"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Pulled Pork Recipe

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This recipe for Mexican Pulled Pork, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kari Irwin


1 large Spanish onion, cut into 1/4" dice
4 cloves garlic, smashed and finely chopped
1 jalapeno, seeds and ribs removed, finely diced
2 ribs celery, cut into 1/4" dice
1 bunch cilantro stems, finely chopped, leaves saved for garnish
zest and juice of 2 limes
2 chipotle peppers in adobo sauce, finely chopped, plus 2 Tbsp adobo sauce
1 tsp ground cumin
1 Tbsp salt
1 15 oz can black beans
1 box frozen corn
1 15 oz can tomato puree
1 c chicken stock
4 1/2 - 5 lb pork shoulder

Combine all the ingredients except the pork shoulder in a slow cooker. Stir to combine and taste. Delicious!
Add the pork shoulder. Cover the slow cooker, bring the heat up to high and cook for 7 hours. Turn the heat down to low and cook for 1 more hour.
Remove the pork from the slow cooker. Using 2 forks shred the pork.
Serve the pork as tacos, in sandwiches or over rice. Spoon some veggies and cooking juices over the pork and sprinkle with cilantro leaves.

Number Of Servings:
Number Of Servings:




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