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.
Sunday, December 9, 2007
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1 comment:
Also good with 1 green & 1 yellow El Pato
Good for burritos & salad
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