By Julie White | What’s Cooking with Julie
Slow-cooked pork is a delicious main course with a fall feel. You can put it in a Crock-Pot in the morning and come home to a tender, wonderful dinner. Try it in a tortilla or on a soft roll. I served it recently by itself with a coleslaw and watermelon — it was a hit. Enjoy!
- 4- to 5-pound pork shoulder or pork butt (fat trimmed off)
- Adobo seasoning mix
- Salt and pepper to taste (about a teaspoon each)
- 1 onion sliced
- 2 cloves of garlic, peeled and cut up
- 1 can or bottle of beer, any type
- 1 11-ounce can of Kerns Guava Nectar
- 1/4 cup of brown sugar
- 1/2 cup of apple cider vinegar
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of mustard (I use honey mustard)
- Cover the roast with the Adobo seasoning and salt and pepper.
- If you have the time, brown the meat till golden brown in a skillet. If time is pressing, you can put the roast directly into the Crock-Pot.
- Put the remaining ingredients into the pot, stir well and cover. Turn Crock-Pot on high for seven hours.
- When tender, shred with two forks. Let remain in the sauce till you serve. You can add more vinegar if you want a more tangy taste.
- Serve on tortillas, rolls or as a main course.
If you don’t have a Crock-Pot, you can put into an oven-proof pot with a lid. Cook in the oven at 300 degrees for seven hours. Never leave the house with an oven on. You can leave the Crock-Pot unattended.