Mexican Style Shredded Pork
I discovered this recipe last week and I have made it twice since last week. For two people. That's a lot of pork per person. SO GOOD.
I do a couple of little personal twists to this recipe. I have to buy the chipotle peppers in adobo sauce and then use the food processor on them, because I cannot find the "chipotle sauce". S'OK, I love that flavor any old how.
When the pork is done cooking, I strain the fatty sauce goodness that accumulated in the slow cooker. I add lime juice to it, and then I pour about half of my newly made sauce over the pork.
It absolutely does taste better the next day. If you have the will power to do so, shred it, leave it alone, then re-visit it tomorrow.
When tomorrow comes, take it out of the fridge and fry it up in butter to get that carnitas-y crispy goodness.
I love this stuff. I posted three pictures of it on here already, ha!
15 users found this review helpful
Jul. 19, 2011