Saturday, August 10, 2024

CHILI PORK

3 lb boneless pork shoulder roast

2 tbsp chili powder
1 1/4 tsp salt
1/2 tsp cayenne powder
1 tbsp canola oil
1/2 cup water

In a small bowl combine the chili powder, salt, and cayenne; rub over the roast; set aside.

In a large skillet, over medium-high heat, heat the oil; add the meat and brown on all sides.  This will take about 6 to 8 minutes.  Remove the browned meat to a slow cooker or crockpot.

Add the water to the skillet you browned the meat in and stir to scrape up the browned bits; add to the slow cooker.  Place lid on cooker, cover, and cook on low 6 to 8 hours or on high 4 to 5 hours.

Remove the meat to a cutting board and allow to rest 10 to 15 minutes.  Shred into bite-size pieces and season with the broth in the cooker.

Serves 6 to 8

 File Photo

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