recipe: slow cooker carnitas

taken from: Gimme Some Oven

picture taken from GimmeSomeOven 

changes: skipped the searing step before adding this to the slow cooker. 

ingredients:

- 1 4-lb lean boneless pork roast, excess fat trimmed, cut into 5-inch chunks

- 1 can light beer (or chicken stock)

- 1 medium white onion, diced

- 4 cloves garlic, peeled and minced

- 1 tbsp chipotle powder

- 2 tsp cumin

- 1 tsp blaok pepper

- 1 tsp chili powder

- 1 1/2 tsp salt

to make: 

add all ingredients EXCEPT the pork to the slow cooker, and stir to combine. add pork. 

cook on low for 6-8 hours or on high for 4-5 hours until the pork is super-tender and shreds easily with a fork. 

once pork is cooked, preheat broiler to high heat and prepare a baking sheet with aluminum foil. use a fork to shred the meat into bite-sized pieces, then use a slotted spoon to transfer it to the baking sheet, spreading pork in an even layer. leave the juices behind in the slow cooker. 

place the baking sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning & crisping up. remove from the oven, then ladle bout 1/2 cup of the juices from the slow cooker evenly over the pork, and give it a good toss with some tongs. broil for an additional 5 minutes to get the meat more crispy, then ladle and additional 1/2 cup of juices over the crispy pork. 

results: YUM. though it's a little more work than regular pulled pork, i'd do the crispy step again b/c it adds a lot. (sometimes regular pulled pork has a mush texture like tuna fish... sometimes this is OK, sometimes it's just a bit meh) 

recipe: dr pepper spicy pulled pork with jalapeno cilantro slaw

i've made this pulled pork recipe from Pioneer Woman before and was a big fan. since San Fran when i first tried slaw, i've been a tad curious. since Pioneer Woman's is a little different with the jalapeno and the cilantro kicks, it seemed like a good started recipe since i'm a huge fan of both of those ingredients. with a spicy slice of colby jack cheese, these were a pretty fun 4th of July 'wich.

ingredients list (pulled pork):
- 1/2 large onion, cut into thin strips
- 1 pork butt (shoulder), about 5 lbs
- salt & freshly ground pepper
- 1 (11oz) can chipolte peppers in adobo sauce
- 2 cans dr pepper
- 2 tbsp brown sugar

to make (pulled pork): heat slow cooker on high heat, then add onion to bottom of slow cooker. (generously) salt & pepper the pork roast on all sides, then set on top of onions in the cooker. pour in the chipolte peppers, both cans of dr depper, and stir in the brown sugar.

reduce heat to low after 1-2 hours, then allow to cook for an additional 4-5 hours. turn the pork 2 or 3 times during the cooking process. when it's done (about 6 hrs  total), the meat should be falling apart when stabbed with a fork (if it's not, keep cooking it).

remove meat from pot, and place on cutting board or large plate, and shred it apart with 2 forks. pour out 50% of the liquid in the slow cooker, then return the meat to the cooker, stir, and keep warm until ready to serve. top with cheese (i used jalapeno colby jack to go w/ the zesty theme), cole slaw, and serve on buns.

ingredients list (slaw):
- 1/2 head cabbage, sliced thin
- 1/2 head purple cabbage, sliced thin
- 1 whole jalapeno, minced
- 1/2 cup whole milk
- 1/2 cup mayo
- 1 tsp vinegar
- 1 tbsp sugar
- 1/4 tsp cayenne pepper
- 2 cups cilantro leaves, roughly chopped

to make: combine shredded cabbage and jalapeno in a large bowl. in a separate bowl, mix milk, mayo, vinegar, sugar, salt, and cayenne. pour over cabbage and stir until combined. cover and refrigerate at least 2 hours before serving. right before serving, toss in cilantro.