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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Page H. Onorato: Creating some new dishes for the Crock-Pot Comment By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Mar. 19, 2015 at 8:51 AM By Page H. Onorato More Content Now Posted Mar. 19, 2015 at 8:51 AM » Social News When I first received a Crock-Pot as a gift, I read the directions and said, “Darn, who wants to wait nine hours for dinner to be ready?” I learned to use it once in a while, mainly for cocktail weenies, but the poor thing mostly stood alone on the shelf until it finally died, from neglect, no doubt. Recently, though, I developed a yen for a new one and have come up with some pretty tasty dishes. Here’s a good one. Crock-Pot Pork Ingredients: 1 5-pound Boston butt 1 small can tomato paste (next time I’m using ketchup or chili sauce) 1 large onion, diced 1⁄4 cup brown sugar 1⁄4 cup cider vinegar 2 teaspoons chili powder 1 teaspoon cumin 1⁄2 teaspoon paprika 1⁄4 teaspoon red pepper 1 teaspoon dry mustard 2 teaspoons Worcestershire sauce Dry meat with paper towels and place in Crock-Pot with onions atop. Mix remaining ingredients and pour over. Cook on low for 8-9 hours. Allow meat to sit about 10 minutes, then pull apart. Serve as is or on buns. Spicy Slaw Ingredients: 2-3 cups grated cabbage 1⁄4 cup finely chopped carrot 1⁄4 cup finely chopped green pepper and/or broccoli 1⁄4 cup finely chopped red onion 2 tablespoons jarred slaw dressing (or more, to taste) 2-3 dashes celery seed Mix vegetables. Add dressing and celery seed and toss to coat. Refrigerate an hour or so before serving. Page H. Onorato is a retired teacher and a columnist for The Lexington (N.C.) Dispatch. By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Mar. 19, 2015 at 8:51 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501