Picture from: joyouslydomestic Image Credit: Angela |
Slow
Cooker Mexican Shredded Pork
“I'm sharing
this basic recipe for Slow Cooker Mexican Shredded Pork with you today as a
starting point for another recipe that I'll be sharing soon - one that utilizes
the pork in a super yummy way. This pork, however, can be used for any type of
tacos, taquitos, enchiladas or burritos. It's kind of a basic recipe that I
often use in addition to my Green Chili and Lime Pulled Pork for tacos and
such. Since this makes way more shredded
pork than I use for one dinner or dish, I often freeze some of it after it is
done in the slow cooker for later use. I
freeze mine in disposable aluminum containers.
When I want to use it, I thaw it out in the fridge overnight and place
the whole disposable container right into my slow cooker to heat the pork back
up.” Angela
Ingredients:
3 pounds (or
so) boneless pork shoulder roast
1 onion,
peeled and roughly chopped
2 garlic
cloves, peeled and minced
Juice of 1
lime
2 tablespoons
chili powder
1 tablespoon
ground cumin
½ tablespoon
dried oregano
1 tablespoon
paprika
Pinch crushed
red pepper flakes
Pinch ground
cinnamon
1 tablespoon
salt
1 teaspoon
black pepper
7 - 8 ounces
(canned) fire-roasted tomatoes (I freeze the remainder of the can contents for
another use)
1 chicken
bouillon cube
1 cup water
Preparation:
Cut pork
roast into large chunks.
Sprinkle on
the chili powder, cumin, oregano, paprika, red pepper flakes, cinnamon, salt
and
black pepper...
Read
more and enjoy this amazing recipe and many more when visiting joyouslydomestic
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