Pantry-Friendly Pork Loin Recipe for the Slow Cooker

Slow cooker recipes are my saving grace on busy days, and this cranberry-pineapple pork is one of my favorites. The combination of sweet and tangy cranberry sauce with juicy pineapple gives the pork so much flavor. I can throw it together in no time with ingredients I usually have on hand (I’ve usually got a hidden pork loin stashed in my freezer).

I love how the slow cooker transforms a lean pork loin into a tender, fall-apart dinner. It’s hands-off, low effort, and the end result feels like I put way more work into it. This is one of those meals that pairs beautifully with mashed potatoes, rice, or even roasted veggies, making it super versatile.

The sauce is the main attraction here – it’s rich, savory, and just the right amount of sweet, soaking into every bite of pork. Whether you’re tackling a hectic weeknight or just want something cozy and delicious, this recipe has you covered.

Why I Love This Recipe

• I love that I can make this with items I usually have on hand – no last-minute grocery trips!
• Five minutes of prep, and the slow cooker does the rest.
• The cranberry-pineapple sauce gives the pork so much flavor, and there’s only one pot to clean.

Ingredients

Here’s what goes into this slow cooker pork and fruit dinner:

• Pork loin – stays tender and juicy through the long cook.
• Whole cranberry sauce – sweet-tart and rich, forms the base of the sauce.
• Crushed pineapple – brings brightness and soft sweetness that balances the cranberries.
• Salt – sharpens every flavor in the sauce.
• Black pepper – adds a little bite against the fruit.
• Garlic powder – gives a savory edge.
• Ground cloves – a warm spice that plays well with the fruit.
• Nutmeg – rounds everything out with mellow sweetness.

How to Make Slow Cooker Cranberry-Pineapple Pork

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pork)
  Pat the pork dry with paper towels and season all over with salt, pepper, and garlic powder, getting into every crease. Place it in the slow cooker.
• Step Two (mix the sauce)
  In a bowl, stir together the crushed pineapple, cranberry sauce, nutmeg, cloves, and a pinch more salt until it looks blended and deep red.
• Step Three (slow cook it)
  Pour the sauce over the pork, cover, and cook on low for about 8 hours. The sauce thickens as it cooks and the pork becomes fork-tender.
• Step Four (shred and serve)
  Pull the pork apart with two forks and spoon the sauce over the top. It’s sweet, savory, and built for mashed potatoes or sandwiches.

Recipe Tips

Here are a few tips and notes when it comes to slow-cooking this pork:

• Pork loin stays tender and slices clean, but pork shoulder works too if you want more of a shredded texture.
• Season the pork well, every side and edge. It matters later.
• For less sweetness, try unsweetened pineapple or use a little less cranberry sauce.
• To thicken the sauce, simmer it for a few minutes on the stove after cooking.
• Serve it with my Instant Pot mashed potatoes, rice, or roasted veggies so nothing goes to waste.

Storage and Freezing

Here are some tips for storing, freezing, and using up leftovers for your slow cooker cranberry-pineapple pork:

• Keep the pork with its sauce in a covered container for up to 4 days in the fridge.
• Freeze for up to 3 months, thaw in the fridge, and reheat gently.
• Leftovers are great over rice, baked potatoes, or on Hawaiian rolls.

For another fall dinner recipe, try my vanilla cider pork with caramelized pears.

Frequently Asked Questions

• What if I don’t have crushed pineapple?
  You can substitute diced pineapple or pineapple tidbits. Just give them a quick mash to break them down a bit before mixing.
• Can I make this without a slow cooker?
  Yes. You can cook it in a Dutch oven or a covered baking dish in the oven at 300°F for about 3-4 hours until the pork is tender.
• Can I make this ahead of time?
  Yes. This recipe reheats great. Cook it fully, store it with the sauce, and reheat on the stovetop or in the microwave when ready to serve.

More Slow Cooker Pork Recipes

If you’re looking for more ways to turn pork into an easy, slow cooker dinner, check out more of my recipes:

• Slow Cooker Kalua Pork
• Slow Cooker Thai Pulled Pork
• Slow Cooker Pulled Pork Chile Verde
• Slow Cooker Ham and Bean Soup
• Slow Cooker Honey-Soy Pulled Pork
• Slow Cooker Mississippi Pork

This post may contain affiliate links. Please read my disclosure policy.

Print Slow Cooker Cranberry-Pineapple Pork This Slow Cooker Cranberry-Pineapple Pork is a tender and flavorful dish made with pantry staples like cranberry sauce and crushed pineapple. With just five minutes of prep, the slow cooker creates a savory-sweet pork loin perfect for weeknight dinners, game day spreads, or budget-friendly family meals. Serve with mashed potatoes or rice for a comforting and easy dinner. Course Main Course Cuisine American Keyword Slow Cooker Cranberry-Pineapple Pork Prep Time 5 minutes minutes Cook Time 8 hours hours Total Time 8 hours hours 5 minutes minutes Servings 8 people Calories 298kcal Author Cathy Pollak Equipment Cutting board To place the pork loin while removing any strings and patting it dry. paper towels To pat the pork loin dry, which helps the seasoning stick better. measuring cups and spoons To measure the salt, spices, and seasoning accurately. mixing bowls To mix sauce ingredients. slow cooker To cook the pork. 2 forks For shredding the pork after cooking. Ingredients 1 4-5 lb whole, boneless pork loin remove any strings that might be holding it together 1 tbsp. plus 1/2 a tsp. kosher salt divided 2 tsps. fresh ground pepper 2 tsps. garlic powder 1 (20 oz) can crushed pineapple 1 can (14 oz.) whole berry cranberry sauce 1/4 tsp ground nutmeg 1/4 tsp ground cloves Instructions Remove any strings tying the pork, and pat the roast dry. Season the roast with 1 tablespoon of kosher salt, pepper, and garlic powder, making sure to get the seasoning into any crevices. Place the pork loin in the slow cooker. 1 4-5 lb whole, boneless pork loin , 1 tbsp. plus 1/2 a tsp. kosher salt, 2 tsps. fresh ground pepper, 2 tsps. garlic powder In a large bowl, mix together the pineapple, cranberry sauce, nutmeg, cloves, and the remaining 1/2 teaspoon of salt. Pour the mixture over the pork in the slow cooker. Cover and cook on low for 8 hours. 1 (20 oz) can crushed pineapple, 1 can (14 oz.) whole berry cranberry sauce, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves The pork should easily pull apart with two forks. Serve with the sauce spooned over the top. Video Notes Using Pork Shoulder Instead of Pork Loin: If you want to use a Boston butt roast (pork shoulder), you’ll need to handle it slightly differently due to its higher fat content. After cooking, remove the pork shoulder from the slow cooker and transfer it to a cutting board or large bowl. Shred the meat with two forks, discarding any large pieces of fat as you go. Once the meat is fully shredded and free of excess fat, return it to the slow cooker and mix it with the sauce to keep warm before serving. The sauce will have some extra grease since shoulder is not lean like pork loin. For optimal outcomes when preparing this slow cooker cranberry-pineapple pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations. The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. © noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited. Nutrition Serving: 250g | Calories: 298kcal | Carbohydrates: 32.6g | Protein: 18.2g | Fat: 5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 0.5g | Cholesterol: 42.5mg | Sodium: 151.7mg | Potassium: 734.3mg | Fiber: 1.4g | Sugar: 28g | Vitamin A: 77IU | Vitamin C: 15mg | Calcium: 2.8mg | Iron: 6.3mg

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

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The post Slow Cooker Cranberry-Pineapple Pork appeared first on Noble Pig.

Slow Cooker Hawaiian Meatballs 

There’s something about the combination of sweet, tangy, and savory that always hits the spot, and these easy slow cooker Hawaiian meatballs deliver just that. They’re coated in a flavorful pineapple sauce that’s perfect for gatherings, quick dinners, or meal prep.

I love how versatile these are—you can serve them over rice, pile them into sliders, or simply skewer them as party appetizers. The slow cooker does all the hard work for you, so you can sit back and enjoy.

Why I Love This Recipe

• The sweet, tangy pineapple sauce gives these Hawaiian meatballs their irresistible flavor.
• Pineapple chunks add bursts of tropical goodness, while soy and Worcestershire sauce balance the sweetness.
• This easy crockpot pineapple meatballs recipe always feels like a little treat, perfect for parties or casual meals.

The Ingredients and Why They Work

Here is a quick rundown of the ingredients for these saucy Hawaiian meatballs. Pantry staples and frozen meatballs make this recipe incredibly simple to put together.

• Ketchup: Serves as the tangy and slightly sweet foundation of the sauce.
• Brown Sugar: Deepens the sweetness with a subtle molasses note, perfect for balancing the tangy ketchup.
• Rice Vinegar: Adds acidity to cut through the richness and keep the flavors bright.
• Soy Sauce: Brings umami and a touch of saltiness, enhancing the savory notes in the sauce.
• Worcestershire Sauce: Boosts depth and adds a hint of complexity to the sauce.
• Fresh Garlic: Essential for that sharp, aromatic base flavor.
• Frozen Meatballs: The convenience factor! These hold up well in the slow cooker and soak up the sauce beautifully.
• Pineapple Chunks: Sweet, juicy bursts of flavor that pair perfectly with the tangy sauce.
• Scallions: A fresh garnish that adds color and a mild oniony kick.

How to Make Hawaiian Meatballs in a Slow Cooker

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: In the slow cooker, whisk together ketchup, brown sugar, vinegar, soy sauce, Worcestershire sauce, and garlic until well combined. This simple step creates the sweet and tangy pineapple sauce that makes these meatballs so irresistible.
• Step Two: Add the pineapple chunks and frozen meatballs to the slow cooker. Stir gently so everything is coated evenly with the sauce, letting the flavors start to blend.
• Step Three: Cover and set the slow cooker to low for 5-6 hours or high for 2-3 hours. As the meatballs cook, the sauce will thicken, creating a rich and flavorful coating.
• Step Four: Just before serving, sprinkle with chopped scallions for a fresh, flavorful garnish. Serve warm over rice for a hearty dinner or straight from the slow cooker as a party appetizer.

Pro Tips for Perfect Meatballs

These tips will help you make the most flavorful and tender Hawaiian meatballs every time.

• Choose Your Meatballs Wisely: For the best slow cooker Hawaiian meatballs, pork or chicken varieties work especially well with the Hawaiian flavors, but any variety will do.
• Control the Sweetness: If you prefer a less sweet sauce, reduce the brown sugar slightly or use unsweetened pineapple chunks.
• Thicken the Sauce: If the sauce feels too thin, remove the lid during the last 30 minutes of cooking to let it reduce.
• Flavor Variations: Add a pinch of crushed red pepper flakes if you like a spicy kick. For a more tropical twist, stir in a little coconut milk.

Ways to Serve Hawaiian Meatballs as a Main Dish

Turn these Hawaiian meatballs into a hearty main dish with these easy serving ideas.

• Spoon the meatballs and sauce over plain white rice for a simple, satisfying meal. For an extra Hawaiian twist, try serving them over coconut rice.
• Serve the meatballs over buttery egg noodles, letting the sauce coat every bite for a rich, comforting dish.
• Turn them into sliders by placing one or two meatballs with sauce in a King’s Hawaiian Roll for a fun and flavorful option.
• Make a hearty Hawaiian meatball sub by layering the meatballs and sauce on French bread or a crusty baguette. Add cheese and toast for a melty, delicious meal.
• For a veggie-packed option, stir in a mix of peppers, onions, or stir-fry vegetables before serving over rice. Sprinkle with sesame seeds for extra flavor and a touch of crunch.

Storing and Freezing Hawaiian Meatballs

Keep your Hawaiian meatballs fresh and ready to enjoy later with these easy storage and freezing tips.

• Storing: Place leftovers of your sweet and savory meatballs with pineapple in an airtight container and refrigerate for up to 3 days. This keeps the meatballs tender and the sauce flavorful.
• Freezing: Let the meatballs and sauce cool completely, then transfer them to a freezer-safe bag or container. They’ll stay good in the freezer for up to 2 months, making them a perfect make-ahead option.
• Reheating: Thaw frozen meatballs overnight in the fridge, then reheat gently in a saucepan over medium heat or in the microwave until warmed through. Stir occasionally to keep the sauce smooth and evenly heated.

Frequently Asked Questions

Can I use fresh pineapple instead of canned? Yes! Fresh pineapple works beautifully here. If you use fresh, make sure to add a bit of pineapple juice to the sauce for extra flavor.

What brand of meatballs should I use? Costco’s Italian beef meatballs are packed with flavor and a great choice, while Trader Joe’s meatballs are another solid option. Pork meatballs pair wonderfully with the Hawaiian flavors, and for a lighter option, chicken or turkey meatballs work just as well.

Can I make these ahead of time? Absolutely! These meatballs reheat well and the flavors only get better as they sit.

Can I use homemade meatballs instead of frozen? Yes. Homemade meatballs can add a personal touch to this dish. Make sure they’re fully cooked before adding them to the slow cooker to maintain texture and flavor. This way, they won’t break apart during the slow cooking process.

What side dishes pair well with Hawaiian meatballs? Hawaiian meatballs are really special when served over steamed white rice, allowing the sweet and savory sauce to be fully appreciated. For a more tropical flair, consider pairing them with coconut rice. A fresh green salad or steamed vegetables can provide a light contrast to the rich flavors. For a heartier meal, serve them alongside rainbow macaroni salad or grilled pineapple slices.

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Slow Cooker Hawaiian Meatballs

Slow Cooker Hawaiian Meatballs are an easy and versatile dish featuring tender meatballs simmered in a sweet and tangy pineapple sauce. Perfect as a party appetizer or served over rice for dinner, this crockpot recipe is a crowd-pleaser that's both flavorful and effortless to make.

Course Appetizer, Main Course

Cuisine American

Keyword Slow Cooker Hawaiian Meatballs

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 6

Calories 523kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• whisk
• slow cooker

Ingredients

• 1/2 cup ketchup
• 1/4 cup light brown sugar or dark brown sugar
• 1/4 cup rice vinegar (not seasoned)
• 1/4 cup low sodium soy sauce
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 can (20 oz) pineapple chunks drained
• 25-30 frozen meatballs (beef or pork)
• 1 scallion, sliced

Instructions

• In the slow cooker, whisk together the ketchup, brown sugar, vinegar, soy sauce, Worcestershire sauce, and garlic until well combined.
  1/2 cup ketchup, 1/4 cup light brown sugar, 1/4 cup rice vinegar (not seasoned), 1/4 cup low sodium soy sauce, 1 tbsp Worcestershire sauce, 3 cloves garlic, minced
• Gently stir the pineapple chunks and meatballs into the sauce, ensuring they are evenly coated.
  1 can (20 oz) pineapple chunks, 25-30 frozen meatballs (beef or pork)
• Cover and cook on low for 5-6 hours or on high for 2-3 hours.
• Sprinkle with scallions and serve warm.
  1 scallion, sliced

Notes

For optimal outcomes when preparing these slow cooker Hawaiian meatballs, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 188g | Calories: 523kcal | Carbohydrates: 62g | Protein: 15g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2.1g | Cholesterol: 62mg | Sodium: 952mg | Potassium: 222mg | Fiber: 5g | Sugar: 46g | Vitamin A: 12IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 22mg

More Party-Perfect Meatball Recipes

All of My Meatball Recipes!

Buffalo Chicken Meatballs – These buffalo chicken meatballs bring a buttery, spicy kick that’s perfect for game day. Made with ground chicken and simple pantry staples, they bake in the oven, making prep easy while you focus on the rest of your spread.

Chicken Piccata Meatballs – My chicken piccata meatballs offer a twist on the classic Italian dish, traditionally made with chicken cutlets. This easy-to-make recipe transforms the familiar flavors into tender meatballs simmered in a tangy lemon-butter sauce with capers. Perfect for adding variety to your weekly dinner rotation, these meatballs can be served over pasta, rice, or alongside roasted vegetables for a meal that brings a fresh take to a beloved favorite.

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I want to share how I make a Mississippi Pot Roast with pork. It’s amazing how some of the best dishes come from just a few ingredients, especially pantry staples.

Most people use beef for Mississippi Pot Roast, but I prefer using pork. I also like using a packet of onion soup mix instead of the usual au jus packet.

When it comes out of the slow cooker, the pork roast is perfect, tender, and packed with flavor. It’s a great meal to come home to on weekdays, but especially for Sunday dinners or game days.

Why I Love This Recipe

• I love it for busy days since the slow cooker does all the work.
• It’s incredibly easy to make with just a few ingredients.
• It’s no secret that I love pork and this is one of my favorite comfort food meals.
• During the warmer months, using the slow cooker means I avoid heating up the house with the oven!

To make this easy dinner even easier, serve this Mississippi pork roast with my Instant Pot mashed potatoes. It’s the perfect combo!

Ingredients

A handful of ingredients is all it takes to get this delicious meal on the table.

• Boneless pork roast: I grab a pork loin at the market for this recipe (not to be confused with pork tenderloin). It’s perfect for this recipe.
• Avocado oil: I like using this or any other high-temperature oil for searing. It handles the heat well.
• Pepperoncini peppers and their juice: I add both the peppers and the brine from the jar. The juice gives it the tangy, expected kick.
• Dry ranch dressing mix and dry onion soup mix: These are my go-to flavor boosters for Mississippi pork. They pack in so much taste with minimal effort.
• Unsalted butter: I prefer using unsalted butter here. Even though some people use salted, I find the dish is salty enough without it.

How To Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: First, I grab some paper towels and pat the pork roast dry. Then, I heat up some oil in a large skillet over medium-high heat. Once the oil is hot, I add the pork roast and sear each side until it gets that nice golden color.
• Step Two: I move the browned pork roast to the slow cooker and pour in the pepperoncini juice.
• Step Three: I sprinkle the ranch dressing mix and onion soup packet over the pork roast. Then, I add slices of butter and the pepperoncini on top.
• Step Four: I cover the slow cooker and let it cook on low for 6 to 8 hours. When it’s done, the pork is so tender it pulls apart easily with two forks.

Recipe Tips

• My favorite way to serve this dish right out of the slow cooker is over creamy mashed potatoes, but it also works well over noodles and white rice. If I had to choose one vegetable to serve it with it would be roasted broccoli.
• I stick with mild flavored pepperoncini peppers to keep this recipe from being spicy (there’s already enough going on in the flavor department with this recipe). The pepperoncini’s add a salty brine flavor to the pork.
• This Mississippi pork already has plenty of sodium with the ranch and onion soup mix, which is why I use unsalted butter.
• This is a dish you’ll want to cook low and slow (6-8 hours). The meat is not as tender when cooked on high and is much more difficult to shred.
• Serve this pork roast with some other Southern classics like my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

Storage, Leftovers and Freezing

• I package any leftovers in an airtight container and store it the refrigerator for up to four days. You can also freeze in a freezer safe bag for up to three months.
• When it comes to using the leftovers, the possibilities are endless. I love making the leftover pork roast into sandwiches and filling up taco shells with all the fixings. It’s also great on top of salads. Even days later, the flavor stands.
• I’ve found this does great in the freezer too. Make sure it’s tightly packaged (no air) and keep it for up to three months. Thaw it the refrigerator over night before reheating on the stove top.

More Slow Cooker Pork Recipes

• Slow Cooker Pork with Pineapple and Cranberry
• Crockpot Ham and Bean Soup
• Slow Cooker Thai Pork
• Slow Cooker Kalua Pork
• Slow Cooker Honey Soy Pulled Pork
• Slow Cooker Chili Verde

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Slow Cooker Mississippi Pork Roast

Mississippi pork roast made in the slow cooker takes only ten minutes to prepare and is packed with mouth-watering flavor even your pickiest eaters will love.

Course Main Course

Cuisine American

Keyword Slow Cooker Mississippi Pork Roast

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 444kcal

Author Cathy Pollak

Equipment

• skillet
• slow cooker

Ingredients

• 3 lb boneless pork roast
• 1 tbsp avocado oil or any other neutral oil
• 1/4 cup pepperoncini pepper juice
• 1 packet ranch dressing mix
• 1 packet onion soup mix
• 6 tbsps unsalted butter, sliced
• 8 whole pepperoncini peppers

Instructions

• Using paper towels, pat your roast dry. Heat oil in a large skillet over medium-high heat. Once the oil is warmed, add pork roast to the pan and sear each side until a nice golden color.
  3 lb boneless pork roast, 1 tbsp avocado oil
• Place pork roast into your slow cooker and pour the pepperoncini juice into it.
  1/4 cup pepperoncini pepper juice
• Sprinkle ranch dressing mix and onion soup packet over the pork roast. Place butter slices and pepperoncini on top of the pork roast.
  1 packet ranch dressing mix, 1 packet onion soup mix, 6 tbsps unsalted butter, sliced, 8 whole pepperoncini peppers
• Cover and cook on low for 6 to 8 hours or until the pork roast pulls apart easily with two forks.

Notes

For optimal outcomes when preparing this slow cooker Mississippi pork roast, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 236g | Calories: 444kcal | Carbohydrates: 4.3g | Protein: 43.1g | Fat: 25.5g | Saturated Fat: 11.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.5g | Cholesterol: 162mg | Sodium: 894mg | Potassium: 53.7mg | Fiber: 1g | Sugar: 0.8g | Vitamin A: 10.7IU | Vitamin C: 2.2mg | Calcium: 4mg | Iron: 4.8mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Mississippi Pork Roast (The BEST!!) appeared first on Noble Pig.

Many have been asking for game day recipes with enough food to feed a herd of hungry football fans. Lucky for you I have something up my sleeve. I refer to this recipe as a weapon of mass deliciousness. It’s easy to make and serve for a house full of your friends and family.

I have always thought of flautas as a specialty dish, one I would only order at a Mexican restaurant. Somewhere along the line I convinced myself flautas were complicated and I didn’t want to deal with the deep-frying. It’s not that I’m opposed to deep frying, but I knew it would be difficult and time-consuming to fry dozens of flautas for a large gathering.

However, I recently changed my mind and started working on perfecting baked flautas at home. I wanted the meat seasoned properly with traditional Mexican flavors. But most importantly, the flour tortilla had to have the perfect crunch. Anything less wouldn’t be right. I was looking for a flaky texture, similar to the deep-fried flauta.

I began experimenting with the tortillas. There are lots of recipes that spray tortillas with cooking spray after they are wrapped and then put in the oven. I tried my tortillas three ways before choosing the best method. I also served the tortillas blind to all my tasters. In others words, none of them knew how I had prepared the tortillas and were instructed to pick their favorite, and most similar to a restaurant flauta. The votes were unanimous.

My experiment included flautas sprayed with cooking spray only on the outside, tortillas brushed with vegetable oil on the inside and outside, and tortillas brushed with oil only on the outside.

Hands down, everyone chose the tortilla brushed with oil on the inside and out. This method created a perfect restaurant style flauta. Sure it has a little more oil than the others, but that’s why it tastes the best!

So imagine this game day timeline:

Night Before: slow cook meat
Three Hours Before Party: shred meat and grate cheese
Two Hours Before Party: roll flautas
First Quarter: preheat oven
Second Quarter: bake flautas in oven
Halftime: serve

By cooking the meat the night before and rolling the flautas before guests arrive, you will have time to socialize and watch the game yourself.

Now, this recipe has a bit of a bonus factor. You see, when you remove the meat from the slow cooker after it’s cooked, you will be left with this unbelievably seasoned broth. It would be a complete shame to waste it.

You can either save it for another time, or with a minimal amount of planning and effort you can easily create the perfect bean side dish for these flautas.

All you have to do is soak a few cups of dried pinto beans in water overnight. Remember to do this before bed when you turn on the slow cooker. When you remove your meat from the broth the next morning, dump the beans into the seasoned broth and cook on high for four hours. Leave the slow cooker on warm until party time.

You end up with these incredibly-flavored beans to serve as a side dish. It’s that easy!! You can thank me later.

Yum!

This post is part of BlogHer’s Game Day Eats editorial series, made possible by Kettle Chips.

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Slow Cooker Apple Pie Spiced Pear Applesauce

October is my busy month and making wine must remain my focus for another couple of weeks.  Funny thing, I spend my daytime hours processing fruit and then find myself at midnight making this applesauce…another form of fruit processing. Ironic? Maybe.

Anyway, I wanted an applesauce that reminded me of apple pie. Something with a sweet-tart edge and especially one I could make with Honeycrisp apples. I added a few pears for dept and some vanilla bean paste for a little something extra.

I used brown sugar and got this warm, dark color. It’s just as delicious as it looks.

The post Slow Cooker Apple Pie Spiced Pear Applesauce appeared first on Noble Pig.