Recipes

I am a sucker for any type of slow cooker, or slow roasted pork. Let’s be honest, I just love pork in almost any form, especially when it becomes moist and tender and can be used for sandwiches, tacos, or served over rice in all of it’s deliciousness. This recipe is a traditional Latin American pork recipe but I bet it would also be delicious with chicken or steak. The sauce is smokey, spicy, and delicious. Yum.

Slow Cooker Pork Adobado
Servings: 8 large servings
Serving Size: about 6 ounces
Nutritional Info:165 calories, 7 g of fat, 4.1 of carbohydrates, .1 g of fiber 24.1 g of protein * 4 P+

Ingredients
3 lbs of pork shoulder, trimmed of fat
3 ounces of dried New Mexico Chiles
2 chipotles in adobo
6 garlic cloves
1 onion, chopped into quarters
1 tbsp coriander
1 tsp cumin
1 tsp dried oregano
2 bay leaves
Salt and pepper
1/4 cup cilantro for garnish

Instructions
1. In a saute pan, toast the dried New Mexico chiles for 3-5 minutes until fragrant and begin to puff up. This brings out their full flavor. Once they cool, remove the seeds and stem.

2. Add the chiles to small pot and cover with water. Bring to a boil and then let simmer for 5 minutes. Turn off the heat and allow the chiles to rest in the water for 30 minutes.

3. Add the chile peppers and 1 cup of their cooking liquid, the chipotles, cumin, coriander, garlic, oregano, and onion to a blender and blend until combined. This creates the adobo sauce.

4. Season the pork shoulder with salt and pepper. Pour a small amount of the adobo sauce into the bottom of the slow cooker. Place the pork shoulder on top and pour in the remaining adobo sauce.

5. Cook in your slow cooker for 6-8 hours until the pork is fork tender. Pull the pork apart using a fork and mix together with the sauce. Serve on it’s own, over rice, win a sandwich for a spicy pulled pork, or in tacos. Garnish with freshly chopped cilantro.