I keep getting the error with the bear so I made a new post.
2-2.5 pork roast or shoulder I used one w/o a bone 1 large orange (juiced and pulp removed) 1 onion diced 1- 12oz Mexican beer. ( I used bud light lime, you could use chicken stock and lime juice) 2 cloves garlic minced 1/2 teaspoon oregano 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon chili powder dash of cayenne salt pepper slow cooker (I'm guessing at the amount of dried spices. I eyeballed in a small bowl)
I cut my roast into two pieces, set in slow cooker. Cover in garlic, and dried spices, toss in orange pulp and juice, cover with the beer. Set crock pot on low and cook for 6- 8 hours. I checked it out at around 6 hours and everything was cooked. It shredded as I touched it. I then left it on low for the remaining time. I was gardening and couldn't be bothered at the time.
Extra step, turn oven on broil. Cover a cookie sheet with foil and cooking spray. Remove shredded pork from crock pot. Letting most of the juice drip off the pork. Place on the cookie sheet, I added a dash more of salt on it, and place under the broiler until some of the edges get crispy.
Cuddlyevil That's what I typically do on Sundays. I make something that will last during the week so I am not tempted to eat out or eat crap food. We will have some variation of this probably until Tuesday or Wednesday.
The week before I made a roast that fed us for 4 days. The last two being amazing sandwiches. H asked me to make it again this week but I don't want to burn out on stuff.
Post by cuddlyevil on Mar 24, 2014 13:50:42 GMT -5
I saw a slow roasted chicken recipe in a magazine at the salon over the weekend--it looked amazing.I can get some good quality chickens and roast a couple up for the week's meals that the kids will eat.