Pile the meat on sandwich buns and serve with jalapenos.
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If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper.
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Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.
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Remove the ribs, then cut them into pieces and serve with some coleslaw on the side.
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Slow cookers are great for cooking certain cuts of meat until they easily pull apart (i.e. chicken thighs). Chipotle in adobo adds a bold layer of smoke and heat to many Mexican dishes, so we’re adding some to this barbecue sauce to dial up the flavor.
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Busy families, this recipe is for you. I crave the comfort of homemade lasagna in the winter, but I dislike the lengthy assembly time that often accompanies the dish. The slow cooker makes the entire process really simple: no boiling noodles, no precooking the vegetables and no need to worry about making neat layers.
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Give ordinary slow cooker pulled pork a Jamaican jerk twist. Perfect for a weeknight dinner (with leftovers) or as sliders for a crowd.
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If preferred, cook on high heat setting for about 4 hours, or until pork is tender, turning occasionally.
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Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
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