Monday, October 17, 2011

Open faced pulled pork sandwiches


I've been kind of lazy with my blog lately, but I have a good excuse. At least, I think it's a pretty good one. With my parents being here visiting from the U.S., we have dined out a lot, especially since it's venison season and most local restaurants serve all kinds of delicious dishes.

Also, I've just been out of town for the weekend. I went to... drumroll please... BERLIN! I had always wanted to go and, finally, I've made it there. It was amzing trip, although a short one. I'll tell you all about it in a different post, though, with pics and all that other fun stuff.

For now I'm just going to share a recipe with you, the first ever made with my brand new crockpot. You have to know that slowcookers are not popular in Europe. I know, I know. It sounds crazy, since they are so awesome and useful... still, you cannot find them anywhere. Most people don't know what they are. I missed mine so much, I started thinking about having my mom ship it to me from Florida. But then I found one on Amazon.it and forwarded the link to my sister asking her to give it to me as a birthday present. And the rest is history. I now have a crock pot and it came just in time for me to make some good slowcooked, fall recipes.

I decided to inaugurate it by making spicy pulled pork. It turned out great, and when I came home from work the house smelled delicious.

PULLED PORK
Adapted from http://www.skinnytaste.com
  • 2.5 lb pork shoulder
  • 6 cloves garlic cut into slivers
  • cumin
  • garlic powder
  • 1 cup chicken broth
  • 2-3 chipotle chiles in adobo sauce
  • 2 bay leaves

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown it for about 10 minutes. Allow to cool.

Using a sharp knife, cut small holes into meat and insert garlic slivers. Season with cumin and garlic powder all over.

Place chicken broth in the crockpot, add bay leaves and chipotles. Add pork in crock pot and cook on low for 8 hours. After 8 hours, shred meat using two forks and combine well with the juices that accumalated at the bottom. Adjust salt and cumin. Let it cook another 15-30 minutes.

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