I'm sending you recipes that I have tried and liked. Hope you try and enjoy also.
Pork Burritos
1 (4 pound) pork roast
2 (16 ounce) cans Ro-Tel tomatoes
1 tablespoon cumin
Salt and pepper to taste
Flour tortillas
Shredded Cheddar or jack cheese
Tomatoes, diced (optional)
Sour cream (optional)
Guacamole (optional)
Salsa (optional)
Place pork in Crockpot. Pour tomatoes including juice over the top. Sprinkle cumin and salt and pepper on top. Cook on HIGH for 6 hours or on LOW for 10 hours.
Shred pork with 2 forks. Fill warm tortillas with pork and top with fillings of choice.
Serves 4.
Crock-pot Carnitas
* 2 to 4 lb. pork butt roast
* 4 garlic cloves
* 1 fresh jalapeno pepper
* 1 bunch fresh cilantro
* 1 lg. can lite beer
* Corn tortillas (without lard)
Insert garlic cloves in roast; place in crock-pot with whole pepper and half bunch of cilantro which has been chopped. Season to taste. Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove meat; shred. Serve in steamed tortillas with tomatoes, onions, cheese and cilantro. Great with refried beans and Cabbage Salad.
Easy La Victoria Chile Verde
I love Chile Verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious and folks ask for the recipe.
1¼ hours | 5 min prep
SERVES 4 -6
• 1 1/2 lbs pork, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons vegetable oil
• 1 tablespoon butter
• 1 large fresh onion, minced or diced or 1/2 cup dried onion flakes
• 4 cloves garlic, minced
• 1 (16 ounce) jar la Victoria Salsa Verde
• 1/2 cup water or chicken broth (preferred)
• or Mexican beer (if you're feeling "beery" )
1. Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
2. In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
3. Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
4. Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
5. Makes 4 to 6 servings.