Tuesday, October 7, 2008

mexican pork loin, crockpot style


One of my favorites -- super easy to cook, great flavor, and extremely versatile. The result is a spicy, shredded meat with many uses. This recipe makes enough to feed a crowd of 6 or more, or enough for 2 people to have leftovers for a few nights.

Mexican Pork Loin

1 boneless pork loin (approx 3 lbs)
2 cups beef broth
1 small onion, chopped
4 or 5 garlic cloves, crushed
dried red chiles
2 cinnamon sticks
Mexican hot sauce

Depending on the size of your crockpot, you may need to vary the amount of beef broth. You'll want it to come up to about halfway on the pork loin -- enough to keep it moist, but not drown it.

1. Place loin in crockpot, covering halfway with the broth.
2. Add onion, garlic, red chiles and cinnamon sticks. The amount of red chiles will depend on how spicy you'd like this to be. (I usually add around 12 -- I like some spiciness)
3. Again, depending on the heat level you're shooting for, add some mexican hot sauce to the liquid.
4. This is the point where I raid the spice cabinet, adding things such as cumin, chili powder, oregano, and some black pepper. A teaspoon or so of each should be a good start.


5. Set the crockpot to low, and let this thing go for at least 5 hours. It's ready when you can go in there with 2 forks and easily shred it to bits.

Like I said, this is an extremely versatile piece of meat and works great on tacos, piled high on a roll like BBQ, strewn across some nachos, etc...

For the first night, we'll do small corn tortillas, shredded iceburg lettuce for some crispness, some cilantro, shredded queso, & diced tomato. A little sour cream and salsa... done!

Sounds like the founding father of this blog considers me the resident brewmaster, and as such, I think I should start offering beer pairing suggestions with each recipe.

Recommended Beer Pairing:
For something spicy, I love to pair a hoppy beer. The bitterness and carbonation does wonderful work keeping the spicy foods in check. Sierra Nevada Pale Ale, Dogfish Head 60 Minute IPA, Bell's Two-Hearted Ale, or any locally made IPA.

2 comments:

Barb said...

Looks yummy...now if I only knew where my crock pot was.

epicbread.com said...

This looks promising. I'm trying it out right as we speak.

You mentioned how you serve this the first night, but what about the second (assuming that there is a second)?