Last night, I was struck with a late night pulled pork taco craving! It was awful. Moe's Southwest Grill makes my absolute favorite mexican style pulled pork. That was the only thing that would satisfy my craving. Unforfunatly, the closest restaurant is over three towns away, so I knew I wasn't going to make the trip today. But, remembering my pork chops, I thawed them and concocted a recipe for my slow cooker.
Well, when I woke up, I realized I didn't have quite everything I had wanted to use. That last bit of salsa?
"Oh, I killed it, i tossed the jar" was the reply to that.
I wanted to sub it with Sofrito, but I was ALSO out of that!! Can you believe that? I had this random jar of tamale sauce that god knows how it got there, but its been in my cupboards forever, and it was not expired. So I used it. I used less then I had intended, maybe 1/2 to 3/4 of a cup.
Also, I made up the recipe with a pork roast in mind, but this was a test run, so I only used two pork chops.
My camera did not do the dish justice. The pork fell apart.
See, I forgot to take a picture of my lovely tacos because this smelled so good, and I didn't think about it until the satisfaction was setting in, that I should have. I will get better about the blogging thing, i'm sure. :]
I am a very picky eater.
When I was spooning this out onto my tortillas, I tried so hard to avoid the onion slices, because I cannot STAND the texture of an onion. I never could. I always thought I hated onions, but I love them! Their flavour, at least. but the texture, forget about it.
I could not avoid these onions.
For picky eaters, I would reccomend mincing the onion, however let me assure you: I COULD NOT FEEL THESE ONIONS. I couldn't tell they were even THERE. They melted right in with the pork and the cheese.
With the Cayenne pepper and paprika, interchange to taste. I like it more mild, i use more paprika. Joe likes it spicy, so he uses more cayenne pepper. If you dont like the heat at all I would just use paprika.
1 or 2 lb pork roast
2 T cumin, heaping to taste
1 t Cayenne pepper
1/2 t Paprika
1/2 t Chili powder
1 T Brown Sugar, Packed
1/2 t Salt
1 t Oregano
1 onion, sliced thin or minced
3 cloves garlic
1 c red salsa
3t tom paste
Mix the spices together, rub on meat throughly. I forgot the brown sugar and added it very last and everything was still delicious, but I would try it in the rub.
Place a layer of onion down, plug in your slow cooker.
Place the rubbed meat (Pork or Chicken) over the onion, overlapping if it is sliced already.
Place the onions & garlic over the meat, pour the salsa over the sides but not directly over the meat. add the tomato paste evenly spaced. pour warm water around the meat, but not directly over. Keep the spice rub intact.
cook 8-10 hours on low.
I cooked it 10 hours, I pulled the pork at 8 hours and let it stew 2 more before pulling it again.
DELICIOUS and took care of itself WONDERFULLY.
Not exactly what I was trying for, but close. Definatly a dish to repeat.
"Oh, I killed it, i tossed the jar" was the reply to that.
I wanted to sub it with Sofrito, but I was ALSO out of that!! Can you believe that? I had this random jar of tamale sauce that god knows how it got there, but its been in my cupboards forever, and it was not expired. So I used it. I used less then I had intended, maybe 1/2 to 3/4 of a cup.
Also, I made up the recipe with a pork roast in mind, but this was a test run, so I only used two pork chops.
My camera did not do the dish justice. The pork fell apart.
See, I forgot to take a picture of my lovely tacos because this smelled so good, and I didn't think about it until the satisfaction was setting in, that I should have. I will get better about the blogging thing, i'm sure. :]
I am a very picky eater.
When I was spooning this out onto my tortillas, I tried so hard to avoid the onion slices, because I cannot STAND the texture of an onion. I never could. I always thought I hated onions, but I love them! Their flavour, at least. but the texture, forget about it.
I could not avoid these onions.
For picky eaters, I would reccomend mincing the onion, however let me assure you: I COULD NOT FEEL THESE ONIONS. I couldn't tell they were even THERE. They melted right in with the pork and the cheese.
With the Cayenne pepper and paprika, interchange to taste. I like it more mild, i use more paprika. Joe likes it spicy, so he uses more cayenne pepper. If you dont like the heat at all I would just use paprika.
1 or 2 lb pork roast
2 T cumin, heaping to taste
1 t Cayenne pepper
1/2 t Paprika
1/2 t Chili powder
1 T Brown Sugar, Packed
1/2 t Salt
1 t Oregano
1 onion, sliced thin or minced
3 cloves garlic
1 c red salsa
3t tom paste
Mix the spices together, rub on meat throughly. I forgot the brown sugar and added it very last and everything was still delicious, but I would try it in the rub.
Place a layer of onion down, plug in your slow cooker.
Place the rubbed meat (Pork or Chicken) over the onion, overlapping if it is sliced already.
Place the onions & garlic over the meat, pour the salsa over the sides but not directly over the meat. add the tomato paste evenly spaced. pour warm water around the meat, but not directly over. Keep the spice rub intact.
cook 8-10 hours on low.
I cooked it 10 hours, I pulled the pork at 8 hours and let it stew 2 more before pulling it again.
DELICIOUS and took care of itself WONDERFULLY.
Not exactly what I was trying for, but close. Definatly a dish to repeat.
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