Laurie's Mexican Pulled Pork |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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COOKING TIME INCLUDES COOKING PORK LOIN AND CROCK POT TIME! After pouring over numerous Mexican cookbooks, my boyfriend's mother and I came up with this recipe for our day after Thanksgiving Mexican fiesta. After a tortilla making lesson from the boyfriend's aunt, we used this meat for tacos. The next day, I made awesome pork enchiladas. The possibilities are endless!! Ingredients:
3 lbs pork loin |
1 onion (chopped) |
1 green pepper (chopped) |
2 large garlic cloves (minced) |
olive oil |
1 (15 ounce) can tomato sauce |
1 (12 ounce) bottle corona beer |
1 lime, juice of |
1 (10 ounce) can rotel tomatoes |
1/4 cup pickled jalapeno chili (see note below) |
1 cup salsa |
1 tablespoon chili powder |
1 tablespoon cumin |
1 teaspoon crushed red pepper flakes (optional) |
1 teaspoon hot sauce (optional) |
Directions:
1. Preheat oven to 350.
2. In a large roaster pan, cook pork loin for about four hours or until cooked through.
3. Shed pork with two forks and place in a large crock pot.
4. In a large skillet, cook onion, green pepper, and garlic in olive oil. Cook until most of the onions are translucent. Add to crock pot.
5. In a small food processor, process pickled jalepenos. (Measure jalepenos after processing.) Add to crock pot.
6. Add beer, lime juice,tomato sauce, Rotel tomatoes (undrained), salsa, chili powder, cumin, crushed red pepper, and hot sauce.
7. Cook on high for 3-4 hours stirring occasionally.
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