RECIPE: Slow Cooker Spicy Adobo Pulled Pork

So, if you're following along, you know that I've basically spent the past week torturing my family's palates with spicy foods (well, except for the less-adventurous toddler, who's been eating a lot of rigatoni and apple slices). This was the last installment of my self-proclaimed Spicy Food Week. It definitely has a kick, which you can mellow out by using less adobo sauce*.

You'll need:

• 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?