She Strengthens

Savoring the Flavor of Slow Cooker Sundays

In the midst of our busy lives, Sundays often become a day of relaxation and rejuvenation. Why not make the most of it by incorporating a delicious, stress-free meal into your routine? Enter the humble slow cooker, a kitchen hero that transforms simple ingredients into mouthwatering masterpieces.

A Flavorful Twist on Pulled Pork

Inspired by the vibrant flavors of Mexico’s Yucatán region, this recipe for spicy pulled pork is a perfect blend of tangy, sweet, and spicy notes. The combination of tender pork shoulder, tart tomatillos, earthy achiote spice, and zesty orange juice creates a dish that’s both bold and laid-back – just like a lazy Sunday afternoon.

Endless Possibilities

So, how do you enjoy this flavorful pulled pork? The options are endless! Serve it on toasted French bread or ciabatta rolls, or spice up your taco salad by pairing it with black beans and pico de gallo. You can also pile it into warm tortillas, top with fixings like queso fresco and fresh cilantro, or sprinkle with pickled red onions and serve over rice or quinoa. For a twist on Mexican pizza, layer it onto pizza dough with Monterey Jack cheese and pop it under the broiler.

Spicy Crock Pot Pulled Pork Recipe

Ingredients:

• 1 (4 1/2 to 5-pound) boneless or bone-in pork shoulder or pork butt, twine or netting removed
• 1 tablespoon ground cumin
• 4 jalapeños, sliced
• 1/2 cup orange juice, freshly squeezed
• 6 medium cloves garlic, smashed
• 1 large yellow onion, coarsely chopped
• 1 (3 1/2-ounce) package achiote rojo, crumbled
• 1 teaspoon kosher salt
• 1 1/2 pounds tomatillos, quartered

Instructions:

1. Assemble the Ingredients: Place the pork, cumin, jalapeños, orange juice, garlic, onion, achiote rojo, and salt in the pot of a 7-quart slow cooker. Spread everything around evenly.
2. Add the Tomatillos: Evenly spread the tomatillos on top of the other ingredients.
3. Let it Cook: Cook on low for 8–9 hours, or on high for 4–5 hours, until the pork is fall-apart tender.
4. Shred and Serve: When ready, remove the meat from the pot and set it aside. Scoop out about half of the juices, skim most of the fat, and set the liquid aside. Return the meat to the pot and shred it with the remaining juices. If the meat is too dry, simply add more of the reserved cooking liquid.

With this recipe, you’ll be enjoying a delicious, stress-free Sunday meal in no time!