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Slow Cooker Pork Mochomos

From Chihuahua, Mexico, a dish consisting of slow cooked pork shredded and then pan fried with onions.
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Slow Cooker Pork Mochomos
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Servings: 6
Total Time: 8 hours 30 minutes
Recipe by: Frankie

Ingredients

2 pounds boneless pork shoulder
1 large yellow onion, diced
4 cloves of garlic, minced
2 cups water
salt
1 TBSP chili powder
1/4 cup peanut oil plus extra
1 large yellow onion, sliced
20 small flour tortillas
optional: sour cream and/or guacamole for serving

Directions

1. Add the pork to the slow cooker and sprinkle with the salt then add the onion, garlic and water. Cover the slow cooker and cook on LOW for 8 hours.

2. Transfer just the pork from the slow cooker to a large bowl discarding the onions and any liquid from the slow cooker. Shred the pork very finely using two forks. Add the chili powder to the shredded pork and stir to combine.

3. Heat the 1/4 cup of oil in a large saute pan over medium-high heat. When the oil is hot add the sliced onion and cook while stirring, until onions are lightly browned, about 2 minutes. Stir the shredded pork in with the onions and fry, occasionally stirring and scraping the bottom of the pan with a wooden spoon or spatula, until the pork is brown and crispy, about 10 minutes. Season the pork with salt & pepper to taste and serve in warmed tortillas.




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