 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
|
Adapted from a recipe by trooworld . Reduced the amount of chiles (because I'm a wimp) and converted to crockpot cookery. Ingredients:
3 -4 lbs pork shoulder |
2 teaspoons olive oil |
1/2 teaspoon ground black pepper (to taste) |
1/2 teaspoon garlic powder (to taste) |
1/2 teaspoon seasoning salt (to taste) |
1 lime, juice of |
10 tomatillos, husked and cut in half |
1 large tomato, quartered |
1 jalapeno pepper, seeded and halved |
1 dried red chili pepper, seeded and chopped |
1 garlic clove |
1/2 teaspoon salt (to taste) |
1 tablespoon fresh cilantro, chopped |
Directions:
1. Heat oil in a skillet. Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well. When oil is shimmering, add roast and brown well on all sides. Transfer roast to slow cooker.
2. Combine the lime juice, tomatillos, tomato, jalapenos, and dried chilies in the workbowl of a blender or food processor along with the garlic and salt. Blend until smooth. Pour over roast.
3. Cook on low 6-8 hours or high 3-4 hours.
4. 15 min before cooking is completed, add cilantro.
5. When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.
|
|