Friday, May 6, 2011

Slow Cooker Mexi Shredded Pork

Crock pot?  Check.  Mexi-flavor?  Check.  I'm sold.  I've used this for big groups of people & for just our family.  The leftovers heat up really well because the meat comes out so moist & you can use it for tacos, salads, name it!  I'm not a fan of ultra spicy, but you could certainly kick it up by altering the seasonings.

Here's What You Need:
  • 3 lb lean pork shoulder roast, trimmed 
  • 2 packets taco seasoning (or about 1/2 c if you buy in bulk like I do)
  • 2 T chili powder
  • red pepper flakes to taste
  • 2 T dehydrated onions
  • 4 oz canned diced green chiles
Here's What You Do:
  1. Trim meat of visible outer edge fat.
  2. Combine taco seasoning, chili powder, red pepper flakes & onions.  Rub into meat on all sides.
  3. Place meat in bottom of large slow cooker & cover with green chiles.  
  4. Cook on low for 7 hours.
  5. Remove bones (if your cut had any) & shred meat with a fork.  Let sit in juices for 10-15 mins.
  6. Serve in tortillas w/taco fixings or over greens with desired salad toppings.  Makes about 8 servings.
Here's What I Have Learned That May or May Not Be Useful:
  • Resist the urge to add liquid to the slow cooker.  Pork is juicy enough & adding liquid will just dilute the ultimate flavor of the meat.  I promise it won't burn. 

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