I keep saying that I'm going to use my slow cooker more, and I haven't really been using it that much. However, I've used it twice this week! :) The first time I just threw some refrigerated cheese tortellini in with some tomato puree and spices and let it cook for a couple of hours. That was quite the hit.
Today, I tried a new recipe, which I adapted from a recipe out of Better Than Mom's Slow Cooker Recipes, which I picked up off the bargain rack a while back. It turned out well. The flavor was milder than I anticipated, which wasn't a bad thing. It was still good! I'm trying to figure out how to tweak it if I make it again.
Pepper Pork Sandwiches
1 (2-1/2 to 3 lb) boneless pork shoulder roast
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1-2 fresh jalapeno peppers, finely chopped (optional)
1 (8 oz) jar roasted red bell peppers, undrained (rough chop the peppers if desired)
1/2 tsp cumin
1/2 tsp oregano
1 (1o oz) can enchilada sauce
Trim excess fat from meat, cutting if necessary to fit into a 4-qt slow cooker. Place meat in cooker. Add onion, garlic, jalapeno, roasted red bell peppers (with liquid), oregano and garlic. Pour enchilada sauce over meat.
Cover and cook on low for 10-11 hours or high for 5-5 1/2 hours. Transfer meat to a cutting board. Using two forks, shred meat. Skim fat from liquid in cooker (or strain through sieve if desired). Return meat to cooker and toss in cooking liquid. Serve on warm toasted buns.