Our time-honored managers, Mike Kutka, developed this recipe.
This is incredibly simple It’s also a recipe that handles modifications easily. So, feel free to be creative. Just put some pork in your crock-pot. It can be a roast with or without bone, ribs, chops or tenderloin.
Turn on your crock-pot and follow the timetable provided in your instructions. Most crock-pot cooking times are around 8-10 hours at low heat or 4-5 hours on high. If you have the time, I believe the low heat produces a better result.
One problem with crock-pot cooking is the large amount of liquid that builds up. If you leave it, you end up with a soupy finish. I like to lift out the meat, pour the liquid in a kettle, boil a little more three quarters of the liquid away and add it back to the meat. When the pork is cooked, all you have to do is shred it and dig out the bones if needed. A couple of regular forks work well for shredding the meat.
Well cooked meat usually just falls apart with minimal effort. Measure out your spices and lime juice into a bowl. Add enough water or white wine to cover the spices. You may need to add a bit more liquid after initial the absorption. Let the spices soften in the liquid for about 10 minutes and then add to the pork. Mix in and it’s ready to serve.
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