50+ Lifestyles

Slow Cooker Pulled Pork

• 1/2 onion, finely chopped (optional)
• 3/4 cup ketchup
• 3 tbsp. tomato paste
• 1/4 cup apple cider vinegar
• 1 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. mustard powder
• 1 tsp. cumin
• 1 (3- to 4-lb.) pork shoulder, trimmed of excess fat
• Buns, for serving

Directions:

1. Combine onion, ketchup, tomato paste, apple cider vinegar, and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper, then add to slow cooker, covering it with ketchup mixture.
2. Cover and cook until the meat falls apart (HIGH for 5–6 hours or LOW for 8–10 hours).

Slow Cooker Chicken Alfredo

• 1 lb. boneless, skinless chicken breasts
• 2 cups heavy cream
• 1 cup0 low-sodium chicken broth
• 4 tbsp. butter, softened
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 1/2 lb. rigatoni
• 1/3 cup Parmesan cheese
• Freshly chopped parsley to garnish on top before serving

Directions:

1. In a low cooker, add chicken, heavy cream, butter, and broth. Season with garlic powder, Italian seasoning, salt, and pepper.
2. Cook on high for 2 hours OR low for 5–6 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside.
3. Add rigatoni and Parmesan to slow cooker and cook on high until rigatoni is tender, 20 to 25 minutes more.
4. Return chicken to slow cooker and toss to combine.

Slow Cooker Honey-Glazed Ham

• 1 cup packed brown sugar
• 1/3 cup honey
• 1 cup apple cider
• 1/4 cup Dijon mustard
• 1/2 tsp. smoked paprika
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1 (4–6 lb.) spiral cut ham

Directions:

1. Combine sugar, honey, cider, mustard, paprika, and garlic powder in a medium sauce pan and season with salt and pepper. Whisk ingredients together and bring to a simmer. Cook until reduced slightly, about 5–7 minutes.
2. Place ham in slow cooker and separate slices slightly. Pour glaze over ham and place lid on slow cooker. Basting every hour, cook on low for 4–6 hours, depending on size of the ham. Serve with the glaze on the side.

SUMMER SALAD CONTEST

Submit your favorite summer salad recipe. Four lucky readers will get their recipe printed in the June publication.

Submission deadline is May 5, 2024.

Click on the form link below, print out the form, fill it out and mail it in with your recipe submission.

Summer Salad Form Link