Mexican Pulled Pork

For dinner tonight I started the process before leaving for work.  The slow cooker is not just for football Sunday in this house.  The size of the roast was somewhere around 2 pounds (?), it is from a ridiculously large boneless pork loin roast from Costco that I broke down myself and froze (easy but time consuming money saver).

I made this before leaving for work, so I do not have a lot of pictures of the prep process, sorry!  To be fair, my husband sliced the peppers and onions so I could water the plants without being late for work.

Ingredients: 

-1 large yellow onion sliced thin

-1 red bell pepper sliced thin

-1 poblano pepper sliced thin

-1 4-oz can of green chilies

-1 packet of taco seasoning

-1 jar of salsa (I used a verde salsa this time but you can use anything you enjoy)

-large pork loin sirloin roast, boneless.  (In the past I have used boneless skinless chicken breasts or a combo the two)

Directions:

Start by lining the bottom of the slow cooker with the sliced onions and peppers.  Place the loin roast on top of the onions and peppers then add green chilies, taco seasoning, and salsa spread out on top of the roast.  Cover and cook on low for 8 hours.  If you need to speed up cooking time, try cooking for 2 hours on high, then reduce to low for the next 4 hours.

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When you get home from work and wonder as you unlock the door why your house smells so good, are you in for a treat.  At this point the roast looks pretty sad, but don’t despair.  You will need to take 2 forks to pull the pork apart along the grain line into small shreds.  once you get it all shredded you can mix it up really well with the peppers and onions that the roast was sitting on.  I usually let it sit for about 30 minutes still cooking on low after I shred it just to let the flavors fuse together a little better.

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Now is where my husband and I differ.  Tonight I felt like a salad and my husband wanted “a lean taco”.  It pained me to not cover it with herbs or something colorful, but he felt it was complete and delicious.  You can be the judge.

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I started with a bed a lettuce, a hearty dollop of homemade jalapeno and bean spread (recipe to come), avocado, tomato, red onion, and shredded pork on top.  My version of a taco salad without the tortilla shells.

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The taco is as simple as it gets, shredded pork, sliced tomatoes, and red onion.  He actually preferred the second round more, which was just the meat on a shell.  Sometimes simple is better.

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