Nod Sam is filled with lot of ingredients that are bright and bold-tasting. You can serve warm or at room temperature to a Thai-loving crowd.

Your Key Ingredient:

NESCO Electric Skillet

Grocery Ingredients:

Directions:

1. Make the dressing first to allow the flavors time to blend. In a small bowl combine the lime juice, fish sauce, grated ginger, and chili garlic sauce. Stir to combine. The dressing should be very potent.
2. Add the ground pork to our NESCO Electric Skillet along with 1/2 tbsp. canola oil and one minced clove of garlic. Cook the pork over medium heat. Drain off any excess fat and allow the pork to cool for a few minutes, or until it is no longer hot.
3. While the pork is cooking, peel and shred the carrot using a large holed cheese grater. Slice the red onion into very thin strips. Pull the cilantro leaves from the stems.
4. Transfer the cooled pork to a bowl, add the prepared dressing, and stir to combine. Add the shredded carrot, sliced red onion, cilantro, and peanuts. Stir to combine again.
5. Serve the salad over a bed of cooked rice.

Looking for an easy Saint Patrick’s Day dinner recipe? We got you! Check out these delicious slow cooker stuffed cabbage roll recipe. These stuffed cabbage rolls are hearty and filling and always a hit!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place the head of cabbage in the microwave for 14 minutes. Once the cabbage is cool enough to handle, peel off the leaves.
2. In a large bowl, combine the beef, pork, beaten egg, milk, onion, rice, salt, and pepper; mix well.
3. Place 1/4 cup of meat mixture onto a cabbage leaf. Roll up the cabbage burrito-style and put it into the slow cooker seam side down. Repeat with the remaining leaves and meat mixture.
4. In a small bowl, combine the tomato sauce, brown sugar, and Worcestershire sauce.
5. Pour the sauce over the cabbage rolls. Add bacon on top. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is cooked through. The filling should reach 160 degrees F.
6. Enjoy!

Your Key Ingredient:

NESCO Roasters

Grocery Ingredients:

Directions:

1. Mix ingredients and rub over roaster and massage gently into it
2. Cook on low for 6-7 hours.
3. Ready to serve!

This recipe produces the most flavorful gryos, and can be made in a slow cooker. Topped with fresh vegetables, and a homemade tzatziki sauce, this tasty dish couldn’t be easier to make from home!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

1/2 pound cooked gyro meat (homemade or deli bought)
1/2 teaspoon oil
2 slices pita bread
2 tablespoons feta cheese
2 tomatos (sliced)
1/3 cup lettuce (chopped)
1/4 red onion (sliced)
Tzatziki Sauce

Homemade Tzatziki Sauce:

1 cucumber
1-2 tablespoons fresh lemon juice
1 1/2 cups Greek yogurt
2 tablespoons olive oil
1 clove garlic (minced)
1 tablespoon dill (chopped)
salt & pepper to taste

Directions:

1. Toast pitas in a toaster or place in the oven until heated.
2. Prep toppings and prepare tzatziki sauce.
3. Cut the gyro meat into thin strands and place into slow cooker.
4. Add meat to pita bread and top with desired toppings.

The Cooking Mom‘s Amy Hanten knows what it’s like to make dinner on a busy weeknight. With two kids, she’s the master of getting food on the table for even the pickiest of eaters with ingredients that you most likely have on hand. With our Electric Skillet, she makes these smothered pork chops that are packed with flavor.

Your Key Ingredient:

NESCO 12″ Electric Skillet

Grocery Ingredients:
4 thick pork chops
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
½ cup chopped onion
1 can (10.75 ounces) cream of mushroom soup
1 cup sour cream
2 cups chicken stock
1 teaspoon soy sauce
1 tablespoon fresh thyme or ½ teaspoon dried thyme

Directions:

Season pork chops with salt and pepper on both sides. Heat oil in a large skillet. Brown chops over medium heat for a few minutes on each side. Remove chops to a plate and cover to keep warm. In same skillet add butter. Add onion and mushrooms, cook a few minutes until the onions and mushrooms start to get tender. Stir in chicken stock, soup and soy sauce. Bring to boil, stirring often. Add chops back to the skillet. Turn down heat and simmer for another few minutes until chops are cooked through. Turn down heat and whisk in sour cream and thyme, If sauce gets too thick add extra chicken stock. Serve chops with mushroom sauce on top.

This recipe was originally published on thecookingmom.com and was shared with consent from creator. 

You won’t have any extra room on your plate after getting a taste of our all-star baby back ribs. Made with a simple blend of classic barbecue flavors, this recipe is what summertime is all about. Forget the grill – your NESCO Pressure Cooker tenderizes ribs to perfection in just under an hour. Watch the meat fall right off the bone.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

Rack of baby back ribs
2 teaspoons of salt
1 cup of water
¾ tablespoon of paprika
¾ tablespoon brown sugar
½ tablespoon chili powder
½ teaspoon ground black pepper

Instructions:

1. Optional, remove the membrane from the ribs – if you choose to remove the membrane from your ribs, take a butter knife to the backside of the rib. Work the knife between the membrane and the bone and grab with a paper towel and pull membrane off the ribs.
2. In a small bowl stir in the salt, paprika, brown sugar, chili powder, and black pepper. Set aside.
3. Season the ribs with the rub on both sides and cut the ribs into 4 pieces.
4. Pour 1 cup of water into your NESCO® Pressure Cooker. Stack the ribs in bone side down. Lock your pressure cooker and cook on high for 30 minutes and then let the pressure come down naturally, about 15 more minutes.
5. Put the ribs bone side down on a rimmed baking sheet. If you choose to, brush ribs with your favorite BBQ sauce. Put the ribs in the oven under the broiler on high. Broil for about 5 minutes or until the sauce is bubbling and just starting to brown. Remove the ribs from the oven, brush with another layer of sauce, and serve.

Our Slow Cooker Pulled Pork is guaranteed to get everyone around the table for dinner tonight. Save time with your NESCO Slow Cooker by making this classic meal ahead of time. We rely on a blend of savory seasonings and tangy barbecue to achieve that perfect summertime flavor. Serve on a toasted bun with a side of chips or coleslaw.

Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Bone-in Boston butt (6-8lbs)

Dry Rub

2 cups brown sugar
½ cups salt
1/4 cup dark chili powder
2 Tbsp black pepper
2 Tbsp smoked paprika
½ – 1 Tbsp of blended pepper powered for desired heat

Instructions:

1. Combine all dry ingredients into a large bowl and set aside.
2. Score the fat cap of the pork.
3. Apply a liberal amount of dry rub to the pork butt and rub in.
4. Cover the pork butt and let the dry rub set for a couple of hours to overnight.
5. Place the pork butt into the NESCO® Slow Cooker add 1 cup of water.
6. Cover and set high for 5-6 hours or low for 10-12 hours.
7. Shred pork with two forks and mix in the juices.

Green Chile Pork Carnitas are the perfect way to get the weekend started. Infused with tomatillos, peppers, and Mexican spices, you might want to make these on Friday and Saturday. Count on your NESCO Pressure Cooker for juicy, tender pork every time. We recommended topping with queso fresco, fresh cilantro, and a squeeze of fresh lime juice.

Your Key Ingredient:

NESCO Pressure Cooker

Grocery Ingredients:

2-3 lbs pork shoulder, cut into 6-8 pieces
2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 large jalapeño, seeded and stem removed
1 green bell pepper, seeded and stem removed
1 poblano pepper, seeded and stem removed
1 lb tomatillos, husks removed and quartered
3 cloves garlic, peeled and minced
1 onion, quartered
1 tsp cumin
1 tsp oregano
2 cups chicken broth
2 bay leaves

Toppings

Tortillas (a flour/corn hybrid works best)
Queso Fresco
Red onion, diced
Cilantro, roughly chopped

Instructions:

1. Rub pork shoulder pieces with salt and pepper then place in your NESCO® Pressure Cooker with the olive oil and brown for 2-3 minutes.
2. Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.
3. Mix the ingredients and lock lid. Set to high pressure for 55 minutes.
4. Do a natural release and then release remaining pressure with a quick release after 10 minutes.
5. Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.
6. Shred meat with fork. Mix in desired amount of green chile sauce.
7. Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

Serve perfect pork chops, fit for a king

Your Key Ingredient:

NESCO Roaster Oven or NESCO Slow Cooker

Grocery Ingredients:

4 pork loin chops, center cut
1 small onion, sliced
1 clove garlic, minced
1/3 cup orange juice
2 Tbsp red wine vinegar
1 Tbsp honey
1 cup chicken broth
1/2 tsp paprika
2 Tbsp flour

Instructions:

1. Brown chops in skillet. Drain and place in NESCO® Roaster Oven. Add onion and garlic.
2. Combine juice, vinegar, honey, and 1/2 cup broth. Pour over meat. Sprinkle with paprika.
3. Cover and cook at 300ºF for 45 to 60 minutes, or until meat is tender.
4. Remove chops to serving platter. Blend flour into remaining broth and add to drippings in roaster. Increase temperature to 350ºF. Cover and cook, stirring occasionally until sauce is thickened.
5. Serve sauce over chops. Serves 4.

SLOW COOK: Prepare recipe as directed above. Cover and cook at 225ºF for 4 to 5 hours. Increase temperature to 350ºF to heat and thicken sauce.

Trust us, Catherine’s Famous Baked Beans are famous for a reason. The key ingredient? Your NESCO 6 Qt. Roaster Oven. In just a few steps, you can enjoy thick, savory beans smothered in a sweet and tangy sauce. The NESCO Roaster Oven keeps beans warm for hours. Don’t be surprised if this tasty side outshines the main dish. 

Your Key Ingredient

NESCO 6 Qt. Roaster Oven

Grocery Ingredients

6-7 lbs pork & beans
2 lbs bacon, cut into bite-size pieces
1 lb dark brown sugar
1/4 cup yellow mustard
1/8 cup Worchestershire® Sauce
1/4 cup barbecue sauce

Instructions

1. Preheat NESCO® 6 Qt. Roaster Oven to 400° F. Put beans, brown sugar, mustard, Worchestershire® sauce, barbecue sauce and bacon in cookwell. Mix well and cover.
2. When mixture starts to boil, stir well and turn down to 250° F. Let simmer at a light bubbling boil. Stir often.
3. When beans thicken and juice is absorbed (this usually takes 2 hours), turn to simmer. Keep warm and enjoy.
4. If you don’t have any, mix equal parts of ketchup and Coca-Cola® which makes a good barbecue sauce. Serves 20.

For tonight’s dinner, serve up a platter of juicy Pork Tenderloin with Mushrooms and Tomatoes. This dish is easy enough for a weeknight and delicious enough for any get together. With its 1450 watt heating base and full-range temperature control, you can count on your NESCO Roaster Oven for delicious flavor throughout. Plate on a bed of wild rice.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

3 to 4 lbs whole pork tenderloin
1/4 lb butter
3 onions, sliced
2 cups white wine
1 lb fresh mushrooms
1/2 tsp rosemary
1/2 tsp thyme
1 tsp lemon pepper
1 cup stewed tomatoes
2 tsp cornstarch

Instructions:

1. Preheat NESCO® Roaster Oven to 425º F. Melt butter in cookwell. Brown tenderloin 5 minutes.
2. Reduce heat to 300º F. Add onions, mushrooms, and herbs. Cover and bake 2-3 hours.
3. Remove meat to slice. Set oven temperature at 400º F. Stir cornstarch and tomatoes into liquid and heat until sauce is thick. Serve sauce immediately over pork with white or wild rice.

Wild Rice

1. Prepare wild rice according to package directions.
2. Place in casserole dish, dot with butter, and cover with foil until ready to serve. Serves 8.

Nothing beats hamburger with a side of beans, so why not combine the two for the perfect casserole meal? Our Baked Bean Casserole will be popular at any get together with its delicious brown sugar base simmered with salty bacon. We recommend using a variety of beans for just the right amount of texture. If you need to feed a crowd, your NESCO 18 Qt. Roaster Oven is the solution to helping you serve up flavor by the spoonful.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

3 pounds hamburger
2 pounds bacon
4 (16 oz) cans lima beans
4 (16 oz) cans kidney beans
4 (16 oz) cans butter beans
4 (16 oz) cans baked pork and beans
2 large onions, diced
1 ½ cups ketchup
1 cup brown sugar, firmly packed

Instructions:

1. Brown hamburger; Drain grease.
2. Fry bacon until crisp; Drain grease.
3. Put both meats in cookwell. Add all remaining ingredients.
4. Simmer in NESCO® 18 Qt. Roaster Oven at 200-250° F for approximately 6 hours. Stir often.

Doreen Stachowiak of Milwaukee, Wisconsin, makes this recipe in an 18 Qt. NESCO® Roaster Oven for her Christmas Party.

A barbecue just isn’t a barbecue without ribs. For your next big outdoor get-together, try our classic Barbecue Spare Ribs. Seasoned generously with garlic and butter and slathered with a sweet and tangy sauce, your guests will likely ask for seconds. And forget spending hours at the grill. Your NESCO Roaster Oven cooks these ribs to falling-off-the-bone perfection in just over 60 minutes.

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

4-6 lbs spareribs or country ribs

Sauce

1 ½ cups tomato sauce
1/2 cup beer or white soda
1 large onion, diced
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 Tbsp honey
1 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp dijon mustard
2 Tbsp butter, melted
1 tsp salt
1 Tbsp pepper
1 tsp celery seed
2 dashes hot pepper sauce

Instructions:

1. Preheat NESCO® Roaster Oven to 400º F. Combine sauce ingredients.
2. Place ribs on rack in hot cookwell. Brush sauce on ribs and baste every 30 minutes during roasting.
3. Bake for 1 to 1 ½ hours. Ribs may be held at 300º F until ready to serve. For a large group of people double amount of meat preparation. Serves 8 to 12.

Our gourmet Stuffed Peppers recipe is bursting with flavor. Not only is this meal the perfect size for single servings, but it’s also filling and nutritious. NESCO’s 6 Qt. Roaster Oven infuses peppers with the savory stuffing. You can make this recipe up to two days ahead by filling peppers and storing them in the fridge to cook later.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

1 pound sausage meat
1 medium onion, chopped
3 stalks celery, diced
2 cups hot water
2 cubes chicken bouillon
1 cup brown rice
8 ½ oz can Lima Beans (optional)
10oz can cream of chicken soup
1 tsp poultry seasoning
1/2 tsp pepper

Instructions:

1. In cookwell, brown sausage at 350° F. Drain off grease.
2. Lower temperature to 200° F. Add onions and celery. Stir until soft.
3. Add hot water, bouillon, and rice and cook 3/4 hour.
4. Add soup and Lima Beans. Add seasonings to taste.
5. Set aside stuffing in a large bowl.
6. Prepare 4 large green peppers. Slice top off each pepper. Remove stem and seeds. Fill each pepper with mixture above.
7. Place stuffed peppers on rack in cookwell of NESCO® 6 Qt. Roaster Oven. Add 1/4 cup hot water. Cook for 1 ½ hours or until tender at 200° F.
8. Note: To cut fat, use turkey, low-fat sausage, non-fat soup, and brown rice. Serves 4. This recipe was submitted by Luella Smith who lives in Dalzell, South Carolina.

Get the backyard party started with BBQ Pork. Made with savory meat, classic spices, and your favorite bottle of barbecue sauce, this recipe is the ultimate crowd-pleaser. Your NESCO 6 Qt. Roaster Oven sears pork to falling-off-the-bone perfection. Pair with a side of coleslaw, mac ‘n cheese, or cornbread.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

5 lb pork butt (Boston Butt)

Dry Rub

1 Tbsp black pepper
3 tsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 bottle of your favorite BBQ sauce
1/8 cup peanut or canola oil for browning
1/2 cup water (apple juice or apple cider vinegar work well too)

Instructions:

1. Preheat NESCO® Roaster Oven at 350º F. Place oil in cookwell. Rinse pork butt and pat dry.
2. Mix dry rub together in small bowl. Rub spices over entire pork butt.
3. Then put meat in cookwell and brown on all sides. Turn heat down to 250º F. Pour water over meat and cook until meat falls apart.
4. Remove from roaster and shred meat with fork. Add your favorite BBQ sauce to taste. Serve over rice or heated hamburger buns. Serves 10-12.

Submitted by Melinda Mobley, Pelion, SC.

You’ll have no problem getting everyone around the table with our Roast Pork Loin recipe. After preparing ingredients, sit back and relax while NESCO’s 6 Qt. Roaster Oven simmers meat in a bed of onions, sweet potatoes, or your choice of vegetables. It’s easy enough for a weeknight and delicious for any occasion. In the unlikely case of leftovers, Roast Pork Loin makes for great next-day sandwiches.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

3 pounds pork loin, boneless
1 medium onion, cubed
Salt and pepper to taste
4 sweet potatoes, peeled, cubed
4 apples, cored, halved

Instructions:

1. Preheat NESCO® 6 Qt. Roaster Oven to 350° F.
2. Place roast in cookwell and roast one hour.
3. Add onion, salt, pepper, sweet potatoes and lower heat to 250° F. Cook for 1½ hours.
4. Place apples in cooker and cook 20 more minutes. Serves 4-6. This recipe was submitted by Luella Smith of Dalzell, South Carolina.

Fall in love with festive flavors with our New England Style Cranberry BBQ Pulled Pork. Sweet, tangy, and pull-apart tender, the addition of homemade cranberry sauce adds just the right amount of tartness to the pork. Use your NESCO Roaster Oven to achieve savory meat in just a few hours. We love to plate this dish with a side of flakey cornbread or Macaroni & Cheese.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

5 lb pork butt or shoulder

Dry Rub

1/3 cup brown sugar
1/2 tsp garlic powder
1 Tbsp cajun or southwest hot pepper mixed spice
1 tsp salt
1/2 tsp black pepper, freshly ground
1 dozen sandwich rolls

BBQ Sauce

1/2 cup dried cranberries
1/2 cup water
1 cup ketchup
2 Tbsp dijon mustard
1/3 cup granny smith apple, chopped
1/3 cup red onion, chopped
1/2 cup cider vinegar
2 garlic cloves, minced
1/2 jalapeno pepper, finely chopped
2/3 cup brown sugar
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp allspice, ground

Instructions:

Dry Rub

1. Mix brown sugar, garlic powder, cajun spice, salt, and pepper in a small bowl. Rub all over the pork.
2. Wrap in plastic and refrigerate overnight or several hours.

Pork

1. When ready to cook, preheat NESCO® Roaster Oven to 400ºF.
2. Unwrap pork and place in cookwell. Insert in roaster and cook 45 minutes until dark, golden brown. Cook an additional 1 ½-2 hours until meat is falling off the bone (internal temperature of 160-170ºF).
3. Remove cookwell and let meat cool before shredding or pulling.
4. While meat is cooking, prepare sauce. Place cranberries and water in medium-sized saucepan. Heat on medium-high. Add remaining ingredients and stir. Cook 8-10 minutes, stirring occasionally, until flavors are blended.
5. Remove from heat and let set until needed or refrigerate. For a smooth sauce, place in blender and pulse 2 minutes. For a chunky sauce, leave as is (yield 2 cups).
6. Using your hands or 2 forks, pull pork apart and place in large bowl. When done, stir in half of sauce and mix. Place rest of sauce in gravy bowl or creamer-type pitcher.
7. Return pulled pork to roaster to re-heat at 250-300ºF (15 minutes) or keep warm until served. Serve on sandwich rolls with BBQ sauce on side. Serves 12.

Submitted by Donna Marie Ryan, Topsfield, MA.

Your next get-together isn’t complete without our easy Baked Beans. The sweet and savory recipe combines molasses, tangy ketchup and mustard, and of course, lots of bacon. The NESCO 18 Qt. Roaster Oven can hold enough beans to serve a crowd. Tip: if you don’t have molasses, substitute it with 2 cups of maple syrup, 1 ½ cups brown sugar, 1 ½ cups granulated sugar, and ½ cup water. 

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

1 lb Great Northern Navy Beans, dried
1 lb pinto or brown beans, dried
1 lb black-eyed peas, dried
6 cups water hot
2 cups dark molasses
1 cup cider vinegar
1 cup brown sugar
1 lb thick-sliced bacon, cut in 1″ pieces
2 large onions, diced
2 Tbsp mustard
1 cup ketchup

Instructions:

1. Add beans to unheated cookwell. Cover with 4 quarts hot water.
2. Let stand several hours or overnight. Drain.
3. Preheat 18 Qt. NESCO® Roaster Oven to 300° F. Add remaining ingredients, except ketchup, to beans.
4. Stir in 6 cups hot water. Cover. Bake 2 hours or until beans are tender.
5. Reduce temperature to 250° F. Stir; cover and bake 5 hours.
6. Stir in ketchup. Cover and bake 1 hour.
7. To hold: Reduce temperature to 200° F. Add hot water or tomato juice if beans begin to dry. Serves 25

Your next get-together isn’t complete without our easy Baked Beans. The sweet and savory recipe combines molasses, tangy ketchup and mustard, and of course, lots of bacon. The NESCO 18 Qt. Roaster Oven can hold enough beans to serve a crowd. Tip: if you don’t have molasses, substitute it with 2 cups of maple syrup, 1 ½ cups brown sugar, 1 ½ cups granulated sugar, and ½ cup water.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

1 lb dried Great Northern beans
1 cup brown sugar
1 lb dried pinto or brown beans
1 lb thick-sliced bacon, cut up
1 lb dried Black-Eyed peas
2 large onions, diced
6 cups hot water
2 Tbsp mustard
2 cups dark molasses
1 cup ketchup
1 cup cider vinegar

Instructions:

1. Add beans to unheated cookwell. Cover with 4 quarts hot water. Let stand several hours or overnight; drain excess water.
2. Preheat Roaster Oven to 300°F. Add remaining ingredients, except ketchup, to beans. Stir in 6 cups hot water. Cover bake 2 hours or until beans are tender.
3. Reduce temperature to 250°F. Stir, cover, and bake 5 hours. Stir in ketchup and cover and bake 1 hour. Serves 25 people (double recipe to serve 50).

Make your next summer picnic unforgettable with our fan-favorite Barbecued Ribs. And this time, forget the grill. The NESCO 18 Qt. Roaster Oven does the work for you by holding temperature steady in its innovative cookwell. Enjoy juicy, tender meat that falls right off the bone. Don’t forget napkins!

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

6 lbs spareribs or country-style lean ribs
Hot water to cover ribs
1 large onion, chopped
2 cups barbecue sauce
1 bay leaf

Instructions:

1. Preheat 18 Qt. NESCO® Roaster Oven to 250° F.
2. Set rack in preheated cookwell. Arrange meat on rack.
3. Add onion, bay leaf and hot water. Cover.
4. Roast for 2 to 2½ hours or until meat is tender.
5. Carefully lift rack out onto large tray with sides. Remove cookwell.
6. Slowly pour out and discard hot water.
7. Wash cookwell. Set cookwell in heatwell. Cover.
8. Preheat at 425° F and lightly wipe cookwell with cooking oil. Place meat on rack.
9. Brush sauce evenly over meat. Set rack in preheated cookwell. Cover.
10. Roast 25 to 30 minutes or until sauce is set and edges begin to brown. Serves 8