On the Food Trail: Cake Salé
Long time no see! Okay, onward. I thought I’d give…
Oh, my… I think I’ve found our new favorite recipe. It’s so easy! I really do adore my crockpot… I just plopped in a pork shoulder and some sauce ingredients and let it cook all afternoon, and when I got home, it was fall-apart tender and perfect for tacos. I quick-marinated some red onions, and added some cilantro and sliced avocado. Would it be bad to have pork tacos for dinner every night?
Place roast in slow cooker.
In a bowl, mix together all remaining ingredients. Pour over meat in cooker.
Cover and cook on low 8 – 10 hours, or on high 4 – 6 hours, or until meat is tender but not dry.
Place pork on a platter and shred with 2 forks, removing any fat. Stir shredded meat back into sauce. Serve in tacos (or burritos! Or gorditas! Or tamales!)
Makes 4 – 6 servings.
Adapted from Fix-It-and-Forget-It Big Cookbook.
Quick-Pickled Red Onion
1 cup thinly sliced red onion
1/4 cup lime juice
1/4 cup drained jarred pickled jalapenos, sliced
1/4 cup jalapeno brine (from jar)
1/4 teaspoon salt
Bring all ingredients to a boil in a saucepan. Transfer onion mixture to a bowl and refrigerate until cool, about 15 minutes.
Makes about 1 cup of onions.
Source: The Best Simple Recipes.