We’re getting ready for the season with our multi-cookers getting revved up to make savory, warm and always delicious meals. Chef Lorelei shared one of her favorite one pot recipes.
Serves 4 to 6
- 3½ pounds pork shoulder, cut into fist-sized chunks
- 3 bay leaves
- 8 garlic cloves, smashed
- Juice of 1 lime
- Juice of 1 orange
- 1 medium onion, diced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1½ teaspoons salt
- 2 teaspoon freshly ground pepper
- 1 tablespoon cumin
- ¾ cup Coca-Cola (regular or, if you can find it, Mexican)
Slow cooker method: Place all ingredients in slow cooker and stir to blend. Cover and cook on low for 8 hours or on high for 4 hours.
Pressure cooker method: Place all ingredients in pressure cooker and stir to blend. Lock the lid on and bring to pressure over medium-high heat. Reduce heat to medium-low and cook for 30 minutes. Allow pressure to release naturally.
For either method: Remove pork from cooker, reserving cooking liquid. Shred pork . Line a large rimmed sheet pan with parchment and preheat the broiler. Spread the shredded pork on the sheet pan and pour over 1 cup of the reserved cooking liquid. Broil until pork gets a little crusty. Place the pork and pan juices in a large saucepan. If desired, stir in a bit more of the reserved cooking liquid. Keep warm over a very low simmer.
To serve: Spoon pork onto corn tortillas (freshly made are best), top with diced green onions, crumbled Mexican farmers’ cheese and minced fresh cilantro.