This yummy sweet pork shows it’s lovely face at our dinner table quite frequently. This is one of those great recipes that is put in the crock pot in the morning, and ready to eat in the afternoon. You do need to be available to take the meat out after 4 hours of cooking, shred it up and put it back in the crock pot. But other than that it’s one of those recipes that is more like a “magic trick” than it is cooking. I say, I’m up for all of the magic tricks I can get! Sometimes we make it into a salad with a great Cafe Rio type cilantro dressing and lime rice. But most of the time, I only have the energy for the pork. Watch for the dressing and lime rice to be posted sometime in the future! Good luck with your “magic trick”!
1 3 lb pork loin roast (be sure the roast is completely thawed) 1 16 oz jar salsa (2 C salsa) 1 can green chilies ½ C brown sugar 1 can black beans, undrained Tortillas Cheese Lettuce Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans. 2. Add the pork roast and cook on high for 4 hours or on low for 7 hours depending on how hot your crock pot cooks things. 3. Take the meat out of the Crockpot and shred it up with a fork. 4. Return meat to the Crockpot and cook 1 more hour. 5. Serve on tortillas with cheese, lettuce and tomatoes.