I like to use my slow cooker in the summer, because let’s face it, keeping a pot on the stove, simmering for hours in the summer heat is just not fun. But yet, I don’t want to miss out on some good old slow cooked meals. Ergo: the slow cooker. I always felt a little weird using it, thinking “real chefs” don’t use these things. But then Hugh Acheson came out with a cook book geared toward the slow cooker, and I feel validated! This will be my second recipe from his book The Chef and the Slow Cooker that I’m posting for you guys, hoping I made him proud!
What you’ll need:
- 8 pounds bone-in pork shoulder
- 1 tbsp black pepper
- 2 tbsp olive oil
- 1 cup lard (I used butter instead)
- 3 small onions, diced
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 3 tbsp fresh lime juice
- 1 (6.5 oz) can chipotle peppers in adobo
- 12 ounces of beer
- white corn tortillas
- crumbled cotija cheese
- lime wedges
- canola oil
Preheat a large slow cooker on the low setting.
Pat the pork shoulder dry, then season generously with salt and pepper on both sides. Over medium high heat, heat the olive oil and add the pork, browning it on both sides for 5 minutes each. Transfer to the slow cooker.
Reduce the heat to medium, and add the onions and garlic, cook for 5 minutes. Add this to the slow cooker, followed by the coriander, cinnamon, lime juice, chipotle peppers, and the beer. Cook on low for 12 hours.
In the meantime, do make this deeeelicious Tomatillo Salsa Verde:
- 6 to 8 tomatillos
- 1 small onion, diced
- 1 cup cilantro (stems and all)
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1 1/2 tbsp sliced, seeded Serrano peppers
- 1 tbsp extra virgin olive oil
Combine all ingredients in a blender or food processor, and chop away. Add salt to your preference.
Remove the pork from the slow cooker and shred generously. Griddle the tortillas. Serve with Tomatillo Salsa, Cotija cheese, lime wedges, and whatever other toppings you love!
For more info on Hugh Acheson’s cookbook click here