Wednesday, May 30, 2012

Sweet Pork

Sweet pork calls my name pretty regularly.  I don't make it near as often as I should.  And lately I've been a last minute cooker, as in "what's in the fridge that we can hurry and throw together" at 8:30 at night!  And since this is a slow cooker recipe...it just hasn't worked out this spring.

...YET...

I'm going to change that this week!  It is on the menu & I couldn't be more excited.  This is probably one of my most talked about recipes.  Whenever I see someone around town and they bring up the blog...this is the recipe they always seem to mention.  It really is that good!

The meat can be used in Burritos or you can throw it on top of a salad, but PLEASE, PLEASE, PLEASE make all of the sides that go with it!  You've got to throw on some Cilantro Lime Rice, black beans, and you absolutely cannot have this without the Tomatillo Ranch Dressing!!  You can also make some Tortilla strips, but they are not as essential as the other 3.


Hope you enjoy these A LOT during the rest of the spring and throughout all the summer months!

Sweet Pork

2 cans (4 oz. each) chopped green chilies
1 can (8 oz.) diced tomatoes
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. oregano
1/4-1/2 cup brown sugar (I used 1/2 cup)
1 boneless pork loin roast (2-2 1/2 pounds)
Place roast and all ingredients in a slow cooker. Cook on low for 8-9 hours. Shred meat with a fork. Return to slow cooker for 30 minutes.
Wrap in a burrito with Lime Cilantro Rice, black beans, & cheese.  Top with lettuce, tomatoes, and Tomatilla Ranch Dressing.
OR
Make a salad & top the salad with some black bean, Lime Cilantro Rice, and Tomatilla Ranch Dressing.
Either way you WILL make this again!!

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