I made the tastiest crock-pot meal a few nights ago. I found the recipe on the Chatelaine website through an email that I get daily from the magazine. The meat came out so tender and so flavourful. Having the cinnamon stick in the pot really adds to the taste. At the end of the recipe it says to crisp it up after pulling it out of the slow cooker. I actually did not do this and I liked it fine without. I served mine up with sliced avocado and greens dressed with a balsamic vinaigrette.
Here is the recipe (also, if you click on the title of the recipe it will link you to the recipe as posted on Chatelaine):
Preparation time 15 minutes
Cooking time 4 hours
Standing Time 10 minutes
Makes 6 Servings
- 1.5 kg boneless pork shoulder blade
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp hot-red-chili flakes
- 1/8 tsp cumin
- 1 cinnamon stick
- 1 bay leaf
- 1 small onion, cut into 8 wedges
- 2 garlic cloves, thinly sliced
- Set slow cooker to high.
- Cut pork into 4-in. pieces. Combine salt with chili powder, chili flakes and cumin. Rub into meat until fully coated. Season with pepper. Arrange pork in 1 layer in slow cooker insert. Add cinnamon stick, bay leaf, onion and garlic. Cover with lid and cook for 4 hours.
- Remove pork to a cutting board and let cool slightly. Using a fork, pull the pork apart into bite-sized pieces. Spoon 2 tbsp. of drippings and cooked onions from slow cooker into a large non-stick frying pan set over medium-high. Add half of pork to hot pan and cook until edges are slightly crispy, 4 to 6 min. Repeat with remaining pork, adding additional drippings if needed.
If not using a slow cooker, preheat oven to 325F. Follow directions for coating of spice mixture as above. Arrange pork in the bottom of an ovenproof pot. Add cinnamon stick, bay leaf, onions and garlic. Cover pot and bake 4 hours. Continue with recipe.