Yesterday, I tossed a pork loin in the crock pot. I added a few things, and then shredded it and put it back before serving.
It was delicious.
But.
It desperately needed more salt than the recipe I used called for. Next time, I'll salt the damn thing first, then put all the stuff in with it.
Tex-Mex pulled pork
at least 3 lb pork loin
2 tsp, piled up a bit, minced garlic
1/2 c tequila (use a decent quality)
1/2 c chicken broth
2 cans Ro-Tel
1/2 c chopped, fresh cilantro
1/2 c chopped green onions
1. SALT the pork loin first. Then put it in the crock pot. 2. Drop minced garlic along the top. 3. Add the rest of the ingredients. 4. Cook on LOW for 6 hrs, then shred, then put back in crock pot to simmer in juices a little bit. 5. Serve, warm, on tortillas, in taco shells, or over tortilla chips, with desired toppings.
I love this as nachos, topped with a lot of cheese, sour cream, and olives. Odysseus likes it rolled in a flour tortilla with cheese (doesn't care for sour cream or olives). The pixie likes it on chips with melty cheese.
The imp doesn't like new foods. ;)
Do be aware, this is really rich. The alcohol cooks out, but it's really, really rich, and may make you sick if you overeat.
12 minutes ago
My wife, and I, are constantly frustrated on the right amount of salt for meat. What looks like too much, usually isn't, and when the meat isn't salted correctly, all the other ingredients don't ever taste as good as they should.
ReplyDeleteReally salty tortilla chips helped. But it was good, even with not enough salt.
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