|Little meats, big flavor|
|Chipotles in adobo = heaven|
"Boston butt" is the preferred cut of meat for this dish, and for extra convenience you can start with a roast that's frozen solid. The slow cooker will take care of it.
2-3 lbs lean pork shoulder, trimmed
6 cloves garlic, smashed and peeled
1 tbs ground cumin
1 tbs dried oregano
2 tbs adobo seasoning
3 chipotle peppers in adobo sauce + 1 tbs of the sauce
2 bay leaves
1 c chicken stock
Combine all ingredients in a slow cooker and allow to slowly heat on low for 6 hours. After 6 hours, the pork should be fully cooked and slipping off the bone. Remove the bone and bay leaves and shred the pork using two forks, shredding in the chipotles and garlic, as well. Mix the shredded meat with the accumulated juices, cover, and allow to cook for 1 more hour.
|On a roll|
This post is also available as an article in the Williamsport Sun-Gazette. Visit the Sun Gazette for more info.