Strips
Comfort Foods, Dinner, Fried, Meals for a Crowd, Meat, Non-Traditional, Pork, Uncategorized
Ingredients
1 1/2 lbs pork shoulder
1 cup and 1 splash whole milk, divided
2 tablespoons western BBQ seasoning, divided
4 eggs
2 cups flour
1/2 tablespoon black pepper
Instructions
Slice pork shoulder into 1 inch wide by 1/2 inch pieces. Tenderize meat strips and place in a container for marinating. Marinate meat in 1 cup milk and 1 tablespoon western BBQ seasoning for a minimum of 2 hours. For best results, marinate for 6 hours.
In a medium mixing bowl, combine eggs and a splash of whole milk, mixing until eggs are beaten and milk is completely mixed in. In a large bowl, mix together flour, 1 tablespoon western BBQ seasoning, and black pepper until fully combined. Prepare a pan with parchment paper.
Remove slices from marinade and shake off excess liquid. Dredge in flour mixture, then eggs, then flour again. Place breaded strips onto prepared pan, layering more parchment paper as needed.
Place pan into freezer to solidify breading for at least one hour. *
When ready to fry, preheat deep fryer to 375 degrees Fahrenheit. Place a maximum of 4 strips into the fryer at a time, frying for 5-7 minutes or until golden brown. Place on paper towels to drain excess oil.
Notes
* To store in freezer, remove strips from pan and place in a freezer safe bag. Good for up to 3 months. Follow frying instructions above when ready to eat.
Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.
Crisp leaves falling outside, temperatures dropping, sweaters being pulled out of the closet… Fall is absolutely the best!
One of the best parts of when the weather gets colder is you can finally pull out your favorite soup recipes! Sure, you can make soup during the summer, but you’ll heat up the house like crazy! And the best part of soup is eating it to warm up!
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This split pea soup is made in the slow cooker, so you can easily start it in the morning and come back to it after a fun romp in the brisk outdoors! So hearty and good, your family will beg to have it again and again!
Now you’re going to need a ham bone or something similar to make this recipe! We save our bones from when we buy pork shoulders to make pulled pork. I’ve seen others save the bones from their spiral hams or use smoked ham hocks. If you don’t have one saved in your freezer, you can likely find something at your local butcher’s.
This dump-and-go soup is one you’ll want to keep on hand all season long!
Slow Cooker Split Pea Soup
Comfort Foods, Dinner, Meals for a Crowd, Meat, Pork, Soup
Ingredients
1 ham bone
2 lbs cooked ham, chopped
16 oz bag dried green split peas
1 lb carrots, sliced
2 ribs of celery, sliced
1 sweet onion, chopped
1 tbs minced garlic
3 tbs dried parsley
1 tsp dried thyme
1 bay leaf
1 tsp salt
1 tsp pepper
6 cups low-sodium chicken broth
Instructions
Place the ham bone in the slow cooker.
Layer in the rest of the ingredients in listed order above, spreading through the entire crock pot. Pour over the chicken broth last, making sure broth covers everything in the pot.
Cover and cook on low for 8-10 hours. Stir occasionally during cooking.
Once peas are tender, remove ham bone from the soup, allowing to cool for a few minutes. Tear off any ham on the bone and return to the soup.
Discard bone and bay leaf. Using a spoon, smash some of the peas against the side of the slow cooker and stir until desired consistency is reached.
