3 pounds boneless pork shoulder, cut into 2 1/2-inch pieces
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons chili powder
3 cloves garlic, finely chopped
1 12-oz. bottle beer
1 14-oz. can chopped tomatoes with juice
3 14-oz. cans white hominy, rinsed and drained
1 teaspoon dried oregano
How to Make It
Sprinkle pork with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook pork, in batches if necessary, browning on all sides, about 10 to 15 minutes. Add to slow cooker and drain off all but 1 Tbsp. fat. Add onion, chili powder and garlic to skillet and cook, stirring, until softened, 2 minutes. Stir in beer and cook for 1 minute, scraping up browned bits from bottom of pan with a wooden spoon. Add mixture to slow cooker
Add tomatoes to slow cooker. Cover and cook on low until meat is just tender, about 6 hours. Stir in hominy and oregano and cook 1 hour more. Remove pork from pot with tongs. When cool enough to handle, shred pork. Skim fat from top of broth, stir in shredded pork, and serve.
Just like the rating says, this is a good, solid recipe. I decided to cook it in a Dutch oven rather than the slow cooker (when I saw all the browned up flavor in the Dutch oven, I put the slow cooker away). After about three hours at 225 degrees, it was still a little thin. I took the pork out to shred and put it on the stovetop over a medium flame (just enough to simmer lightly). After shredding the pork, I turned up the heat and stirred constantly for about 10 min. I added the pork, corn (I love hominy, but my wife and daughter just won't eat it) and dried oregano (I'll definitely use fresh next time). The pot went back in the oven for about 25 minutes and came out just right. The pork was tender, juicy and delicious and the overall flavor was very good (everyone enjoyed it), but there is something missing (Dried mustard? Cumin? Worcester?). With some minor tinkering, this recipe has major potential. I will definitely be tinkering with it!
The pork was a bit dry and flavor was sort of bland. I would note that I used pork tenderloin as opposed to shoulder. I probably won't make this again- however I do plan to eat it all. I think there are better pork slow cooker recipes to be had...
In your nutritional information I find your value for sodium of "070" unbelievable because of the canned hominy and can of tomatoes - did you make an error in that value? I have not made the recipe yet, but intend to do so; in the meantime I give it 3 stars.
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