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Preparation Time: 20 minutes + overnight marinating
Cooking time: 6 hours
Serves: 12 (makes)
If served as twelve sandwiches, each provides 489 cals, 27g fat (of which 7g saturates), 6g sugar and 1.0g salt per portion.
Ingredients
- 4lb (64oz) boneless pork shoulder butt roast, cut into 2in pieces
- 1½ cups dry red wine or reduced-sodium chicken broth
- 4 garlic cloves, minced
- 4 bay leaves
- 1 tbsp salt
- 1 tbsp paprika
- 2 to 3 tsp crushed red pepper flakes
- 1 tsp ground cinnamon
- 1 large onion, chopped
- ½ cup water
- 12 bolillos or hoagie buns, split (optional)
Method
1. Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight.
2. Transfer pork mixture to a 5 quart or 6 quart slow cooker; add onion and water. Cook, covered, on low 6 - 8 hours or until meat is tender.
3. Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
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