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10
Recipes
Slow Cooker Braised Pork Carnitas
Ingredients:
• 2 tablespoons (13.6 g) smoked paprika
• 2 tablespoons (10.8 g) dried oregano
• 2 teaspoons (0.7 g) ground coriander
• 2 teaspoons (4.0 g) ground cumin
• 1 teaspoon (1.8 g) dried crushed red pepper flakes
• 1 1/2 teaspoons (9.1 g) salt
• 1/2 teaspoon (1.2 g) coarse black pepper
• 2 tablespoons (30 ml) vegetable oil
• 5 to 7 pounds (2.3–3.2 kg) Boston butt or pork shoulder preferably
boneless, cut into 4 pieces
• 1 large onion chopped
Directions:
1. In a small bowl, combine paprika, oregano, coriander, cumin, red
pepper, salt and black pepper. Rub mixture over all sides of pork
pieces.
2. In a large Dutch oven on medium-high, heat oil. Add pork and
brown on all sides.
3. Spread onion in an even layer in bottom of a slow cooker crock.
Place browned pork on top of onions.
4. Cover slow cooker. Insert Temperature Sensor Probe into thickest
part of meat. Set temperature between 190°F and 195°F (88°–91°C).
5. Remove pork to a cutting board and shred using 2 forks.
6. To keep pork warm for serving, return shredded pork to slow
cooker. Insert probe into pork. Set slow cooker on LOW,
temperature to 160°F (71°C) and hold temperature for 2 hours.
Serves: 10–12
Test Kitchen Tips:
• USDA recommends 165°F (74°C) as the safe eating temperature
for pork. Cooking on HIGH will take 5–6 hours, MEDIUM 6–8 hours,
and LOW 8–10 hours. For more information on food safety, visit
foodsafety.gov.
• Use shredded pork for tacos, nachos, burrito bowls, or salads. Add
toppings such as salsa, shredded cheddar cheese, sour cream and
chopped cilantro.
Slow Cooker Roasted Chicken
Ingredients:
• 1 teaspoon (2.3 g) paprika
• 1 teaspoon (2.3 g) onion powder
• 1 teaspoon (0.9 g) dried thyme leaves
• 1 teaspoon (6.1 g) salt
• 1 teaspoon (2.3 g) cracked black pepper
• 1 large onion, cut in eighths
• 1 lemon, cut in quarters
• 1 (5 1/2- to 6-pound [2.5–2.7 kg]) whole chicken
Directions:
1. Mix paprika, onion powder, thyme, salt and pepper in a small
bowl; set aside.
2. Place 3/4 of the onion on bottom of slow cooker crock.
3. Rinse chicken and pat dry. Add remaining onion and lemon to
chicken cavity.
4. Sprinkle all sides with seasoning mixture. Place chicken on top of
onions in crock.
5. Cover slow cooker. Insert Temperature Sensor Probe into the
thickest part of the thigh. Set slow cooker to LOW, MEDIUM, or
HIGH and temperature to 165°F (74°C).
Serves: 4–6
Test Kitchen Tip: USDA recommends 165°F as the safe eating
temperature for chicken. Cooking on HIGH will take 3–4 hours,
MEDIUM 5–6 hours and LOW 7–8 hours. For more information on
food safety, visit foodsafety.gov.
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