4-5 lb pork roast in crockpot (if it's frozen, cook on high 9 hours, if thawed, 5-6 hrs on high, 10-12 hrs on low)
In Blender (looks like a lot, but it's just spices)
1 onion, quartered
3 stalks celery
1-2 jalapenos, seeds removed
3 garlic cloves
1/2 c water
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp black pepper
Blend together till everything is chopped. Poor onto roast. Add 3 bay leaves to the pot.
When the roast is shred-able, or 1/2 hour before serving, drain the juice (if you strain it, it makes a good base for taco soup or to use in rice). Shred pork, then add 1 16-oz jar green salsa.
Serve with shredded cabbage and Jalapeno Sauce.
Jalapeno Sauce
Blend together 1 cup mayo, 1/2 cup cilantro, 1 jalapeno (seeds removed), 1 Tbl vinegar, 1 Tbl water, 1/4 tsp salt, 1/4 tsp pepper, and 1 clove garlic.
I like mine with homemade tortillas:
Harina de Maiz flour
Water
Proportions on flour bag.
In Blender (looks like a lot, but it's just spices)
1 onion, quartered
3 stalks celery
1-2 jalapenos, seeds removed
3 garlic cloves
1/2 c water
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp black pepper
Blend together till everything is chopped. Poor onto roast. Add 3 bay leaves to the pot.
When the roast is shred-able, or 1/2 hour before serving, drain the juice (if you strain it, it makes a good base for taco soup or to use in rice). Shred pork, then add 1 16-oz jar green salsa.
Serve with shredded cabbage and Jalapeno Sauce.
Jalapeno Sauce
Blend together 1 cup mayo, 1/2 cup cilantro, 1 jalapeno (seeds removed), 1 Tbl vinegar, 1 Tbl water, 1/4 tsp salt, 1/4 tsp pepper, and 1 clove garlic.
I like mine with homemade tortillas:
Harina de Maiz flour
Water
Proportions on flour bag.
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