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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
INGREDIENTS
5 to 6 pound pork shoulder, trimmed
2 large white onions, sliced
8 to 10 garlic cloves, peeled
1 bunch cilantro, roughly chopped
1, 28 ounce can verde enchilada sauce
1 cup chicken stock
1 tablespoon salt
1 cup chopped green chilies
1 tablespoon cracked black pepper
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cumin1 teaspoon cayenne pepper (optional)
STEP BY STEP INSTRUCTIONS
Trim pork shoulder and place in slow cooker vessel.
Mix dried spices together and sprinkle on top of the roast.
Arrange onion, garlic and cilantro around the roast.
Add chopped green chilies
Pour over enchilada sauce and chicken stock.
Place vessel into the slow cooker sleeve and cover.
Set on high for 6 to 8 hours or until meat is tender and shreds easily.
Remove any bones from the mixture and serve shredded meat in tacos, enchiladas, tostada or burritos. This can also be served as a chili style soup by adding cooked black, white or pinto beans and serving over rice with crumbled Cotija cheese.
Leftovers can be frozen in an airtight container for up to three months.
ENJOY!
Slow Cooked
Green Chili PUlled POrk
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