The process is simple. You start with either boneless, skinless chicken thighs or country-style pork ribs or rib chops. Throw them in the slow cooker with a handful of aromatics and a flavorful liquid. Put your cooker on low and head off to work. When you get home from work, you'll have a tender meat ready to shred and turn into an easy dinner.
The meat works well with tacos, quesadillas, pizza, Asian-inspired noodles or stir-fries, to name a few.
Slow-cooker Shredded Meat
1 large yellow onion, thinly sliced
1 cup white wine, low-sodium chicken broth or apple cider
1 1/2 pounds boneless, skinless chicken thighs or country-style pork ribs or rib chops
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon Italian herb mix
1 teaspoon kosher salt
In a 4-quart slow cooker, combine the onion, liquid of choice, meat of choice, peppercorns, bay leaves, Italian herbs and salt. Cover and set to cook on low for 8 to 10 hours, or on high for 4 to 5 hours. The meat is ready when it is fork tender and falls apart easily. Remove and discard the peppercorns and bay leaves. Shred the meat using 2 forks, discarding any fat or bones.
Makes 4 servings.
Food on 03/04/2015