Slow Cooker Pulled Pork
Serves 8
Pork Shoulder, bone in or boneless 5 – 5 ½ Pounds
Kosher Salt 2 Teaspoons
Black Pepper, ground 1 Teaspoon
Vegetable Oil 2 Tablespoons
Garlic, freshly minced 4 Cloves
Onion, freshly chopped 1 Each
Tomato Paste 2 Tablespoons
Chili Powder 1 Tablespoon
Cumin 2 Teaspoons
Chicken Broth 1 Cup
Apple Cider Vinegar 3 Tablespoons
Worcestershire Sauce 1 Tablespoon
Generously rub the pork with salt and pepper, then set the pork aside while you prepare the remaining ingredients
Heat the oil in a skillet over medium heat. Add the onions and garlic, then sautee, occasionally stirring, until onions are translucent and begin to brown
Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste begins to brown and becomes fragrant, about 3 minutes
Add the chicken broth, apple cider vinegar, and Worcestershire sauce. Cook for about 1 minute, scraping up the browned bits on the bottom of the pan
Pour the onion and spice mixture into the slow cooker and rest the pork on top. Turn the pork several times so that the onion and spice mixture gently coats the pork
Place the lid on the slow cooker and cook on low for 8 to 9 hours
Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the pork, discarding any connective tissue and large clumps of fat
Skim most of the fat from the cooking liquid surface and discard. If using a barbecue sauce, add it to the slow cooker and stir the shredded pork back in. If you’re not using barbecue sauce, add the shredded pork back to the cooking liquid in the slow cooker. Adjust seasoning with salt, pepper, vinegar or hot sauce. Enjoy!
Slow Cooker White Bean Chicken Chili
Serves 6-8
Boneless Chicken Thighs 1 ½ – 1 ¾ Pounds
Chicken Broth 4 Cups
Green Chilies 12 Ounces
Cannellini Beans 15 Ounces
Garbanzo Beans 15 Ounces
Yellow Corn, drained 14 Ounces
Sweet Onion, chopped 1 Each
Garlic, minced 4 Cloves
Cumin, ground 2 Teaspoons
Chili Powder 1 Tablespoon
Oregano, dried 2 Teaspoons
Cilantro, chopped ½ Cup
Lime Juice, freshly squeezed 2 Tablespoons
Generously season the chicken thighs with salt and pepper
Place the chicken into a 6-quart slow cooker. Stir in the chicken broth, green chilies, beans, corn, onion, garlic, cumin, chili powder and oregano
Cover the slow cooker and cook on low heat for 5-6 hours
Remove the chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker.
Stir cilantro and lime juice in with the chicken. Season with salt and pepper to taste
Serve with desired toppings (tortilla chips, cilantro leaves, sour cream, shredded cheese, diced onion, avocado, or lime wedges)
Enjoy!