Prep 15 mins
Cook 10 hrs
easy to throw together and great to come home to.
- 1 tablespoon paprika
- 1 teaspoon thyme
- salt and pepper
- 6 garlic cloves, chopped
- 1 (5 lb) boneless pork butt, trimmed and cut in half
- 3⁄4 cup water
- 1 (7 ounce) can chipotle chiles
- 1 onion, chopped
- 16 flour tortillas
- 1 (8 ounce) can crushed pineapple
- 2 1⁄2 cups mangoes, peeled and diced
- 1 cup kiwi, peeled and chopped
- 1⁄3 cup red onion, chopped
- 1⁄2 cup cilantro or 1⁄2 cup basil, chopped
- 3 tablespoons fresh lime juice
- for the salsa:.
- combine all ingredients, cover and refrigerate 2-24 hours.
- for the pork:.
- combine the first 5 ingredients and rub over pork.
- place is a 6 quart crock pot.
- combine water, chiles and onion in a food processor, pour over pork.
- cook on high for 1 hour.
- switch to low heat and cook for 9 hours until pork is tender.
- remove pork and let it cool for 10 minutes.
- shred meat with 2 forks, set aside.
- skim fat from cooking liquid.
- return pork and cook on high for 15 minutes until warmed through.
- serve on tortillas with fruit salsa.
This was a hit. I modified it slightly. We used pork loin and used a prepared pork rub. Also, I could not find a can of chipotle chile so I used a chipotle BBQ sauce and it was still very good. The fruit salsa was perfect. And eating it in a tortilla is the best!
WooooHooooo!! This is just as stated firecracker. The sauce is very spicey and my husband loved it! I followed the ingredients althought instead of just water i diluted some chicken boullion in it, otherwise everything else was as stated. i did not process anything just tossed into my crock along with some pork shoulder strips to cook all day. I did prepare this differently. I took the meat out after cooking in the sauce all day and shredded it but did not add it back to the sauce. I then sauted onions with oregano in a frying pan and added the shredded meat to let flavors mingle. Put the shredded meat into a flour tortilla with some shredded cheese and wrapped envelope style. Placed them in a prepared pyrex dish seam down and baked them like chimichangas, i got 12 with some meat left over. Thickened the sauce with flour and served it to use as a dip or to pour over the top of the chimichangas. Very very good will be making this again in the future. Sorry i did not have the ingredients to make the fruit salsa but i'm sure that it would be wonderful to go with this.
Very good crockpot meal that is a bit different. I was nervous about the amount of chiles, so I only used about 1/2 can of the chilies and added some water to make up for the difference. The result delicious pork with only a bit of heat (next time I will use closer to the full amount). Instead of having this in tortillas we had this over rice -- delicious -- and great for a weekday supper. With the leftovers we will be making a taco salad using the salsa recipe indicated. Thanks Chia for sharing!