You can put this in tacos, burritos, barbecue sandwiches, nachos. I even made cubanos with it and they were amazing.
If you are a foodie like myself and you enjoy spicy meats with cold beer this is the slow cooker recipe you have been waiting for.
Paddock Barbacoa Pork Shoulder
- 2ea cans green chilies (mild, fire-roasted)
- 2ea cans chipotle peppers in adobo sauce
- 1/2 cup lime juice
- 1/2 cup beef broth
- 1/8 cup chili powder
- 1/8 cup cumin
- 3 tbs onion powder
- 3 tbs garlic powder
- 1 tbs chipotle powder
- 1 tsp ground cloves
- Place a slow cooker liner into your crock-pot bowl for easy clean up.
- Remove pork shoulder from packaging in a clean sink and begin cutting the shoulder into workable portions and rinsing under cold water.
- Place portions on cutting board and cut into 2 – 3in chunks and put into crock-pot, make a layer just covering the bottom.
- Empty 1ea can of green chilies and chipotle peppers into the crock-pot. Optionally you can put in half of the seasoning (garlic powder, onion powder, chili powder, cumin). Add lime juice and broth and mix together just to coat the pieces.
- Finish filling the crock-pot with the chunks of pork and the remaining cans of chilies and peppers, then sprinkle the seasoning over the top, ***Caution*** Do not overfill the crock pot, fill it up about 2in below where the lid rests on the pot.
- Cover and place on high for approx 8hrs (This will depend on your crock-pot, some heat up faster than others). Check around the 6th hr to see if the meat can be easily shredded with a fork, if it isn’t cover and give it more time and check periodically.
- Once it is easy to shred with a fork, remove from the crock-pot, shred, and serve. Optionally you can shred the meat and return it to the crock-pot and let it soak up some of the juices for about 10mins. There will be pepper still in the meat, you can remove them if you want.
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