Memorial Day Slow Cooker Recipe Ideas

Memorial Day is the official kickoff of summer and what better way to celebrate then by having yummy food with friends and family? Here are some easy, tasty ideas to get your started.

BBQ Pork and Coleslaw Sandwiches
Makes 15-20 servings

2 (2 lb) pork roasts
1 (14 oz) can of vegetable broth
1 large onion, sliced
Your favorite BBQ sauce

Put sliced onion in bottom of crock pot. Put in pork roasts. Pour can of broth over the top and cook on low for 8 hours or more. Shred the pork and then pour your favorite BBQ sauce over the top. Cook on low for 2-3 more hours until all flavors are blended. Serve on a bun with coleslaw on top. This makes a lot of sandwiches so can easily be halved. 4 stars…the coleslaw sounds weird but it makes it delicious! Try it, I promise you’ll love it.

Fruit, Nut, and Wheatberry Salad

1 orange
2 cups cooked wheat berries
1/2 cup toasted pecans, coarsely chopped
1/3 cup dried cranberries
1 large apple, cored and diced

Dressing:
3 Tbsp vinegar
1 Tbsp honey
1/4 tsp black pepper
3 Tbsp vegetable oil
1/4 tsp salt

Finely grate the zest from the orange into a large serving bowl. Juice the orange into a small separate bowl and toss in the cranberries. Let the mixture sit at room temperature for 20 minutes. Mix the wheat berries, diced apple, and pecan halves in with the orange zest. Drain the cranberries, reserving the juice, and toss them in to the wheat berry mixture. Mix the reserved orange juice, vinegar, oil, honey, salt and pepper. Pour over the salad and mix well. Cover and refrigerate for at least an hour to blend flavors.

Basic Cooked Wheat Berries:
2/3 cup wheat
4 cups water
1 tsp salt

Place in 4-6 quart slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. You could cook it overnight on low. The wheat can be refrigerated for 3 days or up to 2 months in the freezer. 4 stars…I know, I know. This one sounds seriously gross. But it is sooo good. I love the chewy texture of the wheat and the combo of the orange and cranberries. Very different, but very good.

Slow Cooker Baked Beans
Makes 4-6 servings

1 cup dry pinto beans, rinsed and drained
4 cups water
1/2 small onion, chopped
1 (8 oz) can tomato sauce
2 T brown sugar
1 T molasses
tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp dried mustard
4 slices of bacon, cooked and crumbled

Combine beans and water in slow cooker and cover. Cook on LOW for 8 hours or until soft. Drain liquid and add in the rest of the ingredients. Stir. Cover and cook on LOW for an additional 3 hours. 3 1/2 stars…there are two kinds of people in this world. Those who like baked beans and those who don’t. If you like baked beans you’re sure to like this recipe. The bacon flavors it just enough and it’s a great way to use those dried pinto beans that you have stored.