This Mexican-inspired meal is an easy crowd-pleaser.
Place in a 3 1/2- or 4-quart slow cooker (see Tip).
To make a bouquet garni, cut a 6-inch square from a double thickness of cheesecloth.
Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in center of the cheesecloth square.
Bring up corners of the cheesecloth and tie with kitchen string.
Add to the slow cooker.
Cover and cook on Low for 10 to 12 hours or on High for 4 1/2 to 5 hours.
Using a slotted spoon, remove the meat from the slow cooker.
Discard the bouquet garni and the cooking liquid.
Using two forks, coarsely shred the meat; discard any fat.
Sprinkle the meat with lime peel and lime juice; toss to mix.
Top with scallions and if desired, sour cream and salsa.
For easy cleanup, line your slow cooker with a disposable slow cooker liner.
Add ingredients as directed in recipe.
Do not lift or transport the disposable liner with food inside.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
