Wednesday, February 2, 2011

Goooood Eats!

Alright, today is recipe day.  We're going to start with some easy ones that I love and so does my family.  Today we are going to do a Mexican "Stylerecipe.  It's super easy and it's great for company. 

Grandma's Mexican Pork

1 pork shoulder roast, bone in or out, any size that will fit in your crock pot
1 medium sized jar of Pace Picante, whatever heat you like.  We like the medium hot with garden vegetables.
1 15 oz can chicken stock
Salt, Pepper, Garlic powder

Season your pork roast with salt, pepper and garlic powder
Put the pork roast into the crock pot and put about half a can of the chicken stock in on the side and 1/2 jar of Pace over the top of the roast .
Set the crock pot for 10  hours.

After 8 hours put the other half of the Pace over the roast.  Continue to cook until the time is up.
About an hour before the time is up on the slow cooker cook about 3 cups of rice and keep warm.

When the roast is done, remove it and set it on a platter, cover with foil.  Pour the drippings in the crock pot into a sauce pan and put over medium heat on the stove.  Add about one heaping tablespoon of cornstarch in a small bowl or cup and add about 1/4 cup of water and mix well. 
When the drippings come to a boil add the cornstarch mixture and stir until slightly thickened, taste for seasoning.

You can serve the pork sliced or shredded, over rice or on the side.  My family likes to put the gravy over the rice and put the meat into a tortilla with a bit of cheese and sour cream topped with a sprinkling of cilantro.

You can serve it anyway you like and its a recipe meant to be played with.  I have done this same recipe with chicken and just cooked it less time. 
Please leave your comments if you try this recipe, I would love to know if you like it.










Remove the roast from the cooker and place on a platter. 

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