BEST SLOW-COOKER PORK SHOULDER RECIPE - HOW TO MAK…
Slow-Cooker Pork Shoulder is so easy you will be making all the time.
Provided by DELISH.COM
Categories Christmas dinner party feed a crowd dinner main dish meat
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 10-12 servings
Number Of Ingredients 12
Steps:
- Dry pork shoulder with a paper towel and make 1” incisions with a knife all over. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is formed. Remove 2 tablespoons of the paste and set aside. Rub pork shoulder all over with remaining paste, pushing some of it into the incisions. Place pork in slow cooker, cover, and cook on low until meat is fork-tender but not yet completely falling apart, 7 1/2 to 8 hours. To make the sauce, heat remaining ¼ cup oil in a small saucepan over medium heat until shimmering. Add reserved 2 tablespoons garlic paste and let sizzle, stirring continuously until fragrant, just about 1 minute. Remove from heat and let cool before whisking in orange juice, lime juice, serrano, and cilantro. Serve sliced pork over rice with sauce drizzled on top.
SLOW-COOKER PORK TACOS RECIPE | FOOD NETWORK KITCHEN ...
Puree a variety of bold Mexican chiles with garlic, honey, vinegar and spices to make a bright, aromatic sauce that gets slow-cooked with pork shoulder. Once tender, shred the pork and enjoy with corn tortillas and your favorite toppings!
Provided by Food Network Kitchen
Categories main-dish
Total Time 5 hours 36 minutes
Prep Time 25 minutes
Cook Time 5 hours 11 minutes
Yield about 8 servings
Number Of Ingredients 17
Steps:
- Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
- Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
- Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
- Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Nutrition Facts : Calories 399 calorie, FatContent 15 grams, SaturatedFatContent 4 grams, CholesterolContent 147 milligrams, SodiumContent 452 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 51 grams, SugarContent 5 grams
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