Ingredients
-
3
-
1
-
1
-
1/2
-
-
2
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Slow Cooker Adobo Pork, This makes a lot of juicy, extremely flavorful and tender pork for tacos. One of DH’s faves! He likes his pretty spicy, so if you don’t, you might start with less cayenne and work your way up. NOTE: You may wish to check your pork after about 4 hours on high or 6 hours on low as some reviewers have reported that their pork was done sooner., I made this today and it was a huge hit! I started at noon, so cooked on high for about two hours and turned to low the rest of the day. Meat was very tender, flavorful and spicy but not too spicy! Entire family loved it. Served with cilantro lime cole slaw and shredded cheddar/monterrey jack cheese on some corn tortillas with rice. Fabulous – will definitely make again!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Trim Fat from Tenderloin; Cut Pork Into Chunks. Place Onions Then Pork in a 4- or 5-Quart Slow Cooker. in a Medium Bowl, Stir Together Tomato Sauce, Water, Sazon, Chipotle Peppers, Garlic, Salt, Cumin, Coriander, Cayenne, and Pepper; Pour Over Pork in Cooker. Add Bay Leaf. |
|
2
Done
|
Cover and Cook on Low-Heat Setting For 10 to 12 Hours or High-Heat Setting For 5 to 6 Hours. After Looking at Reviews, You May Wish to Check Meat Earlier as Some Have Said Theirs Was Done Far Sooner. See Note in Description :. |
|
3
Done
|
Remove Pork from Cooker. Using Two Forks, Shred Pork. Reserve Half of the Pork About 3 Cups and 2 Cups of the Sauce; Store as Directed Below. Mix the Remaining Pork With 1/2 Cup of the Sauce. Discard Any Remaining Sauce. |
|
4
Done
|
Serve With Your Choice of Taco Shells and Toppings. We Use Fresh Salsa, Pepperjack Cheese, Sour Cream, and Jalapenos on Soft Flour Tortillas. Makes 4 Servings and Reserves. |
|
5
Done
|
to Store Reserves: Place Shredded Pork and Sauce in Separate Airtight Containers. Seal and Chill For Up to 3 Days. or Freeze For Up to 3 Months. Thaw in Refrigerator Overnight Before Using.. |
