I've been looking for a lower sugar version of pork to use in our "Cafe Rio" style salad and this recipe is perfect! I know the photo isn't really appetizing. There's a reason that "food photographers" cheat and don't take photos of real food.
Ingredients
1 cup thick barbecue sauce
1 medium onion, thinly sliced
2 cans (4.5oz) diced green chilies
3 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/4 t. ground cinnamon
1 boneless pork shoulder roast, 2 1/2 to 3 pounds, trimmed
1/2 cup chopped cilantro
Preparation
Combine sauce ingredients in a bowl. Place pork in crockpot; pour sauce mixture over the pork, lifting pork slightly so sauce will flow under the roast. Cover and cook on low for 8-10 hours, or until pork is very tender. Remove pork to a cutting board and chop or shred with forks. If sauce is very liquid, cook down on stove until desired thickness and flavor is reached. Pour sauce into a serving bowl or leave in slow cooker; stir in cilantro and the shredded pork. Serve with flour tortillas or split sandwich buns.
Serves 8
Recipe by Diana Rattray
No comments:
Post a Comment