My slow cooker has been gathering dust for a while now, I go through phases of using it or not and one day last week I decided it was time to pull it out of the cupboard once again. I like the idea of putting all the ingredients in a pot and leaving them to cook all day so I can come home to a cooked meal but my challenge is always getting the liquid ratio right. More often than not I end up with a thin stew soup because the slow cooker is so good at keeping all the liquids which escape from the meat and vegetables contained. I nailed the ratio with this recipe and came home to the delicious smell of spiced pork which made really yummy burritos. I served it with avocado, cheese, sour cream, tomato and spinach with extra chilli sauce.
- ~750g pork shoulder (a whole piece, no rind)
- 1 can tomatoes
- 2 tbs dried oregano
- chilli to taste (I used some of the dried ancho and poblano chillies I have in the pantry, you could use jalapeños, or chillies in adobo sauce (my favourite!) or all 3.)
- 1 chicken stock cube
- 1 can black beans
- Put all the ingredients except the beans into the slow cooker and cook for the desired time.
- When the cooking process has finished, pull the pork apart with two forks or a pair of tongs. Add the can of drained black beans and stir through.
PS: this is the slow cooker I have and it’s really good, you can brown your food in it for extra flavour and it also has a keep warm function so after cooking for the maximum time of 8 hours, it keeps warm for a further 2.
PPS: I did the prep for this the night before and put everything in the pot so all I had to do in the morning was leave the pot on the table so Stu remembered to put it on before he left for work.