Hi all! It's Foodie Friday once again hosted by Designs by Gollum. Satisfy your appetites and visit the other participants for more mouth watering recipes.
Now that the weather is finally cooling off, especially here in So Cal, it's time to pull your crock pots out of the cupboards and put them to use. With a little planning ahead, crock pots could really make life easier during those busy weekdays.
Today, I have a recipe for Mexican pulled pork sandwiches. This is my own recipe, so tweek it as you wish. I'm also one of those cooks who just "know" how much seasoning to put in, so my measurements are guesstimates at best. Just remember, you could always add more salt at the end, but can't take it out!
I used boneless pork for carnitas. Use any boneless pork, but I prefer it with some marbling, not too lean.
Add all the ingredients, Mexican style canned tomatoes, salt, pepper, garlic powder, chili powder, sliced onion. Cook on low for 10-12 hours or on high for 4-6 hours.
When it's done, take two forks and pull the meat apart into shreds.
Place into warm bolillo rolls or French rolls.
Top with shredded cabbage,
sliced red onions,
and fresh cilantro. Don't forget to pass the hot sauce!
Mexican Pulled Pork Sandwiches
3 lbs. boneless pork
1 can Mexican style tomatoes
1-2 tsp seasoned salt
1 tsp pepper
1 tsp garlic powder or a couple of cloves fresh garlic
2 Tbsp chili powder
1 onion sliced
Place all ingredients in a crock pot and cook on low for 10-12 hours or on high for 4-6 hours.
Shred meat with two forks. Meat will absorb liquid. Correct seasoning and stir.
Place on warm bolillo or French rolls.
Top with shredded cabbage, sliced red onions, and fresh cilantro.
Serve with hot sauce if desired.