Pork Shanks Chamorra In Mole Super Easy Slow Cooker Recipes

AIP SLOW COOKER PORK SHANKS RECIPE

Steps:

• Heat one tablespoon of olive oil in a large pan and brown the shanks. Remove and set aside.
• Add the second tablespoon of olive oil to the same pan, then add the onions and garlic, cooking over moderately high heat until the onions have caramelized. Deglaze the pan with the lemon juice, scraping off any pieces that have stuck.
• Place the shanks and onion mixture into a large slow cooker. Pour in the hot chicken broth and add in the bay leaves.
• Cover with a lid and cook for 4.5 hours.
• Remove the shanks from the heat and place onto a roasting tray. Preheat the oven to maximum. Once the oven is heated, place the tray on the bottom rack and cook until the skin crisps and puffs up. Remove and allow to rest before serving.
• In the meantime, make a gravy. Tip all the cooking juices and onions from the slow cooker into a large pan on the stove. Remove the bay leaves. Use a hand blender to blitz well. Reduce over moderate heat until thickened, then whisk in the ghee.
• Serve the shanks with the gravy and your favorite greens.

SUPER EASY SLOW COOKER PORK

Steps:

• Line your slow cooker with a Reynolds® Slow Cooker Liner. Place the pork, soda, garlic, chili powder, oregano, and Worcestershire sauce in the slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
• When the meat falls apart easily, remove the meat from the slow cooker liner and transfer to a cutting board. Shred it with two forks. Place meat back in the lined slow cooker and add the balsamic dressing and stir with the liquid in the slow cooker. The meat should be saucy and moist.
• Preheat the oven to 400 degrees F (or use the broil setting if you have that) transfer the mixture to a baking sheet lined with Reynolds Wrap® Aluminum Foil. Spread it in an even, thin layer and cook in the preheated oven until the juices are bubbling and the edges are crispy, 10-15 minutes (5-7 minutes if you have a broil setting).
• Transfer to a serving platter and enjoy on sandwiches, with a baked potato, or however else you want to enjoy it.

SLOW-COOKER MOLE PORK

Steps:

• Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes.
• Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker.
• Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours.
• Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas.

PORK SHANKS (CHAMORRA) IN MOLE- SUPER EASY SLOW COOKER

Steps:

• Mix mole, broth and sugar in slow cooker until blended.
• Add pork shanks and bay leaves.
• Cook on low for approximately 8 hours or until meat is fall-off-the-bone tender.
• Serve with rice.