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