- 1-2 lbs. pork
- 1 can chicken broth
- 1 can of Goya chipotle peppers in adobo sauce
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin
Throw everything into the slow cooker and stir it around a bit. I plucked the peppers out after stirring, because I hate the soggy texture of canned peppers -- but pluck them out after you stir, because otherwise you'll waste a lot of sauce. (The chicken broth sort of "rinses" the sauce off the pepper. That's the best way I can explain it.) Cook on low for 6-8 hours.
I served it with a sliced avocado and Goya rice with pigeon peas**, but it would be the perfect meat for burritos, quesadillas, enchiladas, fajitas, or taco night***.
*This tip has been brought to you by Chef Obvious.
** One of those boxed mixes. I don't know what pigeon peas are, and I certainly don't cook with them of my own accord.
*** Have I forgotten any delicious uses for tortillas?