Prep 30 mins
Cook 10 hrs
I love using my Crock Pot and just happend to throw stuff from my pantry in a pot and there you go. The first time I made this, it was almost too hot to eat. Now I crave it. I've changed it here and there, so hopefully this recipe is the final one I came up with.
- 1360.77-1814.36 g pork roast
- 4 dried red chilies
- 1 sliced onion
- 2 garlic, cloves crushed
- 2 jalapenos, seeded and cut in half
- salt and pepper
- Toss all ingredients in a Crock pot and cook for min 10 hours (usually I'll start this the night before and let cook all night).
- Take out roast and strain the broth, reserving about 3 cups.
- Take all the"stuff" you strained out and put into a blender (you'll get a nice paste mixture).
- Mix in some of the reserved broth (but you don't want it to be too running) and blend once more.
- Shread your pork and place into a large bowl.
- Now mix all the stuff you blended into the meat.
- Make sure to taste it and adjust if you need more broth or salt and pepper.
- Spread mixture on your prepared masa or on a burrito shell.
- It's wonderfully flavored.
I modified this recipe a bit--especially by adding liquid to the crock pot, which the author does not mention at all. In addition to the ingredients called for in the recipe, I used one habanero with the other chiles. I increased the garlic. For the liquid I added a can of beer and canned chicken broth. I used a teaspoon of comino (cumin) and a couple bayleaves, double the garlic called for, and some coriander. I did not salt the stuff until the end because I was cautious about the canned broth, and I used whole black peppercorns. Oh, and I toasted the dried, red chiles on a hot griddle for about forty-five seconds and chopped them into chunks before putting them in the pot. I'm guessing I ended up using about one and a half cups of the reserved broth to mix with the "stuff" in the blender--and I actually had to add some of that liquid at the beginning of the blending to keep all the other stuff from being flung to the sides of the blender, away from the blades. It was awesome! I cooked it for about twelve hours, most of the time on the low setting. The whole house in the morning smelled wonderful. The pork just fell apart as I pulled it from the pot. I shredded the pork using two forks. The flavor was wonderful--not too spicy, but lots of subtle signatures of the different chiles and spices. I took this filling to a tamalada party and shared it with three other Texans, all of whom loved it. When I make it again, I'll probably increase the garlic and use a few different chiles, probably make it a bit spicier.