This recipe is one that I've done for years. Anytime anyone watches me finish it they stare at me in awe, or maybe it's just complete bewilderment!
Don't you always pour milk over your meat and then crisp it?
I did'nt think so, but for some reason it works. Milk is a great tenderizer for meat to marinate in or cook in, but this trick was given to me by a hispanic woman many years ago and I've done it this way ever since.
The sugars in the milk add this lovely caramelization to the meat while they get crisp.
This is one of those recipes you could do in the morning and when you come home from work the house smells amazing.
The meat is great in a taco, on nachos, on a taco salad or mixed into some mac and cheese.
The possibilities are endless!
4 Lbs boneless pork butt
The juice of 3 oranges and 3 limes SAVE the fruit after juicing and add to the pot to cook with the meat.
1 TB oil
1 TB butter
2 Onions sliced
10 Cloves of garlic just smashed
1 1/2 tsp salt
1 tsp pepper
2 TB Oregano
2 TB Cumin
2 TB Chili powder
2 cup chicken stock
3/4 cup milk
Dry the meat and sprinkle with the salt and pepper. Brown the meat on all sides in 1 TB butter and 1 TB oil.
Once meat is browned transfer to slow cooker along with all other ingredients EXCEPT the milk.
Cook on low for 8 hours or on high for 5 hours.
Pre Heat oven to 450
Once meat is cooked shred and place on a cookie sheet, I like to include some of the onions with this.
Pour about 1/4 cup of the cooking liquid over the shredded pork along with the milk and put in the oven for about 12-18 minutes stirring twice until meat is nicley crisped and liquid has evaporated.