Wednesday, March 9, 2011

Slow Cooker Pulled Pork "Stew"

Half the fun of cooking at home is recreating something you know and love and the other half is cooking things you've never tried.  Because I'm not making chocolate croissants this week (the only thing in life I know and love right now) I will share a recipe for something you've probably never had.  It's not exactly something that comes on a menu.

Pulled pork in a spicy chipotle broth topped with cheese and lots and lots of tortilla chips.  A combination that probably only exists as a result of the slow cooker is one that you will never forget.  I ate a disgusting amount of this stuff when I made it.  The true sign of a great recipe, right?

So if you want to make another easy slow cooker recipe that requires zero pre-cooking and 100% dumping-ingredients-in-the-slow-cooker, this is the one to try next.  I'm serious about having lots of tortilla chips on hand though.  Required, not optional, people.

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.

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