- 3 pounds pork butt or shoulder
- 1 tablespoon chili powder
- 1 tablespoon chipotle chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- Combine all spices in a bowl.
- Cut pork into 2-3 inch cubes. Place the pork cubes in a large bowl & coat with spices.
- Place the seasoned meat in a slow cooker. Cook on high for 4-5 hours, or low for 8-9 hours.
- After cooking, stir the meat with a fork to shred the meat. If it’s not tender enough to fall apart when stirred, return the lid and cook for an additional 30 minutes.
- Keep the shredded meat in the juices from the slow cooker until ready to serve for the best flavor.
Adapted from Budget Bytes.
- 1 (3- to 4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
- 6-quart slow cooker or larger
- Metal trivet or aluminum foil
- Create a base in the bottom of the slow cooker. Place a small metal rack, heatproof trivet, or three balls of aluminum foil (each about 3 inches wide) in the bowl of a 6-quart or larger slow cooker. This is the base that the chicken will sit on top of during cooking.
Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can’t find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.
- Pat the chicken dry. Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.
- Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
- Place the chicken, breast-side up, in the slow cooker. Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it’s not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.
- Cook the chicken. Cover the slow cooker and cook on the HIGH setting for 2 1/2 to 3 1/2 hours or on the LOW setting for 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
- Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
- Broil for crispy skin. For extra-crispy skin, carefully transfer the chicken to a rimmed baking sheet, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes — just until the skin reaches your desired level of crispiness.
- Rest the chicken for 15 minutes. Once the chicken has finished cooking, transfer it to a clean cutting board. Let it rest for about 15 minutes before carving.
If not used immediately, store the cooked chicken in a sealed container in the refrigerator for up to 3 to 4 days, or the freezer for up to 3 months.
The after surf burrito recipe:
Step 1: Whole grain spelt tortilla
Step 2: 2 c. Pinto Beans
soak beans overnight
in a slow cooker, cover beans well with 6 c. water
cook pinto beans a few hours (until soft) with
1 chopped yellow onion
4 chopped tomatoes
salt after the beans are cooked (taste as you add)
layer beans on tortilla
Step 3: shredded purple cabbage on tortilla
Step 4: shredded organic mozzerella cheese & avo-
cado on tortilla
Step 5: Mango Salsa
3 or 4 Chopped Mangoes
2 cloves minced garlic
bunch of fresh cilantro
lime juice (lots) 1/4 cup
3 chopped tomatoes
1-2 minced serrano or jalapeno pepper
Wrap it all up for a healthy, yummy meal.
This was posted to Andy Davis’ website in 2010, and has since been taken down. I’ve transcribed it exactly as it was printed. I originally posted the pinto bean portion of the recipe in 2015.
- 2 cups pintos soaked overnight.
- 1 chopped onion
- 1 tbsp cumin
- 4 chopped tomatoes
Cook in slow cooker with 6 cups of water until soft.