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Mr. Bill[_2_] Mr. Bill[_2_] is offline
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Default Anyone got a non-BBQ pulled pork recipe for a slow cooker?

On Mon, 29 Dec 2008 18:07:00 -0800 (PST), phaeton
> wrote:

> but I don't know if that would be the
>result I'm after.


I can't read your mind to know what result you are looking for either.
I can see a Carnitas type recipe in a crock pot...but then it would
need to be "crisped" up in the oven.

Cuban style will have more of a lime juice flavor vs. Mexican style
which doesn't. I think you are headed more Mexican with the adobo
seasoning. That would be very good in a crock pot. .....and add a
half can beer for the brazing liquid! It will add a lot of flavor
also. I do this all the time.

This has to be the most authentic Carnitas recipe I have ever made. It
is perfect!

@@@@@ Now You're Cooking! Export Format

Carnitas (Authentic)

Mexican

4 lbs boneless pork shoulder
32 oz chicken broth
6 lg garlic cloves; ground
1 tablespoon cumin seeds, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Cut pork meat into chunks and reserve the big pieces of fat for other
uses.
(I leave some fat as it adds flavor).
Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch
oven.
If necessary, add water so that the meat is covered.


Bring to boil, reduce heat to low and simmer for about 3 -4 hours or
until
meat is very soft and pulls apart easily. (Be careful not to shred
meat,
needs to stay in chunks).


Remove the meat carefully from pot and place in a roasting pan. Drain
stock, removing onion and solids. Save for other use. Break the
meat
apart into smaller chunks (don't shred, it needs to stay in chunks).


Bake in the oven at 450°F for about 20 minutes or until the meat is
brown
and crispy.
Heat corn tortillas & serve with desired toppings.

Yield: 6 -8


** Exported from Now You're Cooking! v5.84 **


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!