UPDATE: I love, Love, LOVE this recipe. It is SO SO SIMPLE and really delicious. I don't *think* you could ruin this. I thought I did the other day. I put it in on high in the morning trying to get it ready for lunch. I went to shred it a few hours later and it was NOT working. So I cut it up, stuffed it down in the sauce and turned it to low. I let it finish cooking that way until dinner and then it just fell apart. You could use this in a couple different ways. We like it on a salad. I saute some onions until they are caramelized and add some black beans and corn. (To caramelize onions, just sauce them in a little oil until they start to get brown. They will be a little sweet. If you want more specifics just type it in your search engine and you can get great directions on how to do this.) This time we also topped with tomatoes and pieces of fried flour tortillas. Ranch dressing tops it all off. This would also be great in burritos, tamales, chimichangas maybe...
Anyway, it's fabulous I think...try it, you'll like it!
Original post:
This is the last recipe I found on Lara's site. Again, haven't tried it yet...but doesn't it sound yummy??? And hello simple! Let me know...
Crock-Pot Cafe Rio Pork (almost)
1 pork roast (I use pork shoulder, bone-in or boneless- just pick the bone out when it's done if you use bone-in)
1 jar salsa (Chile Verde, made with tomatillos is GREAT!)
1 cup brown sugar
Mix salsa and brown sugar. Dump on pork in crock-pot. Cook all day. Shred the meat with 2 forks and mix the juices back in. Enjoy. (Can be used as burrito filling, taco filling, for taco salad, etc.)
7 comments:
I ABSOLUTELY LOVE THIS!!!! YUMMY!!Thanks for sharing Kathy.
oops, I mean thanks Kristy :) sorry.
Yum!
We had this tonight and it was so good. I sauted some onions and corn together (would have done black beans if I had them) and put this all on a salad with tomatoes and ranch dressing. Really good!
It was okay. I think I would have added something else to it, salt maybe, to give it some more flavor. But it might have just been my roast. It was very good in our enchilada's though, and I'll probably do it again.
This is our most favorite thing in the world!!! We like using pace picante sauce, medium heat. i also usually add about half a cup to a cup of water, and cook it on low for at least 12 hours (shredding halfway). it's WAY better a day or two later, after letting it sit in the fridge. we eat it on fried corn tortillas (healthy, i know), and next day on nachos. mmmmmm.
oh, and i usually add a clove or two of garlic. we LOVE garlic :)
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