Feb 232015

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

Slow Cooker Italian Pork Sandwiches
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  1. 2 pounds ground pork
  2. 1 15-oz can tomato sauce
  3. 1 1/2 cup chopped onion
  4. 1 8-oz can pizza sauce
  5. 3 cloves garlic, minced
  6. 2 Tablespoons vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon fennel seed
  10. 2 Tablespoons Italian seasoning
  11. 1 Tablespoon hot pepper sauce
  12. hard rolls
  13. 3 to 4 cups shredded mozzarella cheese
  1. Brown ground pork and drain well. Transfer to slow cooker.
  2. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
  3. Cover and cook on low for 8 to 10 hours.
  4. Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
  1. Freeze Ahead:
  2. You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  3. When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
  4. Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
  5. And don’t forget the hard rolls and mozzarella cheese!
Kryson's Kreations http://krysonskreations.com/


Jul 162014

I wasn’t sure about this recipe. Ham just didn’t seem like the right meat. However, it turned out to be a family favorite. Hot, spicy, and full of flavor!

I’ve used pressed ham, smoked ham, smoked pork shoulder, and combinations of all three and it was good every time.

Make sure you adjust cooking time for fresh jalapenos or if you double the recipe.

Slow Cooker El Paso Ham
Serves 6
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Cook Time
2 hr
Cook Time
2 hr
  1. 3 cups chopped, cooked ham
  2. 2 cups shredded Monterey Jack cheese
  3. 8 oz can tomato sauce
  4. 1/4 cup jalapenos, chopped (or 4 oz can green chili peppers)
  5. 1/2 cup chopped green onion
  6. A few drops of bottled hot pepper sauce
  7. Corn Bread
  1. In slow cooker combine ham, cheese, tomato sauce, jalapenos or green chili peppers, green onion, and hot pepper sauce. Cover and cook on low for 2 hours.
  2. Use your favorite corn bread recipe. This is the one I use: http://krysonskreations.com/2014/07/16/corn-bread/
  3. To serve, split hot corn bread in half. Spoon El Paso Ham on bottom half of corn bread. Cover with corn bread top and spoon more El Paso Ham on top.
Kryson's Kreations http://krysonskreations.com/
Aug 142011
1 10-ounce package frozen chopped spinach, thawed 2 slightly beaten eggs
1 1/2 cups soft bread crumbs 1/2 cup milk
2 Tablespoons soy sauce 1 1/4 teaspoons salt
1/4 teaspoon bottled hot pepper sauce Mushroom Sauce
  1. Drain spinach and combine with eggs, bread crumbs, milk, soy sauce, salt, and hot pepper sauce. Add 2 pounds hamburger.  Mix well.
  2. Shape into round loaf slightly smaller in diameter than crockery cooker.
  3. Lay two 15×2 inch strips of double thick foil in a crisscross fashion across bottom and up sides of cooker. Place loaf on top, not touching sides.  Cook on high for 4 hours.
  4. Use foil as lifters to remove loaf from cooker to serving platter. Serve with Mushroom Sauce.

Mushroom Sauce

1 3-ounce can sliced mushrooms, undrained 2 Tablespoons all-purpose flour
1 cup dairy sour cream 1 Tablespoons snipped chives

In saucepan combine mushrooms and flour. Stir in sour cream and chives. Cook and stir until thickened. Do not boil.

Serves 8

Jul 312011

My hubby doesn’t like Worcestershire sauce or celery salt, so I modified the recipe.

2 1/2 cups tomato juice 2 Tablespoons lemon juice
2 teaspoon A1 sauce 1/8 teaspoon seasoned salt
1/16-1/8 teaspoon pepper 5 drops bottled hot pepper sauce

Combine all ingredients and chill well. Serve or pour into 8×8 baking dish and freeze about 1 hour 15 minutes or until slushy. Spoon into glasses.

Makes 5 servings

Jul 162011
2 1/2 cups tomato juice 2 Tablespoons lemon juice
1 teaspoon Worcestershire sauce 1/8 teaspoon celery salt
5 drops bottled hot pepper sauce

Combine all ingredients and chill well. Serve or pour into 8×8 baking dish and freeze about 1 hour 15 minutes or until slushy. Spoon into glasses.

Makes 5 servings

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