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Multi-tasking, Slow-Cooked Pork Shoulder

April 19, 2010
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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

Rub pork shoulder with spices and lay in slow cooker on bed of chopped onions             

 After 10-12 hours, the meat will be very tender and will look like this              

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

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6 Comments leave one →
  1. brc permalink
    April 19, 2010 7:21 am

    Ironic that you would post a slow-cooker post today. I tried my slow cooker again last night and once again had overcooked meat. The recipe called for 6-8 hours on low or 3-4 hours on high. I did it on high and checked the temp after 90 minutes. It was almost done so I took it out after 2 hours. It was a boneless pork roast. It was fine, not great, but definitely overcooked.

    I’m wondering what I’m doing wrong?

  2. April 19, 2010 7:37 am

    I would try making a boneless pork roast in the oven, it’s a tender cut so doesn’t need to slow-cooker to help it along. I use the slow cooker for a less expensive cut that needs the help of tenderizing by slow cooking or for something like a chicken that take a while in the oven so set on low will cook without falling apart while I’m at work. Does this help?
    Amy

    • brc permalink
      April 19, 2010 9:14 am

      I never thought about that. I make the boneless roast in the oven all the time. I had a very large roast that I cut in half. I cut the first half into pork chops and wanted to do something different with the other half. So I threw it in the slow cooker. I am going to try this recipe for the pulled pork and see how it turns out. It may be that the temperature gauge on my slow cooker isn’t working properly??

      Off to the store to buy a pork shoulder roast so I can make the tomato and avocado tortilla thing. It looks great. Now you say you can do the same thing with chicken breast. Would that be moist and tender after 10 hours in the cooker or would I need to adjust the time?

      Thanks for your help on this.

  3. April 19, 2010 8:02 am

    Amy this looks wonderful! I’ve been putting off making pork shoulder for the longest time, and I’m not exactly sure why!
    SO excited for Thursday!

  4. April 19, 2010 9:53 am

    Chicken breast would be best on low heat for 6 hours or so. It will shred well and add barbeque sauce for pulled chicken sandwiches 🙂
    As for the temperature guage. Sounds like your slow cooker is cooking too hot if your roast was done after 90 minutes.
    Good luck and let me know how the pork shoulder comes out.
    Amy

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