Don't let the word "spicy" deter you. You can make this mild by changing the chile to fresh jalapenos, or just leave them out. Excellent for tacos, enchiladas, etc.
(serves 8)
1 large sweet* onion, chopped (2 cups)
2&1/2 lbs. pork shoulder roast
1&1/2 t. kosher* salt
1/2 t. freshly* ground pepper
1 16 oz. jar green salsa
1/2 cup chopped fresh cilantro, plus additional for garnish
1/2 t. ground cumin
2 Serrano chiles, or to taste
Radishes, thinly sliced for garnish
Lime wedges, for garnish
Spread onion on bottom of a 4&1/2-5 qt. slow cooker. Sprinkle pork with salt and pepper, and add to the pot. Sprinkle with cumin. Pour salsa over pork, add cilantro and whole chiles. Cook on low until meat falls apart easily, about 8 hours. Gently transfer pork to a platter and shred using 2 forks. Remove and chop chiles. Pour cooking liquid through a sieve into a bowl, then return half to slow cooker along with strained veggies, and shredded pork. Add chopped chiles to taste. Garnish with reserved chopped cilantro, radish slices, and lime wedges when you are ready to serve.
"What we learn becomes part of who we are."
Have FUN today, and look for ways to help others!!
Love,
Machete Milletti
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