Wednesday, 25 September 2013

Mexican-style pulled pork

This recipe was inspired by Rosie at The Londoner. It combines many of my favorite things: beer, Mexican spices, salsa and a slow-cooker. What's not to love, seriously. I made it while I slept and I've loved having it in the fridge this week to eat for lunch and dinner in tacos, on salads, on nachos, in quesadillas ... you get the idea.

I'm almost positive this recipe would work with any kind of meat -- I would cut the cooking time a bit if you use chicken, but I'm sure a beef roast could easily be substituted.

Mexican-style pulled pork

1.5 lb. pork loin roast
1 Tbsp. cumin
2 tsp. cayenne pepper
2 tsp. Sriracha sauce
2 tsp. oregano
1/2 c. salsa
1 c. Budweiser
Pinch of salt
Fresh ground pepper

1. Cut the roast into four pieces and put in a slow cooker.
2. Add the rest of the ingredients and mix everything well with your hands.
3. Set the slow-cooker on low and cook for ten hours.

pulled pork burrito

pulled pork "inverted nachos"