feeds a crowd quick

pork shoulder in roasted tomato sauce

►make ahead up to 12 hours

Prep: 30 minutes Chill: up to 12 hours Cook: 8 hours (low) Makes: 8 servings

  • 1 2-pound boneless pork shoulder roast
  • 8 ounces uncooked chorizo sausage, casings removed
  • 2 cups cubed red-skinned potatoes (2 medium)
  • 1 14.5-ounce can diced fire-roasted tomatoes, undrained
  • 1 cup chopped onion (1 large)
  • 3 canned chipotle peppers in adobo sauce, chopped (see tip)
  • 1 tablespoon canned adobo sauce
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried Mexican oregano or regular oregano, crushed
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 10-ounce package tortilla chips or 16 corn tortillas, warmed
  • 2 avocados, seeded, peeled, and thinly sliced
  • 2 cups crumbled queso fresco (8 ounces)
  •   Fresh cilantro sprigs (optional)

1. Place a disposable slow cooker liner in a 3½- or 4-quart slow cooker ceramic slow cooker liner; set aside. Trim fat from pork roast. Cut roast into 1-inch pieces; set aside. In a large skillet cook sausage over medium-high heat until browned, using a wooden spoon to break up meat as it cooks. Remove sausage and drain on paper towels.

2. Place pork roast, sausage, potatoes, tomatoes, onion, chipotle peppers, adobo sauce, bay leaves, garlic, thyme, oregano, salt, and sugar in disposable liner. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 3.)

3. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 8 hours.

4. Using a slotted spoon, remove pork roast from cooker. Using two forks, pull roast apart into coarse shreds. Remove and discard bay leaves. Skim fat from tomato sauce. Return shredded meat to cooker; stir to combine.

5. Serve meat and sauce in shallow bowls with tortilla chips. Top servings with avocado, queso fresco, and, if desired, cilantro.

Per serving: 661 cal., 37 g fat (12 g sat. fat), 119 mg chol., 1,022 mg sodium, 42 g carb., 6 g fiber, 41 g pro.