Mike DeSimone and Jeff Jenssen
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Slow Cooker Rosemary Pork Roast
1 Tablespoon olive oil
1 boneless pork loin roast (3–4 pounds)
1 teaspoon minced garlic
1 teaspoon minced fresh rosemary
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
1 large onion, sliced
1 teaspoon all-purpose flour
1 teaspoon unsalted butter, softened
Rub inside of slow cooker with olive oil. Trim excess fat off the pork roast. Rub pork loin with the garlic, rosemary, salt and pepper. Put onions in the slow cooker and lay the pork, fat-side up, on top. Cover and cook on low for 6–8 hours, basting every 2 hours, if possible, until the internal temperature of the meat reads 145F. Transfer pork to a cutting board and let rest. Pour leftover pork juices and onions into a saucepan and bring to a boil. Continue to cook over medium heat, uncovered, for 10 minutes. Separately, combine flour and butter and mix into paste. During the last minute or so, whisk paste into pork juice/onion mixture. Cook sauce until slightly thickened. Add salt and pepper to taste. Slice pork and place on a serving platter. Spoon the sauce over the pork, serving remaining sauce on the side. Serves 8.
Slow Cooker Apple Crisp
1⁄2 cup plus 1 Tablespoon butter, softened
8 apples, peeled, cored and sliced thinly
1 teaspoon cinnamon
1⁄4 cup white sugar
1/2 cup flour
1 cup oatmeal
3⁄4 cup brown sugar
4 oz Redemption Rye
Rub interior of medium-sized slow cooker with 1 Tablespoon softened butter. Add apple slices to slow cooker. Sprinkle the white sugar and cinnamon over top. Mix together flour, brown sugar, and oatmeal. Add butter and mix with pastry blender until you get pea sized pieces of butter mixture. Cover apples with mixture. Pack down using your hands. Liberally pour Redemption Rye over the top, cover, and cook on medium high for 3 hours.
In a slow cooker set on low, add 2-3 bottles of sangria - depending on the size of crock pot/slow cooker and then amounts of your liking of the following: sliced oranges, cinnamon sticks, fresh ginger and cloves and let it warm up mulling all the flavors.