Tuesday, December 30, 2008

Slow-Cooked Spicy Shredded Pork

We had yet again another winter storm today, so it was a good day to stay tucked inside with something yummy simmering in the slow cooker. I saw a recipe for spicy shredded pork on thepioneerwoman.com, and knew I had to try something like that. (And thanks to dandeelionsoup for pointing me to that site – it cracks me up. And includes much better photography than you’ll find here. But please don’t go away. I like you.)

I decided to try the pork in the slow cooker rather than in the oven. I lose a bit of color on the pork that way, but it sure is handier than having to keep an eye on things in the oven.

I did make some changes to the rub recipe, and I sort of halved it because I used a much smaller roast. I also added some chipotle Tabasco sauce and lime juice after the pork was done because I wanted it to have a bit more kick. But you might want to taste it first to see if you think it needs the extra zing.

Slow-Cooked Spicy Shredded Pork
Serves 8-10

Spice rub
½ tsp. dried oregano, preferably Mexican oregano
1 tsp. ground cumin
¾ Tbsp. chili powder (I used New Mexico red)
2 Tbsp. brown sugar
2 cloves garlic, peeled
½ onion, cut in chunks
1 Tbsp. salt
Fresh ground pepper
1 Tbsp. white wine vinegar
1 Tbsp. olive oil

3½-lb. pork shoulder
2 Tbsp. chipotle Tabasco (optional)
2 Tbsp. lime juice (optional)
Tortillas and toppings, for serving (or use this as filling in whatever Mexican dish you like)

1. Combine the spice rub ingredients in a food processor. Process until smooth.

It’ll get more appetizing. Just keep an open mind.

2. Spread rub on all sides of pork, rubbing into crevices.

Rubbing meat is kind of a hobby of mine.

3. Put pork in slow cooker. Cover and cook on low 8 hours, or until pork is tender.

4. Remove pork from slow cooker and shred meat with two forks. Return to slow cooker, combine with juices, and heat through. Add Tabasco and lime juice, if you choose.

5. Serve pork with tortillas and toppings, or as filling for enchiladas, burritos, and the like.

I ate mine in tortillas with rice, pepper cheese, red onion, tomato, and more chipotle Tabasco. And no lettuce for some reason. How odd.

4 comments:

Anonymous said...

Looks good! I'll have to try it. Please accept my comment. :)

montrealmoon said...

We are trying this on Wednesday. I love slow cooker stuff. Put it in and forget about it, at least for awhile.

montrealmoon said...

OK, I meant Tuesday. I put the pork in the slow cooker in the morning after rubbing it, (not sure it could become a hobby, but it was fun) and, since I am disabled and home all day, I got to enjoy the fragrance of the spices and pork cooking-it was wonderful all day.

My husband absolutely loved the dish. I did it just as you did with the rice, and we used whole wheat tortillas. The great part is there is enough left over for tonight!

Thanks for the great recipe. Can't wait to try another!

stompinlikeadisco said...

"Rubbing meat is kind of a hobby of mine."

Wow.