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! :)
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
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