![]() Serve the shredded pork in the tortillas, along with toppings. Shred the pork with 2 forks season with salt and pepper. Updated Adapted From The Healthy Swaps Cookbook By Danielle Davis Photographer Danielle Davis Jump to Recipe This post may contain affiliate links. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees uncover and cook 30 more minutes.)ĭiscard the bay leaves and cinnamon stick. ![]() Cover and cook on high until the meat is tender, about 5 hours. Add the bay leaves and cinnamon stick, then pour in the sauce. Season the pork all over with salt and pepper and transfer to a large slow cooker. Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Cover and slow cook on low for 8 hours, or on high for 4-5 hours. Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top. Pour in the broth and reduce until slightly thickened. Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. 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. Transfer the chiles and garlic to a blender.Īdd the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender puree until smooth. ![]() Stem and seed the chiles peel the garlic. Microwave on high until soft and pliable, 2 to 3 minutes. INGREDIENT NOTES AND SUBSTITUTIONS Pork I use boneless pork shoulder for this recipe. Put the ancho and pasilla chiles and the garlic in a bowl add 2 to 3 tablespoons water.
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