Monday, October 28, 2013

Crockpot Sweet-Heat Meat

I'd like to say "Beef" in the title,

or "pork."

or maybe even "chicken."

But because this is versatile, I just called it meat.

Doesn't sound appetizing, does it?

I know!

I'm not sure that I would have read much further than the title!

But I'm just saying, that if you'll give this a whirl, you'll be glad that you hung with me!

This can be as spicy as you want.

I like this recipe because it's kind of a sweet heat.

Because my girl cherub is a wimp when it comes to much spice, I kept it easy.

But I will say, I could have easily added an extra toss of the chipotle peppers!

Which!  Let me tell you my most exciting find on the grocery aisle this past shopping trip!

Normally, I have to buy a can of chipotle peppers.

Like this:

I pop the top, use what I need and freeze the rest until another recipe.

But then I found the peppers, chopped, in a jar . . . a small jar, but none-the-less, a jar!
That means I could just use what I need and store the rest in the refrigerator beside the mayonnaise and pickles!
This is GREAT!

I served this meat concoction twice:  once over cheese grits, which I really like, but my boy cherub only rated it a 6.5.  The second serving was over saffron rice with additional grilled onions and red peppers.  That was a hit with everyone!

Crockpot Sweet-Heat Meat

4-6 pounds of meat of your choice (roast, pork shoulder, chicken)
1 onion, coarsely chopped
chipotle peppers, chopped* (amount depends on desired heat)
4 TBSP brown sugar
24 ounces dr. pepper (I used a portion of a 2-liter and just guessed.  No measuring needed)
cornstarch, optional

Place meat in the crockpot, top with the onions, brown sugar, peppers, and pour the dr. pepper over the meat, careful not to over-fill the crockpot!

Allow to cook on low 6-8 hours or on high for 4-6 hours. 

Once the meat is done, use two forks to shred the meat.  Leave the meat in the juices and, using a slury of cornstarch and water, thicken the juice by pouring the mixed cornstarch into the meat and stirring well.  The heat from the crockpot will thicken the juice.

This is great to do if you want to serve the meat over rice or cheese grits or mashed potatoes.

OR!  You can leave the cornstarch mixture out and serve the shredded meat in flour tacos with all of the topping options!

*Chipotle peppers are very hot!  They are a smoked jalapeno, usually in an adobo sauce.  A little can go a long way.  I really like the flavor of these peppers!

No comments:

Post a Comment