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Meats, Mexican | |
| 1 pork butt, approximately 3 to 3 1/2 lbs., trimmed of excess fat 1/2 tbsp. kosher salt 2 tbsp. cumin 1 tsp. cinnamon 1 tbsp. chili powder 1/2 tbsp. ground coriander 1 bay leaf 1/2 tbsp. minced orange zest 1 medium yellow onion, diced 4 garlic cloves, peeled and smashed 1 jalepeno, diced 1 bottle or can of beer (you want a lager) 2-3 dashes of Cholula (hot sauce) 1/2 bunch cilantro, chopped Optional extras: Flour tortillas, diced avocado, sour cream, pico de gallo, black beans | |
| Combine the salt, cumin, cinnamon, chili powder and coriander and rub the exterior of the pork butt until completely covered. Add the onions, garlic, jalepenos, bay leaf and orange zest to the crock pot and place pork butt on top. Carefully pour the beer around the pork, try not to knock too much of the rub off. If you have any extra spice rub, you can add it to the braising liquid. Cover and set the crock pot on low. Go to work. The pork should cook for about 8-9 hours, although I've left it cooking for 10 hours and it's been just as delicious. You'll know it's done when the meat pulls apart easily with a fork. Remove the pork from the crock pot, as well as any onions and peppers you'd like, and shred the meat with your hands or two forks. Mix the 2-3 dashes of Cholula into the pork and taste to see if you need to add more salt. Mix the cilantro into the shredded pork and serve with warm flour tortillas and any or all of the extras mentioned above. If you like them crunchy, place the shredded meat under the broiler 5-10 minutes | |
Unrated | |
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