Roast in crock pot for 5-6 hours.
Shred meat.
Cook one more hour.
Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).
Place all ingredients in crock pot and cook on low for 2 hours.
Serve on Cafe Rio pork.
Remove Chilies from the can of adobo sauce.
Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe.
Discard Chilies or save for another recipe.
Put all ingredients except pork in the blender. Blend until smooth.
Pour over pork in crock pot.
Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.
Brown onion and rice in oil.
Place water/stock, bouillon, cilantro, lime zest, and salt in blender till blended thoroughly.
Add water mixture to rice and bring to boil.
Reduce heat and simmer 20 minutes.
When rice is cooked, fluff with fork and add lime juice.
Serve with Cafe Rio pork and beans.
Spray crock pot with Pam and place pork roast inside. Mix remaining ingredients until sugar has dissolved. Pour over roast and cook on low until pork can be shredded with a fork (8-10 hours). The finished meat/liquid mixture can be frozen for later use.
My favorite way to put this meal together is as follows: make a bed of delicious cilantro lime rice (#310516) on a plate. Top with a scoop of black beans and a scoop of sweet pork. Cover with romaine lettuce and drizzle with equal parts Ranch dressing and salsa verde on top.
Night before mix first 4 dry ingredients and rub on roast. Cook in crock pot on low over night.
Next morning add next 4 ingredients. Keep on low until ready to serve. Exact time is not needed, Fat from pork will do for liquid element for overnight cooking.
1 hour before serving, shred with 2 forks by placing the forks in the pork back to back and then pulling in opposite directions. Repeat until fully shredded. ADD 1 cup of brown sugar.
Use on salads, tacos or burritos.
Cook in fry pan with pork juices until boiling , then simmer
up olive oil. Sprinkle the pork generously with salt and brush
preheate oven 450 degree.
In a large bowl, add vinegar, Tabasco sauce and sugar to hot water. Stir to dissolve sugar. Pour marinade over pork, cover and refrigerate for at least 12 hours.
Remove pork from marinade and place in a baking pan. place in oven until well browned.
Cover with foil. Pour some marinade over pork,
lower temperature to 300 F, and slow-roast for an additional two hours or until meat pulls away easily from the bone.
trips.
Slice the salted pork into thin pieces.
Cook
/2 minute.
Add pork or chicken, stir fry 3
alt.
Add the minced pork, mix thoroughly, then cover and
Mix together;Pork, egg, soy, bread crumbs.
easy and very good recipe and the leftovers were great
Deseed and clean ancho chili pods.
Soak for 1 hour in hot water.
Drain and grind.
Reserve.
Place pork and beef cubes into a large stock pot.
Fill with water to cover meat.
Bring to a simmer over medium high heat.
Add jalapenos, garlic, salt, cumin, ancho chili pod paste and pepper.
Bring to a boil.
Reduce to a simmer and cook until meat is done.
Add chili powder and mix all ingredients well.
Simmer for 20 minutes.
Remove from heat and thicken with Masa roux.
sing 2 Tablespoons in this recipe. Store the remaining in an
til well cooked and the pork shreds easily, 6 to 7
ight before you cook the pork, combine all the ingredients in
IMPORTANT NOTE #1: This recipe makes a product that's
ith foil and place the pork in the pan. In a