It might be said that the slow cooker was made for pulled pork, as this dish deliciously proves.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 3 lbs boneless pork shoulder blade roasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 onions chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 cups medium salsa
- 2 cups hot salsa
- 2 green onions sliced
- 8 flour tortillas (10 inch/25 cm)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 sweet red pepper thinly sliced
- 1 sweet yellow pepper thinly sliced
MethodSprinkle pork with salt and pepper. In large skillet, heat 1 tbsp of the oil over medium-high heat; brown pork all over. Transfer to slow cooker. Drain fat from skillet.
Add remaining oil to skillet; cook onions, garlic, chili powder, oregano and cumin over medium heat, stirring occasionally, until onions are softened, about 4 minutes.
Add salsa and bring to boil, scraping up browned bits. Pour into slow cooker.
Cover and cook on low until pork is tender, 8 to 10 hours.
Transfer pork to cutting board. With 2 forks, shred or “pull” pork. Skim fat from liquid in slow cooker. Stir pork back into liquid. Stir in green onions.
Serve in tortillas garnished with cheese, sour cream and red pepper.
Nutritional facts Per serving: about
- Sodium 1085 mg
- Protein 42 g
- Calories 749.0
- Total fat 42 g
- Potassium 925 mg
- Cholesterol 131 mg
- Saturated fat 15 g
- Total carbohydrate 51 g
- Iron 38.0
- Folate 51.0
- Calcium 18.0
- Vitamin A 18.0
- Vitamin C 55.0