Friday, September 11, 2009
2 cups salsa, plus more for serving
2 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp unsweetened cocoa powder
1 (2 ½ lb) boneless pork butt or shoulder roast, trimmed of fat
Corn or flour tortillas
1/2 cup fresh cilantro
3/4 cup sour cream
1 lime, cut into wedges
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. Cover and cook on HIGH for 4-5 hours or on LOW for 7-8 hours. Meat should be very tender and pull apart easily. Using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa. Makes 6 servings.
This recipe was sent to me by my friend, Jocee and was taken from the real simple website. (if you'd like to send me a recipe to try email it to me at email@example.com) It was so delicious! I think it was my favorite pork dish to date (along with the teriyaki pork roast). The cocoa powder added a unique dynamic. I loved it with the cilantro and lime (2 of my favorite flavors). Try it, you'll like it! 4 stars.