Recipe by cookiedog
This can be served in a burrito or with rice and beans. The meat comes out very tender in a mild sauce. Don't forget the avocado and a cold Mexican Beer. Prep time is an estimate.
Top Review by rickoholic83
Oh my goodness! This is a fabulous, multi-purpose recipe! I had permission from cookiedog to try this in the crockpot so that's exactly what I did. I cut a 3 lb pork shoulder (removing most of the fat) into bite-sized pieces. I then mixed all of the other ingredients, minus the whipping cream, in a large bowl. I put the pork into a 4 quart crockpot and topped it with the sauce. After mixing well, I set my crockpot on Low for 5 1/2 hours and added the whipping cream in the last 10 minutes of cooking. I served this to my roommate tonight with white rice, a side of guacamole, some pico de gallo and Trader Joe's Homemade Tortillas. We were cleaning our plates with the tortillas to get every little bit of the sauce! :D I'm taking the leftovers for lunch tomorrow with some rice to make into a taco. I'll top it with a few slices of avocado and my mom's salsa. Yum-O! BTW, this would also be awesome served alone with refried beans and spanish rice. Thanks so much for posting, cookiedog. Another fantastic recipe! :)
- 3 lbs lean boneless pork butt or 3 lbs pork shoulder
- 2 tablespoons salad oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 5 -6 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons oregano leaves, crumbled
- 1 1⁄4 cups water
- 1 teaspoon sugar
- 1 1⁄2 teaspoons salt
- 3 tablespoons tomato paste
- 1⁄2 cup whipping cream
- pumpkin seeds, shelled
- avocado, peeled pitted and sliced
- tomatoes, cut into wedges
- sour cream
- lime, cut into wedges
Directions See How It's Made
- Trim and discard fat from meat and cut into 1-inch cubes.
- In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
- Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
- Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
- Skim off fat and discard.
- Stir in cream and cook, stirring, until mixture boils.
- Turn into a serving dish and garnish with pumpkin seeds.
- To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.