Today I am sharing a family recipe that is perfect for a lazy weekend.
This is one of those dishes that you throw inside of a slow cooker and let it do its thing without worrying about it.
It is super tasty and tender with a shadow of heat.
We love it and I hope you will too.
INGREDIENTS
5 to 6 Dry {Ancho} Chili Pods
{ You can find the chilies at Wall Mart or most supermarkets }
3 Cloves of Garlic
1 tsp. Cumin
2 Cubes of Knorr Chicken Flavor Bouillon.
1 tsp. sea salt.
1/4 Cup Extra Virgin Olive Oil.
DIRECTIONS
1. I n a pot boil the chilies for a few minutes until they become tender.
Remove the stems from the chilies and in a food processor blend together the garlic, cumin, the chicken bouillon,
the chilies and the oil. This will make a thick paste.
{If you don’t want any heat remove the seeds from the inside of the chilies}
2. Rub the mixture all over the pork shoulder.
3. Add to your crock pot 1 cup of water and a broken chicken bullion.
Put the pork roast inside of the crock pot and let it cook for about 4 hours on high and 2 more hours on low.
By the end it should be extremely tender and delicious.
OPTIONAL
I like to broil the top in the oven for just a few minutes before I serve it.
It makes the outside a little bit crispier.
Serve it with your favorite salad or side dishes.
Next day you can use the leftovers to make tacos or pork enchiladas.
It is so good!
{ Que aprovechen! }
Enjoy!
Happy Tuesday
Besos!
Desirée
I don’t see in the recipe where it says how many lbs of pork shoulder you use. ?
Pinned it! I love roast in the slow cooker but the chili kick sounds like a great twist!
that looks amazing – I love to do a roast on Sunday -and leftover tacos for sure:)
Oh, Me, Oh, My!!! My mouth is SERIOUSLY watering… This looks so VERY VERY VERY good. I am pinning this.. 🙂 To my What’s for Dinner Board!!
Angelina