Recipe Friday - Two-Way Slow Cooker Pulled Pork

The slow cooker is one of the most used kitchen appliance in my home.  I loved the simplicity of use and also the resulting favour extraction from the slow low heat cooking.

This is one of the easiest recipe I have for the slow cooker that looks complicated to make but really it is a dump and leave recipe. 

I took this recipe off Real Simple so all credits to them.  Here for the original recipe.  I have done it first with way number 1, minus the chili powder, and got such rave reviews even from my kids, that I took it to the next level.  With the papadelle, you get a delicious hearty pasta dish that is great for large gathering since you can easily double the recipe.  You can also make more and reheat for lunch the next day with no loss in favour.  However, during the times I have made it, even the excess was lapped up!

Ingredients
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder (optional if you have kiddies) 
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat

Way Number 1 - With Tacos

Extra Ingredients
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges  
salsa to serve

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.


2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.


3. Twenty minutes before serving, heat oven to 350° F/180° C.


4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.


5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Way Number 2 - With Papadelle Pasta

Extra Ingredients
600g papadelle pasta
shaved parmesan cheese to serve

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.


2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.


3. Before serving, cook papadelle according to package instructions.


4. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.


5. When the pasta is hot, mix in the luscious meat sauce and strewn all over with the parmesan.

Serves 6 greedy family members