Prickly Pork

This is a rather unusual recipe that I came up with using the crockpot with outstanding results. You can serve this up alone, in taco shells, or soft tortillas...any way, the result is great! Nopalitos (cactus pieces) have a flavor that is all their own, but can be kind of like a mild artichoke flavor and if it is spiced in the jar, can have a little green chile taste. You can get the nopalitos in the Mexican section of your supermarket or any Mexican grocer.

• Ready In: 6 hrs 25 mins
• Serves: 4-6

Ingredients

• 2  lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  teaspoon ground cumin
• 4  cloves garlic, minced
• 1  teaspoon Mexican oregano
• 1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
• 1  yellow onion, sliced (rings separated)
• 3⁄4 cup  ranchera salsa (or other salsa)

• Suggested Serving Accompaniments

•  fresh flour tortilla (optional)
•  taco shell (optional)
•  shredded lettuce (optional)
•  shredded cheese (optional)
•  sour cream (optional)
•  salsa (optional)

Directions

1. Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
2. Place meat in the bottom of the crockpot.
3. Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
4. Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
5. Strain meat and vegetables from crockpot.
6. Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.