Preparation time: 5.5 hrs
Cooking time: 5 hrs
Difficulty: Medium - experience needed
Dietary guidance: n
1 medium onion, peeled and sliced in rings
4 cloves garlic, peeled
½ C beer
2 bay leaves
3.23 lbs Pork Butt
Season both sides to taste with Natureâ€™s Seasoning.
2T chili powder (1T per side)
½ t oregano (¼ t per side)
½ t cumin (¼ t per side)
Cook on low for 5 hours, until the meat shreds easily but isnâ€™t dry.
Remove butt and shred into large pan. Filter solids from cooking liquid with strainer and allow to separate.
Chop 2 chipotles in adobo and add to meat.
Push shredded meat to one side of the pan.
Cook ~2T flour in the liquid fat. Whisk in the liquid. Stir in the shredded meat.
Salt to taste.
Tex Mex Dressing
½ C low fat buttermilk
¼ C sour cream
1 T EVOO
1 T onion
1 T cilantro
3 t lime juice
½ t garlic
¼ t salt
pinch chili powder
pinch red pepper flakes
Process in blender until smooth. Chill overnight before using.
Layer onions, garlic, and bay leaves in the bottom of the crock pot. Pour beer over them. Season both sides of the pork and lay it over the onions. Put a lid on the crock and let it go. Remove the pork with tongs when it's done. Strain out the cooking liquid and allow it to separate while shredding the pork, removing chunks of fat. Thicken the liquid as you would a gravy, reintegrating meat.
Rice cooked with cinnamon stick, add in 2 T chopped cilantro while fluffing after cooking.
Tortillas or tortilla chips.
Shredded lettuce, chopped green peppers, sliced black olives, Cacique Cotija cheese crumbles, raw corn kernels, Tex Mex Dressing (recipe above)â€¦