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olive oil cooking spray
1 pork shoulder roast (about 4 lb)
1 teaspoon adobo seasoning
1/4 teaspoon pepper
6 fresh garlic cloves
2 chorizo links (about 3 oz)
1 (4.5-ounce) can chopped green chiles (undrained)
1. Coat slow cooker with cooking spray; preheat on high. Cut 10-12 one-half-inch-deep slits into fat side of pork, about 1-2 inches apart. Sprinkle roast with adobo seasoning and pepper; place in slow cooker (fat side up).
2. Crush garlic, using garlic press, over top of pork. Use knife to remove garlic from bottom of press. Rub garlic into pork, pressing into slits (wash hands).
3. Slice chorizo lengthwise, then into 1/4-inch-thick pieces; sprinkle over pork. Spread chiles over top of pork. Reduce heat to low; cover and simmer 8-10 hours or until tender and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness. Serve. (Makes 6 servings.)
CALORIES (per 1/6 recipe) 310kcal; FAT 16g; CHOL 125mg;SODIUM 630mg; CARB 2g; FIBER 1g; PROTEIN 37g;VIT A 0%; VIT C 10%; CALC 4%; IRON 15%