This mainly for fzxdoc -
This is my basic recipe that I have done several times before in a slower cooker together with my recipe notes which include the pressure cooker version. The last note is pretty much exactly what I did yesterday which I posted on the SUWYC thread:
Ingredients
[] 1 - 2 yellow onions, coursely chopped
[] 4-5 cloves of fresh garlic crushed then coursely chopped
[] salt and pepper to taste
[] chipotle powder to taste
[] ground cumin to taste
[] 1-2 packets Sazon with annato and culantro
[] 3 pounds pork shoulder roast
[] 1 (16 ounce) jar hot green salsa
[] 1/2 cup chopped fresh cilantro
[] 2-4 serrano chile peppers, or to taste, sliced (can substitute jalapenos)
Directions
1. Layer the chopped onion into the bottom of a slow cooker and sprinkle the crushed and chopped garlic over it. Trim any rind and excess fat from the pork shoulder and season well with salt and pepper, chipotle powder, cumin and sazon; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
2. Cook on Low until the meat falls apart easily, about 8 hours. (If using cubed or sliced shoulder or butt roast, 5 hours on low is sufficient.) Gently remove the pork to a cutting board. Strain the remaining liquid from the slow cooker to separate the vegetable solids. Using an immersion blender or regular blender, puree the onions, garlic, peppers, and cilantro with about 1/2 cup of the cooking liquid to make a thick sauce (you can thin with a small amount of additional cooking liquid to reach desired consistency). Return the rest of the thin liquid to the slow cooker.
3. Shred the pork shoulder with a pair of forks. Place the shredded pork back in the slow cooker with the reserved liquid to heat up and serve. Serve the thick sauce made with the cooking veggies on the side.
Serving suggestions:
Serve the meat on flour tortillas as soft tacos with shredded cheddar, sour cream, chopped lettuce and diced tomatoes. The green sauce can be spooned on top as a "green taco sauce".
Use leftovers to make meat enchiladas
Notes:
This is my basic recipe that I have done several times before in a slower cooker together with my recipe notes which include the pressure cooker version. The last note is pretty much exactly what I did yesterday which I posted on the SUWYC thread:
Ingredients
[] 1 - 2 yellow onions, coursely chopped
[] 4-5 cloves of fresh garlic crushed then coursely chopped
[] salt and pepper to taste
[] chipotle powder to taste
[] ground cumin to taste
[] 1-2 packets Sazon with annato and culantro
[] 3 pounds pork shoulder roast
[] 1 (16 ounce) jar hot green salsa
[] 1/2 cup chopped fresh cilantro
[] 2-4 serrano chile peppers, or to taste, sliced (can substitute jalapenos)
Directions
1. Layer the chopped onion into the bottom of a slow cooker and sprinkle the crushed and chopped garlic over it. Trim any rind and excess fat from the pork shoulder and season well with salt and pepper, chipotle powder, cumin and sazon; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
2. Cook on Low until the meat falls apart easily, about 8 hours. (If using cubed or sliced shoulder or butt roast, 5 hours on low is sufficient.) Gently remove the pork to a cutting board. Strain the remaining liquid from the slow cooker to separate the vegetable solids. Using an immersion blender or regular blender, puree the onions, garlic, peppers, and cilantro with about 1/2 cup of the cooking liquid to make a thick sauce (you can thin with a small amount of additional cooking liquid to reach desired consistency). Return the rest of the thin liquid to the slow cooker.
3. Shred the pork shoulder with a pair of forks. Place the shredded pork back in the slow cooker with the reserved liquid to heat up and serve. Serve the thick sauce made with the cooking veggies on the side.
Serving suggestions:
Serve the meat on flour tortillas as soft tacos with shredded cheddar, sour cream, chopped lettuce and diced tomatoes. The green sauce can be spooned on top as a "green taco sauce".
Use leftovers to make meat enchiladas
Notes:
- Can be cooked in a pressure cooker/instant pot: Put all ingredients in the pressure cooker - put the meat on the bottom - and cook on high pressure for 35 mins followed by 10 min natural release then quick release.
- Can brown the pork pieces a bit before cooking if you have the time, especially in the pressure cooker using the saute function, before adding the rest of the ingredients.
- Add 1 or 2 poblanos together with the serranos/jalapenos.
- 12/13/19 - Did the instant pot version. Used 4lbs of pork after trimming. I used 2 poblanos, 3 serranos. 35 mins high pressure followed by 30 min natural release and then quick release of the rest. The meat was perfectly done. There wasn't enough green sauce. Next time I will add some more peppers to make more sauce.
Comment