Lots of sliced onions, a can of diced fire roasted tomatoes, teaspoon of thyme, some garlic, and one large chopped adobo chile plus a couple teaspoons of sauce. Mix in crock pot. Season a 3-4 lb. bone-in pork shoulder with salt and pepper and place on top of onion mix. Add one can of water. Cook on high for about 4 hours, turning the meat over at 2-2.5 hrs. Take out meat and put everything else in a pot and cook until appropriately thickened. Add roasted chiles (poblano or anaheim) if so desired. Shred pork and add to sauce. Place in homemade tortillas with a dollop of guacamole. Yum.
And Rachel really did write this. Woot!
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