11 December 2010

Slow-Simmered Pork with Roasted Tomato-Jalapeno Vinaigrette

Several folks requested this delicious recipe. It is one of my favorites! The recipe can be found in the Classic Recipe book, Better Homes and Gardens, 2005, pg 210.

1 4-lb boneless pork shoulder roast

5 tsp cumin seeds, toasted and ground with a mortar and pestle.
1 Tbs brown sugar
1-2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp pepper

combine seasonings in a small bowl, rub mixture onto meat. In a slow cooker combine

2 medium onions, sliced
3 cloves garlic, minced
1 cup chicken broth
12 oz of cola

cover and cook for 9-10 hours on low, 4-5 on high until meat is tender.

1/4 cup oil
1 lb roma tomatoes, diced
1 12-16 oz jar of pickled jalapenos
2/3 cup cilantro
1 tsp salt
1/4 tsp pepper

in a large skillet, heat oil, add tomatoes and cook. Drain jalapenos, reserving juice, add juice and rest of ingredients. Dice a handful of jalapenos and add to mixture. Cook until the tomatoes are reduced and thickened.

I shred the pork, remove onions, and place on a platter. I serve the dish with corn tortillas, warmed in a pan, two tortillas paired with cheese in the middle, melted in the pan (like a corn quesadilla). Add meat, fresh cilantro, tomato-jalapeno sauce, and more jalapenos...and limes. Let the burn come! Enjoy.