Slow Cooker Pork Adovada is the perfect weeknight family dinner idea. Full of amazing flavor and so versatile!
Summer hit with full force this last weekend here in Portland – we had two days where the temperature reached 100 F. That doesn’t happen that often around here! When it gets that hot the last thing I want to do is turn on my oven. Today I’ve got a couple of my top tips for beating the heat but still getting dinner on the table. And it doesn’t include takeout although that is always an option!!
One of my favorite ways to beat the heat is to use my slow cooker. A lot of people think the slow cooker is only for the cold winter months but I love using mine in the summer for a three reasons!
Top Tips for Cooking in the Summer
- Slow cookers create less heat than the oven or stove top. It’s the perfect way to cook dinner without making the whole house hotter!
- A Slow cooker is the perfect way to make sure dinner is ready when you are. You can put it in to cook in the morning and then not worry about it again until it’s dinner time. I’d much rather be outside playing in the summer than in the kitchen cooking.
- Make a big batch of Slow Cooker Pork Adovada or any of the other yummy meats you can find in the Crock Pot section of my blog and then eat part of it for dinner and freeze the rest of it for later. Having a stash of slow cooked meats in the freezer makes for fast and easy dinner prep. I like to use the meat for tacos, burritos, enchiladas, quesadillas, nachos or as a pulled meat sandwich. So many possibilities.
Today’s recipe for Slow Cooker Pork Adovada is the perfect way to simplify your summer cooking. This one has lots of flavor and can stand all on it’s own or use it in a burrito, enchilada or taco.
What is Pork Adovada?
Adovada is New Mexican inspired dish that can be made with beef, pork or chicken. It is basically meat cooked in a chili based liquid. I used Mexican oregano, cumin, New Mexican chili powder and garlic to give this dish a real punch of flavor. If you can’t find New Mexican chili power try substitute ancho chili powder, pasilla chile powder or California chile powder.
The meat slow cooks in a flavorful broth. After about 6-7 hours of slow cooking on low, just shred the meat. I like to squeeze some fresh lime over the top and add some chopped cilantro.
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Slow Cooker Pork Adovada
- 3.5 lbs. boneless pork roast
- 1 cup onions chopped
- 3 tsp garlic minced
- 2 cups chicken broth
- 1 1/2 tsp Mexican oregano
- 1/2 tsp cumin
- 1 tsp salt
- 1/4 cup brown sugar
- 4 Tbsp. New Mexican chili powder
- fresh lime juice
- cilantro chopped
- Place pork and onions into slow cooker.
- Combine remaining ingredients and pour over pork.
- Cook on high for 4-5 hours or low for 6-7 hours
- When meat is cooked, tender and easily pulls apart, shred with two forks.
- Garnish with fresh lime juice and cilantro.