Z's Ultimate Carne Adovada - Slow Cooker Style

Z's Ultimate Carne Adovada: A Slow Cooker Delight

As a busy professional, finding time to cook delicious and satisfying meals can feel like an impossible task. But trust me, this slow cooker Carne Adovada recipe is a game-changer. It's incredibly flavorful, surprisingly easy, and perfect for those nights when you want something comforting without spending hours in the kitchen. I stumbled upon this recipe while searching for something unique and flavorful to serve at a friend's gathering. Let me tell you, it was a huge hit, and now it's a staple in my own home.

The beauty of this recipe is its simplicity. The slow cooker does most of the work, allowing the rich flavors to meld together beautifully. I love the way the pork becomes incredibly tender and falls apart easily. You'll get juicy, flavorful shredded pork that's perfect for tacos, burritos, or even just served over rice. I can't get enough of the smoky and slightly sweet taste, that hint of heat, perfectly balanced. It's the kind of dish that makes you feel cozy and satisfied, a delicious reward for a long day.

The ingredients are relatively straightforward and readily available. You probably already have most of them in your pantry! This recipe is also very adaptable; feel free to adjust the amount of chili peppers according to your spice preference, or add in other vegetables if you like. I often throw in some diced bell peppers or jalapeños for an extra layer of flavor and texture. Experimentation is key to creating your own signature Carne Adovada!

Serving Suggestions:

This Carne Adovada is incredibly versatile. My personal favorites are:

• Tacos: Warm corn tortillas are a must! Top with the shredded pork, onions, cilantro, queso fresco, and a dollop of your favorite salsa or crema.
• Burritos: A hearty and filling meal, perfect for lunch or dinner. Load up those flour tortillas with the Carne Adovada, rice, beans, and all your favorite burrito toppings.
• Bowls: Serve over rice or quinoa with a side of your favorite Mexican-inspired salad.
• Enchiladas: Use the Carne Adovada as a filling for your favorite enchilada recipe. The rich flavors pair wonderfully with corn or flour tortillas.

Making Ahead:

One of the best parts of this recipe is how well it holds up. You can easily make a big batch and enjoy leftovers throughout the week. The flavors actually deepen over time, making it even tastier the next day. Just store it in an airtight container in the refrigerator for up to 3 days. You can also easily freeze the leftover Carne Adovada for later use. Freeze in individual portions to make it even more convenient.

Tips and Tricks:

• Don't skip the browning step: Browning the pork before adding it to the slow cooker adds a significant depth of flavor to the final dish.
• Adjust the spices to your liking: If you prefer a milder flavor, start with fewer chilies and add more to taste.
• Use a good quality pork shoulder: The fatty content of the pork shoulder is essential for tenderness and flavor.
• Don't overcook the pork: Overcooked pork will be dry and tough. The slow cooker does all the work, just let it do its magic!
• Garnish generously: Fresh cilantro, queso fresco, and sauteed onions elevate the dish to the next level.

This slow cooker Carne Adovada recipe is more than just a meal; it's an experience. It's a taste of comfort, a celebration of simple flavors, and a testament to the power of slow cooking. It's a recipe I share with joy, knowing that it will bring warmth and deliciousness to your table.

Step-by-step

• Remove stems from pasilla-ancho chilies. Snip or break apart and place in a microwave-safe measuring cup or bowl.
• Add chicken stock to measuring cup with peppers and lightly cover with a paper towel or plastic wrap.
• Microwave on high for 2 minutes and then let stand.
• Heat 2 tablespoons of oil in heavy skillet or dutch oven.
• Depending on the size and shape of pork, cut into large chunks so you will be left with nice shreds after it has cooked.
• Pat pork dry and place in pan and leave it for 6 to 8 minutes to brown... No need to turn it we just want some of that flavor.
• After it has browned, place it in the crockpot.
• Now place sliced onions in skillet and saute until tender and golden... 6 to 10 minutes.
• While sauteeing onions.... add Orange Juice concentrate, 3 to 4 canned adobo peppers with sauce (depends how spicy you like it), 1/2 cup raisins, vinegar, fish sauce, oregano, cumin and garlic to cup or bowl with rehydrated peppers.
• Use either an immersion blender or stand blender to turn this mixture into a thick sauce. (Caution)
• You can easily pepper spray yourself with this step.... Be careful when blending because it can create a hot peppery mist that will burn your eyes and lungs.... I use an immersion blender and wrap plastic wrap around the jar I am mixing everything in so no gas or liquid can escape.
• Once mixed... Add sauce, cinnamon sticks and bay leaves to slow cooker.
• You can lay the sauteed onions on top.
• Cook on low for 7 to 8 hours...
• Gently use a fork to break the pork into large hunks.
• Place in a warmed corn tortilla with the onions, cilantro and queso fresco... Enjoy!!