i guess there is something to be said about all the wisdom that comes with old age. the switch has flipped and i now know; mexican food is sooo super yum! (sage words).
pulled pork takes some pre-planning since it needs to cook for 5-6 hours. i bought my pork shoulder in the morning and readied it for the long shvitz in the crock pot.
- brown the pork on all sides in a hot skillet, then throw it in the slow cooker (set to high).
- in the same skillet add chopped onion, garlic, tomatoes, jalapeño pepper, tomato paste, brown sugar, cumin powder, worcestershire sauce, and fresh lime juice. cook a bit, then add it all to the pork in the crock poterino.
|that's either steam, or i'm mighty fast at pulling pork.|
also, check out the circa 1960's crocker.
a quick 6 hours later, that pork shoulder is relaxed to the t's.
with a fork, flake apart the meat into tasty, melt-in-your-mouth shreds. mmmmm.
next! you can buy salsa verde in the store, but then i might point and laugh at you. just kidding, i don't care. but if you want to impress someone by telling them you made your own salsa verde, then go for it, because it's super easy to make (as long as you have the ingredients and a food processor).
you will need:
tomatillos!! aren't they cute!?
|two l's make a y.|
these can be found at latin food stores. they look and smell like a large green cape gooseberry but they're tomato all the way.
remove the papery outer layer, rinse, cut in half and place cut side down on a baking sheet. broil in oven for 10 minutes (until tops are brown).
combine with a bunch of fresh cilantro, garlic, white onion, lime juice, pinch of sugar and jalapeño and zap in the food processor. refrigerate.
voila! green salsa.
the finale. corn tortillas with pulled pork, salsa verde, re-fried beans and guacamole.
|not the prettiest of foods. but so very tasty.|