Sunday, December 9, 2007

Costa Vida Pork

This is easily one of our most favorite recipes. The meat is tender, flavorful, and versatile - it can be used in burritos, tacos, or included in a salad with tomatillo dressing (our favorite).

-Julie Whiting Nelson

Pork butt roast (Roughly 5 lbs)
2 cans jalapeno El Pato (green can)
3/4 c. brown sugar
1 Tbs. cumin
Sprinkle with garlic salt and pepper

Cook in the Crock pot on low for 6-8 hours. For larger roasts, i.e. 9 lbs, double the other ingredients and cook the whole time on 'high'. Shred the pork and allow to sit in the juices for the last 1 hour of cooking.

1 comment:

Meghan said...

Also good with 1 green & 1 yellow El Pato

Good for burritos & salad