The Baron and I recently planned on having dinner out for some Mexican fare. However, The Baron needed to stay close to home and be accessible to a computer at a moment’s notice for work. So instead of going out to dinner or getting take out, I made dinner instead. This turned out to be a great dinner, probably better than a restaurant or picking something up! The pork cooked for hours and the only thing we had to do was prep some taco toppings and sides. I served the pork in warmed corn tortillas and caramelized onions and bell peppers. Chorizo rice and smashed black beans rounded out the meal perfectly. You can use this pork for burritos, quesadillas, enchiladas, etc and because it yields quite a bit, you’ll be able to make quite a few things, enjoy leftovers or serve it up to a small army!
recipe from Food
3 lbs pork shoulder or chuck roast
1 tablespoon vegetable oil
1/4 teaspoon cumin
1 onion, chopped
1 (14 oz) can diced tomatoes
1/2 teaspoon dried oregano
2 whole cloves
2 bay leaves
2 chipotle peppers, canned in adobo sauce
1 tablespoon adobo sauce
1/4 cup water
salt & pepper to taste
Rub salt and pepper on pork shoulder/chuck roast.
In a dutch oven, heat the oil over medium high heat. Sear the pork shoulder on all sides until it is browned. Remove the meat from the pot and set aside.
Add the onions to the same pot and sauté until softened and lightly browned on the edges. Add the garlic and chipotle peppers and stir. Add the tomatoes and liquid, bay leaves, oregano, cumin, cloves, and water. Scrape up the bottom of the pot. Transfer mixture to a slow cooker.
Add meat to slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.