WebFeb 17, 2024 · Instructions. Poke the pork shoulder all over with a knife. Cut the pork shoulder into large chunks and place in a large slow cooker. Add all the Mojo marinade ingredients to the slow cooker and mix well to combine. Cook on LOW for about 6-7 hours until tender. When ready, shred the meat using a fork. WebOct 24, 2016 · Instructions: In a large skillet set to medium-high heat, add the cooking oil. When the oil is hot, brown the pork shoulder on all sides. Add the onion down in the slow cooker. Add the browned pork on top of the onions. and celery salt. Add the liquid smoke, and chicken broth (or water) around the pork.
Recipes: Slow Cooker 1 - Chelsea
WebDirections. Place the sliced onion at the bottom of your crock pot and top with pork tenderloins. Sprinkle the seasoning onto the meat and add in chicken broth. Cover and set to low heat for 6-8 hours. The meat should fall apart and be ready to shred for sandwiches. WebJul 25, 2024 · Cover and cook on low 8-10 hours or high for 5-6 hours, until the pork is fall-apart tender. Pressure Cooker Directions: Decrease the water/broth to 1 cup. Add the water or broth, pork and liquid smoke to an electric pressure cooker. Secure the lid, set the valve to seal, and cook on high pressure for 55-60 minutes. de-rendering 3d objects in the wild
Slow Cooker Cuban Sandwich - Cooking For My Soul
WebApr 14, 2024 · 3. Use a slow cooker that is at least 6 quarts in size. This will ensure that the lamb has enough room to cook evenly. 4. Make sure to use enough liquid in the slow cooker. A good rule of thumb is to use at least 1 cup of liquid for every pound of lamb. 5. Let the lamb rest for at least 10 minutes before serving. 3. WebJul 29, 2024 · Cook, covered, on low 8-10 hours or until tender. Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker. In a small bowl, … WebJan 27, 2014 · Generously season pork shoulder with salt and pepper then place into a slow cooker. Pour pickled ingredients into slow cooker followed by beer and top with onions, garlic and thyme. Add another dash of salt … derenne thomas