Wednesday, May 27, 2009
Tuesday, May 26, 2009
I am not usually a big fan of pork. But when I got an amazing deal on some pork roasts I went to Allrecipes.com in search of a recipe I might like. I made this in the crock pot for some friends and it was a huge hit! And it even uses green chiles...which in Santa Fe makes it a winner. It says it is for tacos, but it is just as good plain. Super tender and moist and makes great leftovers.
Dee's Roast Pork for Tacos (copied from Allrecipes.com)
"This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos."
4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste
|1.||Preheat the oven to 300 degrees F (150 degrees C).|
|2.||Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.|
|3.||Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.|
Make it in the crock pot on low all night.
I used a boneless pork center cut loin (because that is what was on sale) and it was wonderful.