Recipe
Author
Hy-Vee Test Kitchen
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Description
This one's all about the chipotle chili pepper, but fair warning, it can be too intense for fans of all things mild. Spice lovers, go for all three peppers. Mild lovers may want to scale down to one or two.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. boneless pork shoulder | ||
| Hy-Vee salt and black pepper, to taste | ||
| 1 ½ tbsp. Hy-Vee Select olive oil | ||
| 1 (8 oz) can Hy-Vee tomato sauce | ||
| ½ c. water | ||
| 1 small yellow onion, thinly sliced | ||
| 3 canned chipotle chili pepper in adobo sauce, sliced with seeds | ||
| 2 tsp. cumin | ||
| ½ tsp. coriander | ||
| 4 clove(s) garlic, minced | ||
| Hy-Vee corn tortillas, optional | ||
| Desired toppings, optional |
Directions
- Trim excess fat from pork shoulder; season with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat; brown all sides of meat.
- In a 3-1/2- to 4-quart slow-cooker, combine browned pork shoulder, tomato sauce, water, onion, chipotle peppers, cumin, coriander and garlic. Cover and cook on LOW heat for 8 to 10 hours or HIGH heat for 5 to 6 hours.
- Remove pork shoulder from slow-cooker; set aside. Strain and reserve cooking liquid. Using 2 forks, shred pork. Stir pork into cooking liquid. If desired, serve on warm corn tortillas with desired toppings.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 65mg
- Sodium: 230mg
- Total Carbohydrates: 3g
- Protein: 20g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2013.