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“In 'Make It Fast, Cook It Slow' by Stephanie O'Dea”
READY IN:
10hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a 6-quart slow cooker.
  2. Combine the cumin, paprika, salt, and peppers in a bowl.
  3. Rub the spice mixture all over the piece (or pieces) of meat you are using.
  4. Put the meat into the stoneware.
  5. Dump any extra spice left in the bowl on top.
  6. Add the vegetables, garlic, cilantro, grated apples, chicken broth., and vinegar.
  7. Cover and cook on low for 10 hours, or until meat shreds easily with a fork.
  8. The meat and vegetables should be shredded and fully intertwined.
  9. Serve over brown rice or white rice, with a ladle full of broth.

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