If you’d ask me about what one of the best new foods I’ve had in the US would be I’d whole-heartedly holler “PULLED PORK!!!!”
This stuff is so amazing and apparently not that hard to make, even without fancy BBQ equipment (although the best pulled pork I’ve ever had was made by a man who spent the night sitting next to a Weber Grill willing his pork to be perfect). And because I have, like so many people, a slow-cooker (that we used maybe five times since we bought it) and Jackalope served me slow-cooked pulled pork a couple of times I asked him for the recipe and gave it a go:
2 pounds pork butt roast
4 garlic cloves
1 fresh jalapeño pepper
1 bunch fresh cilantro
1 beer you don’t want to drink (12-16oz.)
- Insert garlic cloves in roast.
- Place roast, jalapeño pepper, and half bunch of cilantro into crock pot.
- Pour beer over contents of pot.
- Cook on high for 4-6 hours (or until roast is tender and falling apart when tested with a fork).
- Remove meat from pot and shred with a pair of forks. If necessary, add liquid from pot to pork to keep moisture up.
- Add salt and cayenne pepper to taste.
- Serve on tortillas with tomatoes, onions, cheese, cabbage, remaining cilantro, etc.
It came out great, not to dry, not too moist, just perfect. And I love how simple the whole thing is. We had it with cheese, black beans, some salad, and onions and I also made some salsa randomly picked out of Joy of Cooking, which turned out to be great, too.
½ white or red onion, finely chopped, rinsed, and drained
2 tbs fresh lime juice
2 large ripe tomatoes or 3-5 plum tomatoes, seeded & finely diced
¼-½ cup chopped cilantro (leaves and soft stems)
3-5 Serrano or jalapeño peppers or 1/4-1 Habanero pepper, or to taste
1 garlic clove, finely chopped
¼ tsp salt, or to taste.
This is all great stuff.
And, unfortunately, there are no leftovers.