Slow Cooker Carne Adovada

By lorik

Pork butt roast is often labeled Boston butt in the supermarket. Serve the finished dish over rice or with warm corn tortillas.

Ingredients

• 1 (4- to 5-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch pieces
• Salt and pepper
• 3 tablespoons soy sauce
• 2 onions, chopped
• 1/2 cup chili powder
• 6 garlic cloves, minced
• 3 tablespoons vegetable oil
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 teaspoons dried oregano
• 3/4 cup chicken broth
• 1/2 cup brewed coffee
• 1/3 cup all-purpose flour
• 1/4 cup raisins
• 1/4 cup minced fresh cilantro
• 1 teaspoon grated lime zest plus 1 tablespoon juice

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1. Season pork with salt and pepper. Combine pork and soy sauce in slow cooker. Combine onions, chili powder, garlic, oil, chipotle, oregano, and 1 teaspoon salt in bowl. Microwave, covered, until onions have softened and mixture is fragrant, about 7 minutes, stirring halfway through microwaving.

2. Puree broth, coffee, flour, raisins, and onion mixture in blender until smooth, about 1 minute. Stir sauce into slow cooker, then scrape down any sauce from sides of cooker with rubber spatula. Cover and cook until pork is tender, 5 to 6 hours on high or 6 to 7 hours on low.

3. Turn off slow cooker, let stew settle for 5 minutes, then remove fat from surface using large spoon. Stir in cilantro and lime zest and juice. Let sit for 15 minutes to thicken slightly. Season with salt and pepper to taste. Serve.