pat's Recipe

Spicy Pork Salad

Category: Salads Mexican

Ingredients
1 2-pound boneless pork shoulder roast
1 cup water
2 large onions, quartered
3 fresh jalapeño chile peppers, cut up*
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups Bibb lettuce leaves or shredded lettuce
1/2 cup finely shredded reduced-fat Monterey Jack cheese (2 ounces) (optional)
Bottled salsa (optional)
Reduced-fat dairy sour cream (optional)

Directions
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. Add the water, onions, jalapeño peppers, garlic, coriander, cumin, oregano, salt, and black pepper.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Remove meat from cooker; discard cooking liquid. Using two forks, shred meat. To serve, spoon warm meat on lettuce. If desired, top with cheese, salsa, and sour cream.
Makes 8 servings.

4. *Note: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.