Ah, the slow cooker. The most quintessential kitchen gizmo; something that just truly makes life better.
We all know its a godsend during the work week-- a few extra minutes in the morning and your have a piping hot, delicious feast when you get home at night. Sometimes, though, I prefer the slow cooker on the weekends; when prep can be a leisurely experience and cooking is done while errands are run. One of my most favorite things to do is wake up on a Saturday before Matty, sneak off to the grocery store, procure some fresh meat, some cured meat, and some produce, stop off for some coffees, and wake him up with a PS Special, bacon in the frying pan, and snacks for later, braising in the crockpot.
I did just that a few weeks ago with the following recipe. Heavy on pork shoulder and potatoes, this is a super-cheap (and delicious) way to feed a crowd. This could be a superb addition to your Superbowl spread.
I did just that a few weeks ago with the following recipe. Heavy on pork shoulder and potatoes, this is a super-cheap (and delicious) way to feed a crowd. This could be a superb addition to your Superbowl spread.
What it's Made of:
- 5 or so tomatillos, husked and rinsed
- 3 whole jalapeños
- 2 cloves garlic
- 2 limes
- Handful cilantro
- Handful parsley
- Handful or two arugula
- 1 ~1.5lb pork shoulder, trimmed of fat and cubed (this was a total bitch to do, but the price can't be beat. Make sure you have a sharp knife.)
- ~1lb (5-6 medium sized) yukon gold potatoes, peeled and cubed
- 12 or so corn tortillas
- Cotija cheese and extra limes, parsley, arugula and cilantro for serving (a touch of sour cream and/or hot sauce won't hurt anything, either)
How it's Made:
- Preheat oven to 400 degrees
- Lay out tomatillos, jalapenos and garlic on a rimmed baking sheet and roast until blistered, about 20 minutes
- Remove from oven and allow to cool a bit
- Transfer roasted veggies to blender and add the juice of two limes and all greens
- Pulse until smooth
- Add cubed potatoes in to bottom of slow cooker
- Place cubed pork shoulder over potatoes evenly
- Pour blender mixture into the slow cooker and ensure the meat and potatoes are covered, If you like, throw in a splash of chicken or vegetable broth
- Place slow cooker on low and let go for as long as you can stand-- about 7 hours for us found the meat totally tender and the potatoes so flavorful
- If you're working with a gas stove, turn a burner on high and grill a few corn tortillas over the open flame
- Serve tacos with freshly torched tortillas and, if you like, some crumbly Mexican cheese, a bunch of greens, and some lime wedges.
Smile! It's the weekend.
3 comments
Oooh...this sounds scrumptious! I can't wait to try my hand at this =)
ReplyDeleteYa know - I love arugula and I love cilantro but I don't think I've ever enjoyed them together before. This recipe is happening!
ReplyDeleteI haven't quite hopped on the slow cooker bandwagon yet - I use it to keep stuff like dips and soups hot, and that's about it. This recipe makes me want to use it for more though - it looks DELISH!
ReplyDelete