Skip to main content

Pepper Pork Sandwiches

I keep saying that I'm going to use my slow cooker more, and I haven't really been using it that much. However, I've used it twice this week! :) The first time I just threw some refrigerated cheese tortellini in with some tomato puree and spices and let it cook for a couple of hours. That was quite the hit.

Today, I tried a new recipe, which I adapted from a recipe out of Better Than Mom's Slow Cooker Recipes, which I picked up off the bargain rack a while back. It turned out well. The flavor was milder than I anticipated, which wasn't a bad thing. It was still good! I'm trying to figure out how to tweak it if I make it again.

Pepper Pork Sandwiches

1 (2-1/2 to 3 lb) boneless pork shoulder roast
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1-2 fresh jalapeno peppers, finely chopped (optional)
1 (8 oz) jar roasted red bell peppers, undrained (rough chop the peppers if desired)
1/2 tsp cumin
1/2 tsp oregano
1 (1o oz) can enchilada sauce

Trim excess fat from meat, cutting if necessary to fit into a 4-qt slow cooker. Place meat in cooker. Add onion, garlic, jalapeno, roasted red bell peppers (with liquid), oregano and garlic. Pour enchilada sauce over meat.

Cover and cook on low for 10-11 hours or high for 5-5 1/2 hours. Transfer meat to a cutting board. Using two forks, shred meat. Skim fat from liquid in cooker (or strain through sieve if desired). Return meat to cooker and toss in cooking liquid. Serve on warm toasted buns.

Enjoy! :)


Megan said…
Mmmm - that looks really good. I'll bet some salsa or jalapenos would kick it up even more.
Amie said…
oh yum! I have a feeling this is going to be a new favorite in our house.

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m