Monday is Independence Day! Around this great country of ours, Fourth of July normally means fireworks, parades, picnics and barbecues with family and friends. If you live in Arizona, the thought of standing in front of a hot grill when its 115 degrees out may seem unpalatable. In honor of all of us living in the desert, I bring you a slow cooker pulled pork recipe worthy of a July Fourth get together without having to brave the heat.
Cooking meat in slow cooker takes some advance planning but very little prep work. Although I recommend cooking the meat in advance, I don’t necessary recommend doing it overnight. As I previously experienced, the smells of the cooking meat are liable to keep you awake drooling in anticipation. Start today and you’ll be enjoying plenty of yummy tacos and burritos all weekend long.
This recipe calls for Baca’s frozen hatch chilis. Baca, coincidentally, is the surname of two of my (unrelated) friends. It is from these lovely ladies that I first discovered how easy it is to make pulled pork tacos and burritos. Really, any brand of green chilis will do.
- One onion, diced
- Several cloves garlic, sliced or diced
- 3 to 4 pounds of country style pork ribs
- One container Baca’s green chili (in freezer section)
- One can diced tomatoes, with juice
- 1 tablespoon vegetable or canola oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teasoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
In a slow cooker or Crockpot, layer bottom with chopped onion and garlic. Lightly season ribs with salt and pepper and then lay them on top of the vegetables. Cover and cook on high for 6 to 8 hours or until bones can be cleanly pulled out. Use tongs to remove meat from crock pot. Use two forks to pull pork from bones. Strain veggies and reserve drippings.
In large frying pan, heat oil until hot but not smoking. Add reserved vegetables and pork. Add remaining ingredients. Use Mix ‘N Chop to combine all ingredients and break up larger pieces of pork. Sauté several minutes until mixed all the way through. Add small amounts of pan drippings if the pork dries out to much.
Serve with Spanish rice, refried beans, grated queso cheese and flour or corn tortillas