This meal requires almost two days to prepare but its worth the effort since it makes so much and when its going to take two days to make you definitely want it to be for more than one meal. This is adapted from How Sweet Eats.
Ingredients:
2.5 - 3 lb pork shoulder or butt, with bone or without
2 tbsp brown sugar
1 tsp salt
1 tsp pepper
1 tsp onion powder
8 ounces of beer
3 cloves of garlic
1 shallot, diced
1/2 medium onion diced
1/2 red bell pepper chopped
1/2 green pepper chopped
1 28 oz can tomato puree
1 28 oz can crushed tomatoes
2 14 oz cans kidney beans drained and rinsed
1 small can tomato paste
4 tbsp chili powder
2-1/2 tbsp ground cumin
1 tbsp paprika
1/4 tsp crushed red pepper flakes
for topping if desired
grated cheese
chopped scallions
sour cream
Directions:
Season pork shoulder with sugar, salt, pepper and onion powder. Place pork in slow cooker and add the beer. Cook on low for 8 to 10 hours. This can be done in the morning and then refrigerate the cooked pork over night until you start the next step the next day or you can cook the pork overnight and then do the next step when you wake up in the morning. Shred the pork with forks or kitchen tongs. Remove bone and chunks of fat if desired. Empty liquid and everything else that is in the slow cooker. Add garlic, shallots, peppers, and onions to a clean slow cooker.
Continue to add tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well.
Add shredded pork and stir again. Cover slow cooker and cook on low for at least 4 hours and up to 8.
Taste before serving to see if you would like anymore spices to be added.
Serve with sour cream, cheese, and scallions. Leftovers can be frozen and eaten for a few days.
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