mexican pork "barbacoa"

How To Make mexican pork "barbacoa"

• 1

  Set the slow cooker in slow , use a liner and put the pork with the part down. Add salt and pepper and rub the meat.
• 2

  In a blender , puree together the chipotle peppers ( I use the whole can , but my husband is mexican !! Choose 1 or 2 peppers !! ) , tomato puree and orange juice. Add the sugar and mix again. The spiciness level should be to your taste .
• 3

  Pour over the pork , let cook for about 10 hs. ( I do it overnight) , it's ready when the meat falls from the bone.
• 4

  Serve mexican style : "barbacoa" is served as a stew , in bowls ( meat and juices) , with chopped onion and cilantro to add on the plate. You can also take the meat and served in soft, warm corn or flour tortillas as tacos.
• 5

  You can also add some chicken or tomato bouillion ( about a cube ) to the chipotle mixture while blending , for extra flavor.
• 6

  Enjoy !! ( You can always freeze the leftovers in bags !!)
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