1 3/4 cup red lentils
1 med onion (chopped)
2 carrots (chopped)
9 cups of chicken or vegetable broth
1 1/2 Tbsp minced garlic
1 stick of butter
2 Tbsp curry powder
Combine all ingredients in the slow cooker and cook until the lentils have disintegrated. Approximately 4 hours on high or 6-8 hours on low. Enjoy as soup or serve over rice.
**Don't try and substitute green lentils for the red ones. The texture will not come out right if you do. I have trouble finding red lentils at generic grocery stores. However, stores like Sprouts or Wholefoods carry them in their bulk food section.
1 Boneless 4-5 lb pork shoulder roast
3 TBsp dry mustard
1.5 TBsp brown sugar
2 tsp salt
2 tsp pepper
2 tsp paprika
1/4 tsp cayenne pepper
2 cups chicken broth
Mix dry ingredients together to create a spice rub.
Rub pork with spice rub, cover with plastic wrap, and refrigerate overnight.
Place pork in slow cooker and pour the chicken broth over it.
Cover and cook on low for 8-10 hours.
Serve with South Carolina Style BBQ Sauce.
**Original recipe created by America's Test Kitchen.**