Charleys Slow Cooker Mexican Style Pork Recipes

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Steps:

• Season pork roast with salt and ground black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Steps:

• Season pork roast with salt and ground black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Steps:

• Season pork roast with salt and ground black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.

CHARLEY'S SLOW COOKER MEXICAN-STYLE PORK

Steps:

• Season pork roast with salt and ground black pepper on all sides.
• Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side; transfer to a slow cooker.
• Top roast with chopped onion, chile pepper, hot pepper sauce, chili powder, cayenne pepper, and garlic powder. Pour enough water into the slow cooker to come 1/3 the way up the sides of the roast.
• Cook on High for 6 hours, adding more water if mixture becomes too dry. Reduce heat to Low and cook until meat is tender and falling apart, 2 to 4 hours more. Transfer roast to a bowl and shred meat using two forks. Return meat to slow cooker with 2 cups cooking liquid.