Having lived in Southern California all of my life (and being only 25 miles from the border), you would think that I would have discovered some really good Mexican restaurants by now. Unfortunately that is not the case. So when I want good Mexican food I usually have to get an invite to a friend's house or make it myself. If I can use my slow cooker to accomplish the homemade version, I am the happiest of campers. This one uses a pork shoulder roast which makes for a really moist, delicious filling for tacos, enchiladas or burritos. Best of all, this filling in low in fat and calories which takes the guilt out of what is normally a guilty pleasure.
Serves 8
2-3 pounds pork shoulder roast, trimmed of all fat
1 onion, diced
4 cloves of minced garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp chipotle chili powder
1/2 tsp ancho chili powder
1 tsp cumin
1 tbsp smoked paprika
1/2 cup enchilada sauce
3/4 cup chicken stock or beer
zest and juice of 2 large limes
Place all of the ingredients into the insert of a slow cooker. Cover and cook on 6-8 hours on low. Remove the meat from the liquid and shred. Place on a non-stick baking sheet. Place under the broiler heated on high. Leave under the broiler for 5-6 minutes or until the meat has browned. Serve with warm tortillas, pico de gallo, diced avocado,mexican cheese, fresh cilantro and lime wedges
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