Queso Blanco cheese), 2 Tbsp fresh thyme, Au Jus Cream Sauce (recipe below)
How to Prepare: Evenly rub the barbecue sauce over the pork shoulder. Place inside a slow cooker. Evenly pour the broth over the pork. Place lid on slow cooker. Cook for 6-8 hours, until the meat is fork tender. Note, you can cook it on the slow cooker 4-6 hour temperature setting, but it may be less moist. Once the meat is cooked and tender, remove the meat from the slow cooker, shred with a fork, and set aside (cover with foil to keep warm). Pour the remaining juices into a bowl and set aside. Make the Au Jus Cream Sauce (as indicated below). Place 2-3 corn tortillas on a comal griddle (or use a saute pan with short sides). Let the tortillas become warm and slightly crispy (about 2 minutes per side on medium heat). Remove from the comal and place in a tortilla warmer (or on a plate and cover with foil to keep warm). Repeat with remaining tortillas. To plate, place a warm tortilla on a serving plate, add a layer of shredded pork, add some crumbled cheese, pour sauce on top and sprinkle with thyme. Enjoy!
Au Jus Cream Sauce: Remaining Juices from slow cooker, 2 cloves of garlic (finely minced), 2 Tbsp unsalted butter, 1/2 cup red wine, 1/2 cup heavy cream, pinch of salt
How to Prepare Sauce: Pour remaining pork juices in a medium sauce pan and place on stovetop over medium heat. Add the garlic, butter and red wine. Stir occasionally for 4-5 minutes until sauce reduces slightly. Add cream and salt, stirring regularly for another 2-3 minutes. With a soup spoon, taste the sauce, to see if you want to add more salt or not (modify accordingly). Remove from heat and transfer to a heat safe sauce pourer.
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