In Need of a Slow Cooker Recipe w/o Chicken!

throw a boston butt in the crockpot with some onions, garlic, tomatoes and corn if you want it ... cumin, oregano, thyme ... cuban spices! let it cook down to pulled pork and then you can use it one night over rice, one night wrapped in tortillas, one night over a baked potato and one night with all the broth as a soup with some cornbread!

Pork is great too! Try skinnytaste.com. You can always half or double a batch to make more or less meals.

I enjoy making a good stew, but the post from quieau gives you such better options for variety!

RECIPE:Makes 8 servings1 Cup Mung Beans 1 Cup Basmati Rice 9 Cups Water 6-7 Cups assorted Vegetables Masala Mixture: ¼ Cup Ghee or olive oil 4-5 Cloves of fresh Garlic, crushed in a press 2 Onions, Chopped 1 finger fresh Ginger root, peeled and minced 1 1/2 Tsp Tumeric 1 1/2 Tsp Cumin powder 3/4 Tsp Ground Coriander seed Seeds of 5 Green Cardamon Pods (or 3/4 tsp powder) 1 Tsp Black Pepper ½ Tsp Crushed Red Chilies (more if you like spicy OR omit completely if you don’t like it hot) 1 – 1 1/2 Tbsp Sea Salt <!–[if !supportEmptyParas]–> This recipe goes much smoother if you prep everything before you begin. Add salt to water in a large stew pot and bring water to a light boil. Wash Mung beans, carefully removing any tiny stones. Rinse Basmati Rice at least three times to remove starch. Set mung beans and rice aside. Chop assorted vegetables. (Prepare the Masala Mixture while waiting for water to boil) Heat Ghee (or Oil) in a large frying pan (preferrably cast iron.) Add garlic (using press), chopped onions, and Ginger and saute under a medium flame. When Onions, Garlic and Ginger are translucent, add Turmeric, Cumin, Coriander, Cardamon, Crushed Chilies and Black Pepper; mix well. When all spices are absorbed shut off flame and let sit for 5 min, covered. (When water begins to boil) Add mung beans to boiling water. Reduce flame to simmering and cover and boil until the beans start to soften and open, (15-20 min.) Add Masala Mixture to water with mung beans and vegetables. Simmer for 20-30 minutes until soupy. Add rice and cook an additional 15-20 min until rice is absorbed. Shut off and let set 15-20 min. Serve with fresh yogurt (or sour cream.) - See more at: http://kundaliniyogabootcamp.com/recipe-mung-beans-rice-kitcheree/#sthash.Pv25Rvd2.dpuf

Have you looked up "A year of slow cooking" on the internet? She has a variety of recipes.

I do venison and pork about the same way -- sear them and put them in with beef stock or beer (stout) and root vegetables.

Lasagne with zucchini strips instead of noodles - and you can do it with a white sauce instead of marinara to un-Italianize it.

Crustless quiche, Chili

SLOW COOKER BARBECUED PULLED PORK FAJITAS. www.bettycrocker.com

This is very good...hope you like this




Prep Time 15 min Total Time 10 hr 45 min
Servings 18
Ingredients

1
pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1
medium onion, thinly sliced
2
cups barbecue sauce
3/4
cup Old El Paso™ Thick 'n Chunky salsa
1
tablespoon chili powder
1
teaspoon ground cumin
1
bag (1 pound) frozen stir-fry bell peppers and onions
1/2
teaspoon salt
18
flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Directions
1Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
2Cover and cook on Low heat setting 8 to 10 hours.
3Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
Expert Tips
Leftover shredded pork can be stored in the refrigerator for up to 4 days or frozen up to 4 months. You can use a 2 1/2-pound beef boneless chuck roast instead of the pork roast. Use the shredded pork for taco, enchilada and burrito fillings.

Nutrition Information
Serving Size: 1 Serving Calories290 ( Calories from Fat70 ), Total Fat8 g (Saturated Fat2 g, ), Cholesterol40 mg Sodium620 mg Total Carbohydrate37 g (Dietary Fiber2 g ), Protein18 g ; % Daily Value*: Vitamin A6%; Vitamin C12%; Calcium8%; Iron14%; Exchanges:2 Starch; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.

lamb and bean casserole

100g diced lamb
1 onion
1 clove garlic
1 tin chopped tomatoes
1 tin cannelini beans
1 tin red kidney beans
1 tbsp brown sugar
1 tbsp worcester sauce
1 tbsp wholegrain mustard
1 tbsp tomato puree
300ml vegetable stock

brown the lamb, stick it in the pot. soften the onions in the leftover lamb oil juice, stick it in too. stick in the rest of the ingredients except for the beans. Cook for a few hours then add the beans an hour before you plan to eat.

Steak and Ale casserole

400g diced stewing steak
2 carrots
2 onions
2 stalks celery
1 tin tomatoes
1 bottle ale
1 tbsp flour

put the meat and veg in the pot, stir in the tablespoon of flour, add the tomatoes and ale then cook for a few hours. I either have it with mashed potatoes or put puff pastry on top to make a pie.

Sausage and Bacon casserole

http://allrecipes.co.uk/recipe/22555/slow-cooker-bacon-and-sausage-casserole.aspx (can't be bothered typing it out )