Keeping it slow\r\n\r\nChuck Wagon Beans\r\n2 large cans baked beans\r\n3 cans kidney beans, drained and rinsed\r\n2 cans pinto beans, drained and rinsed\r\n1 pound Polish sausage or kielbasa, sliced \r\n12 oz. jar pickled jalapeno slices, drained\r\n1 medium onion, chopped\r\n1 cup barbecue sauce\r\n1\/2 cup spicy brown mustard\r\n1\/4 cup McCormick\u2019s Montreal Steak Seasoning\r\nPut all ingredients into a 6 quart slow cooker.\r\nCover and cook on low for 8 to 10 hours.\r\n\r\nSweet and Sour Pork\r\n2 1\/2 Tbsp. paprika\r\n1 1\/2 pound pork loin roast, cut into 1-inch strips\r\n1 Tbsp. canola oil\r\n1 can (20 oz.) unsweetened pineapple chunks\r\n1 medium onion, chopped\r\n1 medium green pepper, chopped\r\n1\/4 cup cider vinegar\r\n3 Tbsp. brown sugar\r\n3 Tbsp. reduced-sodium soy sauce\r\n1 Tbsp. Worcestershire sauce\r\n1\/2 tsp. salt\r\n2 Tbsp. cornstarch\r\n1\/4 cup cold water\r\nSliced green onions, optional \r\nCooked rice\r\nPlace paprika in a shallow bowl. \r\nAdd pork and turn to coat. \r\nHeat canola oil in a nonstick skillet over medium-high heat, add pork to brown. \r\nTransfer to a 3-quart slow cooker.\r\nDrain pineapple, reserving juice. \r\nRefrigerate the pineapple. \r\nAdd the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker. \r\nCover and cook on low for 6 to 8 hours or until meat is tender.\r\nCombine cornstarch and water and stir until smooth; add to pork mixture. \r\nAdd pineapple. \r\nCover and cook 30 minutes longer or until sauce is thickened. \r\nIf desired, sprinkle with green onions and serve over rice.