WORTH THE WAIT

Slow cooker recipes that take little time to prepare and serve up big flavour

PULLED PORK WITH GINGER-BOURBON SAUCE

Prep: 15 minutes Total time: 8 hours 15 minutes Serves: 8

We love the idea of slow cookers, but hate all the prep. Here’s an easy (and tasty) dish you can make just by popping in the ingredients. ■ 1 medium onion, thinly sliced ■ 2 kg boneless pork shoulder ■ 355-ml can ginger ale

For sauce:

■ 1 cup apple jelly ■ 1 cup ketchup ■ 1/2 cup cider vinegar ■ 1/3 cup bourbon ■ 2 tbsp Worcestershire sauce ■ 2 tsp Tabasco sauce ■ 1 tsp garlic powder ■ 1/2 tsp ground ginger

1. Place onion slices in an even layer in slow cooker insert. Trim skin and any excess fat from pork. Lay over onion. Pour in ginger ale. Cover and cook on low until meat is very tender, about 8 hours.

2. Remove pork to a large cutting board and onion to a large bowl. Discard liquid. Using two forks, shred pork.

3. Whisk apple jelly with ketchup, vinegar, bourbon, Worcestershire, Tabasco, garlic powder and ground ginger in a large saucepan, then set over medium-high heat.

4. Bring to a boil, whisking occasionally, until apple jelly is dissolved and sauce is smooth, 6 to 8 minutes.

5. Add shredded pork and onion. Stir until all meat is coated with sauce. Remove from heat. Serve on toasted kaiser buns with coleslaw. Pork will keep well, refrigerated, up to 3 days.

SLOW COOKER SQUASH AND BARLEY RISOTTO

Prep: 20 minutes

Total: 5 hours 20 minutes Serves: 6

■ 1/4 cup butter, divided ■ 1 large onion, finely chopped ■ 227-g pkg. sliced cremini ■ mushrooms 3 garlic cloves, minced ■ 1 1/2 cups pearl barley ■ 3/4 cup white wine ■ 400-g pkg. cubed butternut ■ squash, cut into 1/2-inch pieces 900 ml vegetable broth ■ 1/2 cup water ■ 1 cup grated Parmesan ■ Fried sage leaves, optional

1. Melt 3 tbsp butter in a large frying pan set over medium high. Add onion, mushrooms and garlic.

2. Cook until onion is soft and no liquid from mushrooms remains, 7 to 8 minutes.

3. Add barley and stir until glossy, about 1 minute. Add wine and stir often until barley has absorbed all of the liquid, 3 to 4 minutes. Transfer to slow cooker insert.

4. Stir in squash, broth and 1/2 cup water. Cover and cook on low for 4 1/2 to 5 hours.

5. Stir in remaining 1 tbsp butter and Parmesan. If risotto is dry, add 1/4 cup water. Top with fried sage leaves, if desired.

SPANISH POTATO AND CHORIZ O TORTILLA

Prep: 20 minutes Total: 8 hours 20 minutes Serves: 6 Typical all over Spain as a tapa, this is also just right for breakfast, thanks to eggs and cured sausage. We like Yukon Gold potatoes for this recipe. ■ 1 tbsp olive oil ■ 1 small onion, chopped (about 1/2 cup) ■ 2 garlic cloves, minced ■ 8 eggs ■ 1 cup packed grated Parmesan ■ 1/2 tsp salt ■ 750 g potatoes, unpeeled, cut into 1/2-inch cubes (about 4 cups) ■ 125 g cured chorizo sausage, chopped ■ 1 cup thinly sliced roasted red bell peppers

1. Line bottom and sides of slow cooker insert with 1 large piece of parchment. Spray with oil.

2. Heat a small non-stick frying pan over medium. Add olive oil, then onion and garlic. Cook until onion starts to soften, 3 minutes.

3. Whisk eggs with Parmesan and salt in a large bowl. Season with fresh pepper. Stir in onion mixture, potatoes, chorizo and peppers.

4. Pour into prepared insert. Cover and cook for 8 hours on low.

5. Use oven mitts to lift the parchment holding the tortilla out of the slow cooker.

6. Transfer to a serving platter. Divide into 6 servings.

7. Serve with Tomato Jam (see recipe).

TOMATO JAM

■ 2 pints grape tomatoes ■ 2 tbsp apple cider vinegar ■ 2 tbsp honey ■ 1/4 tsp Worcestershire sauce ■ 1/4 tsp salt ■ 1 to 2 tsp sriracha

1. Stir 2 pints grape tomatoes with 2 tbsp each apple cider vinegar and honey and 1/4 tsp each Worcestershire sauce and salt in a medium saucepan.

2. Cook over medium heat, stirring occasionally, until thick and saucy, about 25 minutes. Reduce heat to medium-low as mixture becomes thicker. Stir in 1 to 2 tsp sriracha and remove from heat.

EGGS IN PURGATORY

Prep: 10 minutes

Total: 8 hours 25 minutes Serves: 6 As our friend Nigella Lawson puts it, “Eggs in purgatory is absolute heaven when you’re feeling like hell.”

Sounds like a great way to start the day. Hold the eggs very close over the tomato mixture before cracking them in. ■ 1 tbsp olive oil ■ 1 large onion, diced (about 2 cups) ■ 1 jalapeno pepper, seeded and finely diced ■ 2 garlic cloves, minced ■ 2 tsp smoked paprika ■ 1 tsp cumin ■ 1/2 tsp salt ■ 796-ml can diced tomatoes ■ 1 tbsp tomato paste ■ 6 eggs ■ 2 tbsp chopped parsley ■ 6 thick slices bread, toasted (optional) 1. Heat a medium frying pan over medium. Add oil, then onion. Cook until onion starts to soften, about 3 minutes.

2. Stir in jalapeno, garlic, paprika, cumin and salt. Cook 1 more minute. Transfer to slow cooker insert along with tomatoes and tomato paste. Cover and cook for 8 hours on low.

3. Make 6 wells in tomato mixture with the back of a spoon. Crack 1 egg into each well. Cover and increase heat to high. Continue cooking until eggs are done as you like, 15 to 25 more minutes. Sprinkle with parsley. Serve over toasted bread.

GINGERY CHICKEN CONGEE

Prep: 10 minutes Total: 8 hours 10 minutes Serves: 6 This simple but delicious rice porridge is a classic Asian breakfast and a test-kitchen staff favourite.

It’s especially good for anyone who prefers savoury over sweet on a chilly morning. It’s great in a thermal container on a ski trip, too. ■ 4 cups water ■ 900-ml container chicken broth ■ 3/4 cup jasmine rice, rinsed ■ 6 skinless, boneless chicken thighs, trimmed and cut into 1-inch pieces ■ 2 tbsp minced ginger, plus more for garnish ■ 1 tbsp dark sesame oil

2 green onions, thinly sliced ■ Tamari or soy sauce, optional ■ Crispy shallots, optional ■

1. Combine water with broth, rice, chicken and ginger in slow cooker insert. Cover and cook 8 hours on low.

2. Scoop out and discard any brown foam around edges of congee, then stir in sesame oil and green onions. Season with fresh pepper. Garnish with additional minced ginger, tamari and crispy shallots. Kitchen note:

Our slow cooker recipes are developed with a 7-quart slow cooker.

This delicious Pulled Pork with Ginger-bourbon Sauce takes just minutes to prepare for its stay in the slow cooker.

ROBERTO CARUSO A slow cooker serves up a Squash and Barley Risotto that doesn’t require the cook to stand at the stove stirring.

This Spanish potato dish is just right for breakfast.

Eggs in Purgatory blends zesty spices and tomatoes and a topping of eggs, with all of it served on toast.

ROBERTO CARUSO Gingery Chicken Congee will please those who prefer a savoury breakfast.