Sweet And Spicy Pork Picadillo - Crock-Pot Smart-Set Owner's Manual

Sweet and Spicy Pork Picadillo

2 pound boneless pork country-style ribs, trimmed of excess fat and cut into
1-inch cubes*
2 tablespoons olive oil
2 yellow onions, cut into
4 cloves of garlic, minced
2 15-ounce can diced tomatoes, undrained
6 tablespoons cider vinegar
4 chipotle peppers (canned, in Adobo sauce), chopped**
1 cup raisins, chopped
1 teaspoon cumin
1 teaspoon cinnamon
Salt and freshly ground pepper
Prepared white rice
*Other cuts of boneless pork can also be used, such as trimmed pork shoulder.
**If using dried chipotles, soak in warm water to soften before chopping - about
20 minutes.
1. Heat olive oil in sauté pan, add onions and garlic, and sauté over
medium-low heat until softened, about 4 minutes.
2. Add pork and brown. Transfer to stoneware.
3. In a separate bowl, combine tomatoes, cider vinegar, chipotle peppers,
raisins, cumin, and cinnamon. Blend well and pour over pork.
4. Cover; cook on LOW for 6-8 hours or on HIGH for 3-5 hours or until pork is
very tender. Using the tines of two forks, shred the pork. Put the lid back on
the stoneware and cook for
5. Season with salt and pepper and serve over rice.
Serves 8
-inch dices
1 /
4
hour more on HIGH.
1 /
2
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
the Dual Cycle Mode.
E47
Refer to pg. 10 for instructions.