- 8
- Average
- 15 mins
- Average budget
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Ingredients
- 2.5 lb. Pork Shoulder Blade Roast - All Fat Removed
- 6 Cloves Garlic - Cut into Slivers
- Cumin
- Dry Adobo Seasoning
- Garlic Powder
- 3/4 cup Chicken Broth
- 2-3 Chipotle Peppers in Adobo Sauce - To Taste
- 2 Bay Leaves
Preparation
Step 1
Season pork with salt and pepper. In a medium saute pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
Step 2
Cut small holes in pork and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
Step 3
Pour chicken broth into crock pot, add bay leaves and chipotle peppers. Place pork in and cover. Cook on low 8 hours. Shred pork and combine well with juices that accumulated at bottom. Remove bay leaves and adjust salt and cumin. Let cook another 15-30 minutes.
Great as wraps or in a bowl over rice.