Slow Cooker Pulled Pork?

[decocritter]

Mike Johnson wrote:
I make this from time to time on the stovetop, since we don't have a slow cooker. I usually don't flavor it a whole lot, except for some onion, salt, and pepper. It's more versatile that way. When I make sandwiches/tacos/omelets out of it, that's when I season it. Mix it with barbecue sauce, or salsa, or teriyaki, or whatever. Broil it if you want to brown the meat & sauce a little.

My favorite is a sandwich with Thai Kitchen Barbecue Sauce, red onions, cucumbers, cilantro, and mint. My wife's favorite is probably sopes with a tomatillo/pineapple salsa.

Both sandwiches sound great.


Kate - Where do you get canned Hatch peppers?



I just get a pork roast, season it, cajun spices (not too much) and stuff it with garlic, brown it well in black iron skillet. REmove. In same skillet brown peppers (tri color) onions. Add roast back in with potatoes and carrots. Cook slow covered on medium in oven till done. It gets tender, falls apart. I like it with rice. Later it makes great poboy sandwiches. My brother puts BBQ sauce on his, but I think it is a waste of good gravy.

[Kate]

"Kate - Where do you get canned Hatch peppers?"

Well, here in New Mexico we get them everywhere. When we were in California, we could always find them at the little Mexican markets. Depending on where you live, any Hispanic market should have them. You might also check the larger markets and ask if they can get them. There's really no replacement for that flavor.

Kate