Gonna try and get the scratch together. May just have to sit by and smoke C-gars and suck down some brew.
In any event here's a recipe for piggie loin in the crock pot:
3-4 lbs of cleaned "backstrap" 1/2 medium white onion 2 cloves of garlic 1 or two serrano peppers 1/4 cup fresh cilantro 1/2 cup green salsa Pepper
Clean the pork of any "trash" and cut into 5-6" long pieces. Brown the meat with your preferred oil on medium high. While doing so, add the onion into the pot to caramelize it. After you have it all browned and such place it in a crock pot with water level so it covers about 1/2 the meat. Could add a little more if you like.
Chop the garlic, cilantro and throw it in the pot. Add your green salsa and pepper as you see fit. Cover it and cook for about 10 hours on low.
Once it done, remove some liquid and make a "gravy" with either corn starch or flour.
Cook up some basmati rice. The best I have found is sold at Sam's in 20lb bags. Some of the other stuff at the grocery store is worthless. If you can't get it from Sam's then use some regular long grain white rice.
Serve over the rice with a little gravy "up over top" of it OR (and this is my fave) place the pulled pork concoction on a flour tortilla, roll it up and then place the "taco" on a baking sheet. Run it in the oven with the broil function on high to just "brown" the tortilla. Takes just a minute or two. Much longer and it will be burnt to a crisp.
Best you ever lifted a lip over......
BTW, you can add more serrano peppers to increase the heat or cut fresh ones and place on the meat and gravy mix over the rice.
For sides you can make some guacamole, black beans.
If you have any leftovers the concoction makes some great sammiches with french bread.....
