Multi-tasking, Slow-Cooked Pork Shoulder
Slow cookers made a come back some time ago. Thank goodness most things in this life come full circle, or at least those worth an encore do. Over a year ago I bought a big ol’ I-don’t-know-how-many-quart-capacity Cuisinart slow cooker, took it out of the box and there it sits on the shelf enviously eyeing the old burnt orange crock pot that is so well-worn it has duct tape holding it’s control switch together. I guess, kind of like the food that comes out of it, I find comfort in using the old pot. It’s just the right size and I know what I can expect from it and its two heat settings. Pretty simple and that’s the way I like it.
Below is how I slow cooked the pork shoulder and a few different ways to use the tender-as-a-mother’s-heart meat. Check back tomorrow for how to use it in making tamales. You can use chicken breast and thighs in place of the pork.
1 Tbsp. ground cumin
1 Tbsp. chili power
1 tsp. oregano
1/2 tsp. ground pepper
1 tsp. ground coriander
1/4 tsp. cayenne pepper
Using two forks, shred pork
Heat a corn tortilla on a griddle. Melt cheese and add pulled pork, avocado and tomato
Tamale with pulled pork (green chili and red sauce). “How to” tomorrow