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Chilorio
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Have a look at this great Crock-Pot® recipe - Chilorio
Cook Time
8-10 hours on LOW
4-6 hours on HIGH
Slow Cooker
5 - 5.5 Quarts
Yields
6-8 servings
Ingredient
3 1/4 pounds pork shoulder, cut in pieces
1 1/2 quarts water
8 pasilla chili peppers, washed and without seeds
4 cloves garlic
1/8 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/3 cup apple cider vinegar
1 3/4 ounces lard
2 tablespoons chicken bouillon granules
Directions
- Boil the chili peppers in the water until they are soft. Blend them with 2 ½ cups of the water used for boiling the peppers and the vinegar, garlic, cumin, oregano, black pepper and bouillon granules. Strain the sauce.
- Fry the meat in the lard until golden and put it in your Crock-Pot® slow cooker. Add the blended sauce. Cover and cook for 8 to 10 hours on low or for 4 to 6 hours on high.
- Shred the meat using two forks. Serve with flour tortillas.
Disclaimer on Recipes:
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
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