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Prep Time: 0 Minutes Cook Time: 380 Minutes |
Ready In: 380 Minutes Servings: 10 |
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I don't remember the name of the magazine this suculent recipe was found in, in 1987 and the page does not show it. A few changes have been made. Invite guest to serve themselves, suggest various ways they can assemble the meal: spoon meat, beans, sauces, and cheese onto a plate and enjoy with warm tortillas; or roll the tortillas around the dinner elements for a soft taco, enchilada, or flute-shaped flauta or follow the recipe. Read more . Serve with cold beer or water with lime on ice. Ingredients:
1 - 7 lb bone-in pork butt |
1 1/2 qt regular-strength chicken broth or 6 t knorr bullion granulas and 6 c water, i use the bullion and water |
1 large onion, quartered |
1 t coriander seed |
1 t cumin seed |
2 t dry oregano leaves |
4 canned chipotle chilies in sauce (chili chiptle en diable) |
2 t sauce from canned chipotle chilies in sauce |
2 bay leaves |
water |
1 t kosher salt or to taste |
optional seasoning: 4 cloves garlic 1 t chili powder (try adding sometime) |
Directions:
1. In a large oval crockpot (can use an 8 quart pot to slow cook on top of the stove), add pork, broth, onion, coriander, cumin, oregano, chilies, sauce, bay leaves and salt .
2. Add enough water to cover pork.
3. Cover the crockpot and set on high for 6 hours or cover pot and bring to a boil on high heat, then reduce heat and simmer until meat pulls apart easily with a fork, 5 to 6 hours.
4. Carefully support meat with 2 large spoons and lift from broth into a pan with a rack (9x13 or broiler pan) and water in the bottom of the pan to catch the drippings (water prevents smoking); meat tends to fall apart, but try to keep it in large chunks.
5. Let meat stand until cool enough to touch.
6. Pour broth through a fine strainer into another bowl; discard residue.
7. Chill broth and lift off solid fat.
8. Reserve broth and fat to use in other recipes; if made ahead, cover and chill broth and fat up to 2 days.
9. Pull off large chunks of pork and discard all the fat; if made ahead, cover the pork and chill up to 2 days (I pour a cup of broth over it so it does not loose any flavor and does not dry out when reheated; drain before heating).
10. Place pork on the rack and bake uncovered in a 450 degree oven until lightly browned and sizzling; about 20 minutes.
11. Pull off chunks of meat to serve.
12. Makes about 3 1/2 pounds cooked, fat-trimmed meat; enough for 8-10 servings.
13. Note: Serve with Restaurant Style Tostitos topped with refried beans, carnitas, jalapeno, chopped onions, Nacho Cheese (I purchase the large can at Sam's or Costco and store left overs in sealed pak and save bags and freeze), gaucamole, sour cream and salsa on the side...Awesome!
14. Note:
15. Shredd left over meat, add favorite barbeque sauce and serve on hamburger buns with slaw; potato chips, french fries or baked potatoe and your favorite beverage...another great meal.
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