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8 servings, 1-1/2 cups (375 mL) each
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Taking the lid off your slow cooker for even just a minute reduces the heat and extends the cooking time. Lift the lid only if instructed to do so in the recipe.
Prepare using boneless pork shoulder.
Use moistened hands to shape the stuffing mixture into balls to help prevent it from sticking to your hands.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was very tasty but while serving it I remembered why I use my slow cooker so seldom - it always seems the dish I turn out, be it pork, chicken or beef, is quite unappetizing because the meat has turned to mush - then it matters little how good it tastes because I'm totally turned off by its appearance. Maybe I'm cooking things for too long. The results are better if I use my oven for 4-5 hours at a low temperature - i.e. 250 degrees. I'm going to try this recipe again using that method instead of my slow cooker.
I thought this recipe was fabulous! Excellent flavours and so easy to make. It's a keeper for sure.