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In Reply to: Slow Cooker Recipe Help posted by fisher1 on April 14, 2013 at 19:56:07:
Slow-Cooker Pork Tacos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 whole Ancho chiles (dried poblanos)
3 whole Pasilla chiles (long and narrow chilaca peppers)
4 large garlic cloves
2 chipotle chiles canned in adobo sauce
1/2 medium white onion -- coarsely chopped
3 Tablespoons extra virgin olive oil (separated)
2 Tablespoons honey
1 Tablespoon cider vinegar
1 Tablespoon Kosher salt
2 teaspoons dried oregano (preferably Mexican)
3 3/4 cups low sodium chicken broth
4 1/2 pounds bone-in pork butt (or 4 pound boneless), untrimmed, cut into chunks
salt and fresh ground pepper
2 bay leaves
1 cinnamon stick
Corn and/or flour tortillas, warmed for serving, Assorted taco toppings as desired.
Use the microwave to soften the dried peppers and garlic cloves. Three peppers on a plate for about 45 seconds should soften them up. Remove the stems and seeds. 30 seconds in the microwave will allow you to peel the garlic. Transfer to a blender.
Add the chipotles, onion, 2 Tablespoons of the olive oil, the honey, vinegar (I used a halve of a can of Ro-Tel in leiu of the vinegar), 1 Tablespoon of kosher salt and the oregano to the blender; puree till smooth. Of course you can add additional jalapenos or hot sauce if you wish.
Heat the remaining 1 Tablespoon of olive oil in a large skillet over high heat; add the chili sauce and fry it, stirring until thick and fragrant, about 8 minutes. Add the broth and reduce the heat until slightly thickened.
Season the pork all over will salt and fresh ground pepper and place into a large slow cooker. I used a large grate in the bottom. If you don't have a grate, take some 3/4 to 1 inch thick slices of onion and place in the bottom to hold the meat up off the bottom. Add the bay leaves and the cinnamon stick, then pour in the sauce. Cover and cook for 5 hours on high or 10 hours on low.
"Food Network Magazine modified by Dave from Pitt"
NOTES : I prepared the sauce early to allow it time to "mellow together". I turned the slow cooker on high at 10 PM and turned it down to low when I went to bed at 11 PM. At 8 AM the next morning, I turned it off. Took the meat out, (a job because it was falling apart) easily removing the visible fat and shredding the meat with two dinner forks. By the time the shredding was complete, the meat was cool enough to place in a food Saver bag, seal and place in the frig., to be reheated in a pot of boiling water later in the day. I poured the sauce into a bowl and placed it in the freezer. Several hours later, I skimmed a large amount of fat off the top. I took about three cups of the sauce and reheated it to serve with the meat.
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