Slow cooker meals can taste rather blah. Not this one. Mexican pulled pork is on the menu tonight and it will not disappoint!
3 to 4 pound pork loin shoulder roast
2 anaheim chiles
1/2 tsp salt
1/2 tsp pepper
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp turmeric
1 tsp coriander
1 tsp cinnamon
1 tbsp smoked paprika
1 tbsp dried oregano
28 oz can diced tomatoes
20 oz can crushed pineapples plus juice from the can
Because I have recently being put on onion and garlic probation due to overuse in recipes, I was in a spicy mood. If you want fresh, do fresh.
Grab a slow cooker. Place your piggy inside the bowl. Rub your piggy with the salt-n-pepa.
Place everything else in a blender. Obvious next step is to blend.
Pour this lovely sauce over the piggy.
Now cook this on low for 8 hours. When you get back your piggy will be nice and wrinkly from it’s bath. Remove the pork and let it slightly cool, just enough so you can touch it without burning your fingers. Cut it into chunks. Rip the chunks into small pieces like below. I did not get a picture of this part because I was hungry and had to get din finished. Return pulled pork to the slow cooker and cook another 30 minutes.
Time to spoon some into a bowl. I learned a neat trick from Giada on how to slice avocado into little pieces with little mess. See …….
Top with a lil’ avocado, cheese and cilantro.
Freakin yum! You also could squeeze out some juices and eat on a bun too. Whatever makes you happy pappy 🙂