Slow Cooker Essentials Mexican Shredded Pork Recipes

Steps:

• Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
• Cover, and cook 7 hours on Low.
• In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
• Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Steps:

• 1. PREP/PREPARE
• 2. Chef's Tip: This recipe can be made two ways: In the oven, or in the slow cooker. If you are using the oven method just follow the recipe as is. If you are going the slow cooker route, follow the recipe; however, instead of using a pot, place all the ingredients into a slow cooker, and allow it to cook on low for 8 - 10 hours.
• 3. Chef's Note: This recipe does not really care what cut of pork roast you are using. As a matter of fact, for this recipe I am using a pork tenderloin, and a pork sirloin roast that I found in my walk-in freezer.
• 4. Gather your Ingredients (mise en place).
• 5. Place a rack in the bottom position, and preheat the oven to 320f (160c).
• 6. Cut the pork roast into thick 1-inch (2.5cm) slabs.
• 7. Mix a bit of salt and pepper with the flour and dust the pork on both sides.
• 8. Place the grapeseed oil and the butter into a large heavy-bottom pot over medium-high heat.
• 9. Chef's Note: The pot needs to be ovenproof, and have a tight-fitting lid.
• 10. When the foaming subsides, give the pot a swirl to mix the oil and butter, and then add the pork.
• 11. Sear until nicely browned on both sides, about 2 minutes per side. Add additional oil, or butter, if needed.
• 12. Remove the pork, from the pot and reserve.
• 13. Reduce the heat on the pot to medium, and add the chopped onions.
• 14. Chef's Note: If the pan is a bit dry, add an additional tablespoon of grapeseed oil.
• 15. Cook until they soften and release their moisture (about 4 - 5 minutes), and use a wooden spoon to scrape up the fonds that developed on the bottom of the pot.
• 16. Add the garlic and cook until fragrant, about 60 seconds.
• 17. Add the coconut sugar, cumin, paprika, and pepper to the pot, and stir to incorporate into the onions and garlic, about 60 seconds.
• 18. Add the tomatoes, vinegar, and chilies, and bring up to the boil.
• 19. Chef's Note: For the can of Rotel tomatoes, I used my homemade version; however, a regular or hot can of Rotel will do just fine. https://www.justapinch.com/recipes/sauce-spread/salsa/diy-essentials-homemade-rotel-tomatoes-chilies.html
• 20. Return the pork to the pot.
• 21. Cover, and in the preheated oven for 4 - 5 hours, or until the pork is falling apart.
• 22. Remove the pork, and shred using two forks.
• 23. Skim any fat off the surface of the sauce with a spoon, or ladle.
• 24. Return the pork to the sauce, and place back into the oven, for about 15 minutes.
• 25. Stir in the lime juice, and serve.
• 26. PLATE/PRESENT
• 27. My favorite way to serve this is over rice, accompanied with some fresh, warm tortillas. But, serve it anyway you please. Enjoy.
• 28. Keep the faith, and keep cooking.

Steps:

• Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
• Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
• Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.