I love crock-pot recipes and this one is a crowd-pleasing, super easy one. The only thing I'm not a big fan of are the left over, unused chipotle peppers. I guess I need to find additional recipes to use them up.
Ingredients
- 2 onions, diced (half for cooking and half for garnish)
- 1 teaspoon oregano (double if fresh)
- 2 bay leaves
- 1 chipotle pepper, in adobo sauce, minced
- 1 tablespoon adobo sauce
- 1 28 oz can crushed or diced tomatoes
- 1 14.5 oz can whole tomatoes
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 2 3/4 pounds boneless pork shoulder, trimmed and halved crosswise
- FOR SERVICE
- 1 pkg corn tortillas
- 1 bunch cilantro (for garnish)
- 1 bunch radishes, chopped (for garnish)
- Grated cheddar cheese (for garnish)
- Sour cream (for garnish)
8 servings
Directions
In a crock pot, combine all the non-service ingredients (i.e., only half the onions). Toss to coat pork.
Cook covered on high setting until meat is pull-apart tender, about 6 hours.
Transfer meat to a large bowl and shred with forks, discarding any gristle.
Return meat to pot, discard bay leaves, and toss with sauce.
Serve on tortillas with desired garnishes -- onions, cilantro, radish, cheese, and/or sour cream.
6.5 hours
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Comments
You can store the leftover chipotle peppers in an airtight container or heavy-duty bag in the freezer. This website suggests pureeing them and using an ice cube tray to divvy up the remainders:
http://www.ourbestbites.com/2011/04/how-to-work-with-canned-chipotle-peppers-in-adobo-sauce/
I'm about to buy a slow-cooker, and these tacos are on my list!