Shelly's Recipe

MEXICAN STYLE SHREDDED PORK - Crock pot

Category: Roasts/Tenderloins - Pork

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

Place the roast in a crock pot, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on LOW.

In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the crock pot, and use two forks to shred.

Return pork to the crock pot, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Serves 6

Note: Serve with over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream.

Also good as a filling for tacos, burritos, etc.