20160915

Slow Cooked Hot Pepper Shredded Meat

I eat a lot of peppers, have a nice garden full of them including Habaneros. Now, I'm in need of a recipe. A new base recipe. One for all those scoville rated peppers, something along with other ingredients that bring the pepper's full flavor to taste, without all the heat is what I seek. Personally I like spicy food. However the point of using hot peppers isn't to burn the tongue, it is to enhance the flavor of the other ingredients. With my motive penciled out I began searching the Internet, only to conclude disappointment in any one recipe in particular. Needless to say it was time for a cooking experiment. With some pepper and spice experience and tips I've picked up along the cooking path, I began the Slow Cooked Hot Pepper experiment.


  • 2lbs Meat your choice (cut, seasoned, and brazed the way you like it)
  • 2 Tablespoon Honey
  • 2 Tablespoon Rice Vinegar
  • 1 Tablespoon Onion dried and ground
  • 1 Tablespoon Paprika ground
  • 1 Tablespoon Cilantro dried and crushed
  • 1 Tablespoon Mint dried and crushed
  • 1 Teaspoon Garlic Salt
  • 1 Garlic clove shelled and smashed
  • 3 Habaneros (or other hot pepper) dried and crushed (remove seeds for even less heat)
  • 4 Cups Water


Put all the ingredients except the meat into the slow cooker and set it to high for 6 hours. After the slow cooker warms up put in the meat. After the 6 hours the meat should be tender shreddable and tasty ready to eat along with the other items that complete your meal.