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Spicy Tasty Pork
A tweaked (and delicious) recipe
Posted by Arwen Mosher in Food on Friday, February 03, 2012 12:00 PM
One of the things I appreciate about Internet community is recipe sharing. My family eats much better because I’m online. Generally, if a lot of people like a recipe, it’s a good bet that it’s worth trying.
Many were raving about Slow-Cooker Green Chili Pork Tacos recently, and once I tried it, I had to try it again. And again. And again.
This recipe is easy; basically, you cook pork in a slow cooker with a few easy additional ingredients, and I have friends who use nothing but the meat and salsa and say it’s still delicious. And it is tasty; the link I shared calls for putting it in tacos, but my parents eat it on sandwich buns, and we’ve done nachos and burritos and enjoyed both. I recommend it.
If you want to kick the flavor up an extra notch, I’ve experimented and made a few adjustments to the recipe. My main tweak does require a little extra work, but I think it’s worth it.
So, the link up there is for the original recipe. It’s good! And in case you want to try it, this is my adjusted recipe. It’s also good! As long as you like spicy food, you can’t go wrong here.
Slow-Cooker Green Chili Pork
(Arwen’s Simplified, Yet Also More Complicated Version)
serves many
5 lbs pork loin
1 (16oz) jar mild salsa verde
1 (16oz) jar spicy salsa verde, or other spicy salsa of your choice
2 medium onions, minced
1. Trim pork loin and place in slow cooker. Pour the entire jar of mild salsa and half the jar of spicy salsa over it. Cook on low for 7-8 hours, until meat is falling apart.
2. About an hour before serving, stir in the onions.
3. About half an hour before serving, remove all the meat from the slow cooker, draining it carefully to preserve the liquid. (There will be a lot of liquid.) Transfer the liquid to a small saucepan and bring to a boil. While the mixture reduces, shred the meat and return it to the slow cooker. When the liquid has reduced by about half, return it to the slow cooker and stir it into the meat. Keep the mixture warm in the slow cooker until ready to serve.
4. Use the meat to make sandwiches, tacos, burritos, nachos, or whatever suits your fancy. Enjoy!
Notes:
My grocery store has La Victoria, so that’s the mild salsa verde I use. All my friends recommended Mrs. Renfro’s jalapeno green salsa - which is delicious, but not available everywhere - so that’s the spicy salsa I use. You can experiment with your own favorite salsas in this recipe.
My recommended combination of salsas will make a sauce that has a strong kick, but is not overwhelmingly spicy. You can and should adjust according to your taste.
Reducing the sauce is not an exact science, but reducing concentrates the flavor, so err on the side of letting it reduce a little extra. If you stir it in and find your meat is now too dry, you can add a tiny bit of hot water to the mixture until it reaches desired consistency.
Comments
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Posted by Megan on Friday, Feb 3, 2012 5:15 PM (EDT):
I love these with a side of corn and black beans. Sometimes I make them into enchiladas by rolling them in the tortilla, laying seam side down in a 9x11 Pyrex dish. Top with grean enchilada sauce and queso or monterey jack cheese. Bake on 350 for 25 min or until cheese is melted.
Posted by Susie on Friday, Feb 3, 2012 6:02 PM (EDT):
Just in time for the Super Bowl. I have my pork shoulder that I was going to use for BBQ in the crock pot - now I think I will make these instead. But I am guessing I will need to trim the meat closely since I have a lot more fat in the piece I bought. Is it key to use green salsa? I have a bunch of the traditional red salsa ......
Posted by K on Saturday, Feb 4, 2012 2:11 PM (EDT):
Thank you! We are hosting a little chipotle-style dinner party next weekend and I was looking for a “green” meat recipe to go with the “red” chicken. I also thank my son’s martial arts studio for hosting a parents’ night out event, so that we can have a dinner party with 2/3 children out of the house! Now if only the toddler will peacefully go to sleep early . . .
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