I put a set of legs and thighs in the crockpot yesterday and almost covered with chicken broth and put a liberal amount of cajun seasoning in with it.
I cooked on low for approximately 8 hrs (until the meat will just fall away from the tendons/ligaments and bones)
I then separated the meat and all the tendons and placed the meat in a bowl. (I prefer to cover and refrigerate because I think it firms up the meat, but that may not be necessary)
This evening I chopped the meat like I would pork shoulder and heated it in a microwave.
The meat was then added to taco shells that had been cooked in oil in a cast iron skillet. (I prefer corn shells for this, but I used a low carb shell tonight)
Cilantro, pico de gallo, avacado, and a little hot sauce was added to the meat.
They remind me of Carnitas.
I never used the thighs and legs back home, but is the law in many states including MT. I'm glad I keep them now.
