Recipe by Amber of AZ
Really good and really easy to make. The pork is very melt in your mouth and the chipolte chilies give it a really nice zip.
- 1 (5 lb) boneless pork roast
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 cloves garlic, minced
- 3⁄4 cup water
- 1 (7 ounce) can chipotle chiles in adobo, undrained
- 1 small onion, cut into 1 inch chunks
- 16 8-inch flour tortillas
- fresh cilantro leaves (Parsley can be substituted if Cilantro is not available.) (optional)
Fruity Lime Salsa
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups diced peeled papayas
- 1 cup diced peeled kiwi fruit
- 1⁄3 cup finely chipped red onion
- 1⁄2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
Directions See How It's Made
- *Combine all ingredients in a bowl; stir well.
- Cover and chill 2 to 24 hours.
- Yield: 3 ½ cups.
- *Trim fat from roast; cut roast in half crosswise.
- Combine paprika and next 4 ingredients; stir well.
- Rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
- Combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
- Pour chili puree over pork.
- Cover with lid; cook on high-heat setting 1 hour.
- Reduce to low heat-setting, and cook 9 hours or until pork is very tender.
- *Remove pork from slow cooker; let stand 10 minutes.
- Shred pork with 2 forks; set aside.
- *Pour cooking liquid into a bowl; let stand 5 minutes.
- Skim fat from surface of liquid.
- Return cooking liquid and shredded pork to slow cooker; stir well.
- Cover with lid, and cook on high-heat setting 15 minutes or until warm.
- Serve pork in flour tortillas with Fruity Lime Salsa.
- Garnish with fresh cilantro leaves, if desired.
- Yield: 16 servings (serving size: 1 tortilla ½ cup pork mixture, and about 3 ½ Tablespoons salsa).