I love my slow cooker. Usually there is a bit of prep work and maybe a step or two at the end, but for the most part I plug it in and 6-8 hours later my food is ready. That kind of wait would just not do for George Goble.
George is an engineer that works quite a bit with refrigerants at Purdue University. In 1995, George, and a few of his buddies decided to cook out some hamburgers. After lighting the charcoal, they felt the wait for the coals to get going was just unacceptable. First they used blow dryers to accelerate the heating. They then moved on to torches and finally, do not try this at home, liquid oxygen.
The resulting fireball was estimated to reach 10,000 degrees fahrenheit (5538 celsius) and effectively got the coals ready in 3 seconds. To truly appreciate the story, you have to read the Dave Barry article.
Slow-Cooker Pork Tacos
These slow cooker pork tacos are cooked just a bit slower.
I didn’t have pasilla chilies so I substituted arbol.
Just before the blender.
The sauce is getting warmed.
Seasoned pork in the pot.
Covered and steaming.
It was easier to control the meat in a 13×9″ dish while shredding with my meat claws.
Even Goble would say these tacos are worth the wait.
Slow-Cooker Pork Tacos
Prep Time: 25 M | Cook Time: 5 H 11 M | Makes: about 8 servings | Difficulty: Easy
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.
Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)
Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.
Per serving (does not include tortillas or garnishes): Calories: 399; Total Fat: 15 grams; Saturated Fat: 4 grams; Protein: 51 grams; Total carbohydrates: 14 grams; Sugar: 5 grams; Fiber: 3 grams; Cholesterol: 147 milligrams; Sodium: 212 milligrams