Careme Recipes

Ingredients

• boneless pork shoulder roast

  3 lb $4.79/lb
• yellow onion, sliced

  1 medium $1.49
• garlic, smashed

  4 cloves $1.50
• orange bell pepper, sliced

  1 $2.00
• limes

  2 $1.50
• olive oil

  1 tablespoon
• chili powder

  1 tablespoon
• ground cumin

  2 teaspoons
• dried oregano

  1 teaspoon
• kosher salt

  1 1/2 teaspoons
• black pepper

  1/2 teaspoon
• orange juice

  1/4 cup

Instructions

1. Cut the pork into 3 or 4 large pieces. Rub with olive oil, then season all over with chili powder, cumin, oregano, salt, and pepper.
2. Scatter the sliced onion, smashed garlic, and sliced bell pepper in the slow cooker. Nestle the pork on top and pour in the orange juice.
3. Cover and cook on low for 4 to 5 hours, until the pork is tender and easy to shred but still juicy.
4. Shred the pork in the cooker, discarding any large pieces of fat.
5. For crisp edges, spread part or all of the pork on a sheet pan, spoon over a little cooking liquid, and broil for 5 to 8 minutes until browned at the edges.
6. Return to the juices or pack with some juices for transport. Cut the limes into wedges and serve alongside for squeezing over the pork just before eating.

Ingredients

• beef chuck roast

  2 lb $11.99/lb
• yellow onion, sliced

  1 medium $1.49
• garlic cloves, smashed

  4 cloves $1.50
• fresh tomatoes, chopped

  2 medium $2.99
• jalapeno, chopped

  1 $1.99/lb
• limes

  2 $1.50
• beef broth

  1/2 cup $1.50
• apple cider vinegar

  1 tablespoon
• chili powder

  1 tablespoon
• ground cumin

  2 teaspoons
• smoked paprika

  1 teaspoon
• dried oregano

  1 teaspoon
• kosher salt

  1 1/2 teaspoons
• black pepper

  1/2 teaspoon
• Catena Bodega Catena Malbec Red Wine

  750 ml $21.99 (sale; reg $24.99)

Instructions

1. Season the chuck roast all over with chili powder, cumin, smoked paprika, oregano, salt, and pepper.
2. Place the sliced onion, smashed garlic, chopped tomatoes, and chopped jalapeno in the slow cooker. Set the beef on top.
3. Add the beef broth and apple cider vinegar. Cover and cook on low for 7 to 8 hours, until the beef shreds easily.
4. Shred the beef directly in the slow cooker and toss well with the cooking juices.
5. Taste and adjust seasoning if needed. Pack or hold the beef with plenty of juices so it stays moist during transport.
6. Cut the limes into wedges and squeeze over the beef just before serving for a fresh finish.

Ingredients

• boneless skinless chicken thighs

  1.5 lb $6.99/lb
• yellow onion, sliced

  1 medium $1.49
• fresh tomatoes, chopped

  2 to 3 $2.99
• orange bell pepper, sliced

  1 $2.00
• garlic, minced

  3 cloves $1.50
• lime

  1 $1.50
• cilantro, chopped

  1/3 bunch $2.50
• chipotle in adobo, chopped

  1 to 2 teaspoons
• ground cumin

  1 teaspoon
• smoked paprika

  1 teaspoon
• kosher salt

  1 1/4 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Add the sliced onion, chopped tomatoes, sliced bell pepper, and minced garlic to the slow cooker.
2. Season the chicken thighs with chipotle, cumin, smoked paprika, salt, and pepper, then place them on top of the vegetables.
3. Cover and cook on low for 5 to 6 hours, until the chicken is very tender.
4. Shred the chicken directly in the cooker and stir it into the sauce.
5. If you want a thicker sauce, transfer the liquid to a saucepan and simmer on the stove for several minutes, then stir it back into the chicken.
6. Finish with lime juice and chopped cilantro just before serving or packing for transport.