This recipe is perfect for the busy family trying to feed an army. It came from one of the Basin Clinic girls in Vernal - and it's a family standby! It can be used over salads, as a soup, in enchiladas, burritos, tacos, quesedillas...you name it! We also freeze our leftovers, and it is great when re-heated.
There are two crucial skills/pieces of equipment for this recipe...brace yourself: a can opener and a crock pot!
Here is what you need:
When I make crock pot dinners at 6:00AM before I leave for work, I set everything out for the night...well, of course not the stuff that has to be refrigerated.
Oh! and I chop my onion ahead of time and stick it in the fridge (make sure it is fairly well sealed so that your fridge isn't too stinky)...the thought of chopping onion at 6:00AM is not my idea of fun, but whatever floats your boat.
OK...now the tough part...put it all in the crock pot and let it cook for 7 hours.
Shred the pork - put it back in the sauce and enjoy!
1 Pork Roast (1 1/2 lb - 3lbs - whatever you need)
1 can Chicken Broth
1 can (4 oz) Green Chilies*
1 can (4 oz) Jalapeno peppers*
4 cloves of garlic
1 medium onion, coarsely chopped
1/4 tsp pepper
1/2 tsp salt
1/2 tsp cumin
3 T oil (I usually use Vegetable - 'sup to you)
1 can petite diced tomatoes
1 can black beans, drained and rinsed
Squirt of lime or lemon (optional)
Combine all ingredients in a crock pot. Cook on low for 7 hours. Shred pork (I like to remove the really fatty pieces) and put shredded pork back in the pot. Use to make enchiladas, tacos, burritos, quesedilla, taco salads, etc. You can also use it as a Mexican soup - garnished with shredded cheese, sour cream, tortilla strips and cilantro.
Depending on how big your roast is and what you use the pork to make, this recipe makes about 8-10 servings. It freezes really well and can be spread further if you are making quesedillas and tacos.
*You can control the spice level by switching out jalapenos and mild green chilies. This recipe, using one can of each, makes it about Medium. I am speaking to you directly Lindsay L...you too can enjoy this dish! Are you still not a fan of the spice?
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