Hot and spicy Thai squid salad Yam pra muek
This delicious spicy seafood salad combines the four elements of Thai cooking: salt, sweet, bitter and sour.
Read MorePork Carnitas
Drescription
This Mexican-inspired meal is an easy crowd-pleaser. Savory pulled pork is served atop crisp corn tortillas and topped with sour cream and salsa in this simple slow-cooker recipe.
Ingredients
- 1 (2 pound) boneless pork shoulder roast, cut into 2-inch pieces
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon whole black peppercorns
- 2 teaspoons cumin seeds
- 4 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 3 bay leaves
- 2 (14 ounce) cans reduced-sodium chicken broth
- 2 teaspoons finely shredded lime peel
- 2 tablespoons lime juice
- 12 (16 inch) crisp corn tortillas (see tip)
- 2 scallions, thinly sliced
- ⅓ cup light dairy sour cream (optional)
- ⅓ cup purchased salsa (optional)
Directions
- Sprinkle pork with salt and pepper. Place in a 3 1/2- or 4-quart slow cooker (see Tip).
- To make a bouquet garni, cut a 6-inch square from a double thickness of cheesecloth. Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in center of the cheesecloth square. Bring up corners of the cheesecloth and tie with kitchen string. Add to the slow cooker. Add broth.
- Cover and cook on Low for 10 to 12 hours or on High for 4 1/2 to 5 hours.
- Using a slotted spoon, remove the meat from the slow cooker. Discard the bouquet garni and the cooking liquid. Using two forks, coarsely shred the meat; discard any fat. Sprinkle the meat with lime peel and lime juice; toss to mix. Serve atop tortillas. Top with scallions and if desired, sour cream and salsa.
