Wednesday, March 9, 2011
Slow Cooker Pulled Pork "Stew"
From Martha Stewart
1 medium onion, diced
1 teaspoon dried oregano
2 bay leaves
1 chipotle in adobo sauce, minced
1 tablespoon adobo sauce
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) whole tomatoes in puree
2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 3/4 pounds boneless pork shoulder, trimmed of fat and halved crosswise
Tortilla chips, for serving
Grated monterey jack or cheddar cheese, for serving
In slow cooker combine diced onion, dried oregano, bay leaves, minced chipotle, adobo sauce, crushed tomatoes, whole tomatoes (and puree), kosher salt, and ground pepper. Add pork and toss with sauce. Cover and cook on high for about 6 hours, being careful not to uncover the slow cooker while it is cooking. The meat should shred easily with two forks. Remove any gristle and using a large spoon strain off grease from the sauce. Discard bay leaves and serve in large bowls with plenty of grated cheese and nachos.