Slow-Cooked Sweet & Sour Pork

Right before the hubs and I got married I used my rewards points from a system where I worked to purchase a crock pot.  I never had one before and I thought hey, I'm getting married, I should probably learn to make something more than ramen noodles...

Fast forward 2 years, that same crock pot sits on a shelf above our washer and dryer.  Covered in dust.  Opened but never used.  We were moving and in an effort to clear out any unnecessary items rather than move them, I cut my loses and sold the crock pot.  I'm sure it's happy in it's new home.  I really did have the best of intentions...

Fast forward 1 more year, I found a recipe I really really really wanted to try but it required a crock pot.  Well crap.  I would never be able to convince the hubs that I needed to buy one.  He saw the amount of dust on the first one.  Luckily my wonderful MIL has 2!  So I borrowed!  The great thing about borrowing from family is it can sometimes turn into keeping ;)

So to thank my MIL for allowing me to 'borrow' her crock pot, I'm going to share all slow cooker meals this week - my way of proving this one has no dust! :)

INGREDIENTS:

2 pounds pork shoulder butt country style ribs

1 can (10.75 ounces) tomato soup

3 tablespoons apple cider vinegar

3 tablespoons soy sauce

1 & 1/3 cups water

1/2 cup packed brown sugar

4 cloves garlic, minced

1/4 cup pineapple juice - reserve from pineapple chunks can

1 can pineapple chunks in juice, drained (except for that 1/4 cup above)

1 bag (12 ounces) frozen broccoli cuts

LETS COOK:

Add all of the ingredients through the pineapple juice to the crock pot.  Stir to combine.  Cook on low for 8-9 hours.

During the last 45 minutes of cooking, add the pineapple chunks and frozen broccoli.  Stir and continue cooking as directed.

Optional: serve over rice

RECIPE INSPIRED BY: Food On The Table

Be sure not to miss KITCHEN WEEK @ Bear Rabbit Bear Crafts

August 12-18, 2012

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