My family loves pork shoulder. This is my second time making this recipe and it goes fast! We enjoyed cooking the leftover meat with eggs for a breakfast treat the following morning. I call it "Fajita" because we serve it with sauteed red and green bell pepper and onion mixture suggested under toppings.
Time management: aprox 1/2 hour prep time and 5 hrs cook time
Special equipment: Food processor - a blender may work if you don't have one
Ingredients:
3 whole ancho-pasilla chilies - the prepackaged and dehydrated kind on the Hispanic aisle
4 cloves of garlic
2-3 chilies in adobo sauce
1/2 white onion, roughly chopped
3 Tbsp olive oil, divided
2 Tbsp honey
1 Tbsp cider vinegar
Kosher salt
fresh ground pepper
2 tsp dried oregano
2 cans chicken broth
4 lbs untrimmed boneless pork shoulder, cut into sections
1 cinnamon stick
Directions:
Place dried chilies in bowl and steep in boiling water for a minute to rehydrate a little. Then stem and seed the chilies and place them in a food processor. Add garlic, onion, chili in adobo, 2 Tbsp olive oil, honey, cider vinegar, 1 Tbsp salt, and oregano and process to combine into a paste.
Heat remaining 1 Tbsp olive oil over high heat in saucepan. Add chili mixture and cook aprox 8 minutes, then add chicken broth and allow to reduce for a few minutes.
While reducing, salt and pepper your pork and place at the bottom of the slow cooker. Add the cinnamon stick and pour chili mixture over top.
Cover and cook on "high" on your slow cooker for 5 hours.
Discard cinnamon stick, shred meat with two forks and serve with warm tortillas and your choice of toppings.
*You can also make this creation in a dutch oven. Cook covered at 350 for 1 hr 45 min, then uncover for additional 30 minutes
Toppings:
Grilled red and green bell peppers and onions
Guacamole
Sour Cream
Salsa
Rice and Beans
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