An easy slow cooker meal is the perfect thing to make when you wake up at 4:30am then travel for 7 hours only to arrive home at 10:30am. Yup. That’s been my day so far. We had a fun weekend visiting family in Birmingham, but now I’m home and feeling a little brain dead. I think I’ll just throw some meat into the slow cooker and let it cook itself while The Hubs is at work. By 7pm we should be ready to eat. Although, I ate so much this weekend, I feel like I may never be hungry again.
Slow cooking is the ideal way to warm up your home during these snowy months. There’s nothing like coming in from the blustery cold only to be greeted by the spicy smell of ancho chilies bubbling away in the slow cooker. For more comforting slow cooker, and cold weather meals, check out my slow cooker/casserole recipe index
- 5 dried ancho chilies
- 3 cloves of garlic
- 1 tsp. cumin
- 2 Tbsp chicken bouillon, divided
- 1 tsp. sea salt.
- ¼ C.extra virgin olive oil
- 4-5 lb pork shoulder roast
- Place chilies in a pot and cover with water. Bring to a boil, and cook for 5 minutes until they become tender
- Remove and discard the chili stems, then blend in a food processor with garlic, cumin, 1 Tbsp chicken bouillon, sea salt and oil until a paste is formed.
- Rub paste all over the pork shoulder
- Add pork to the slow cooker with 1 c. water and the remaining Tbsp bouillon. Cook on low for 4 hours until internal temperature reaches 145 degrees.
- Slice and serve