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Made this simple recipe last night for burritos tonight. I sampled the meat before putting it away and WOW, delish.
A couple of tbsp of apple cider vinegar
1 chopped onion
3 chopped garlic cloves
2 bay leaves
1 sirloin pork roast, try to get the darkest pink roast
Salt/Pepper to taste
Shake of cumin and oregano
1 can of chipotle in adobe sauce, remove peppers reserving sauce.
Handful of cilantro (I KNOW I KNOW, but this is completely optional. Sub parsley if you wish)
Juice of one lime for overnight.
Place vinegar, onion, garlic and bay leaves in cooker. Add 1/4 cup of water or just enough to cover the bottom of cooker IF your cooker tend to dry out as mine does if you don't give it a bit of moisture. Salt and pepper, cumin and oregano roast on all sides, place in cooker. Pour sauce from can over pork roast and place a handful of cilantro (stems and all) on top of roast. Set it to cook on low for 6-8 hours or till fork tender. Remove and drain. Place into tupperware and a squeeze of lime juice over it. Chill overnight. Freezing overnight is best but chilling in fridge will do just as well. Something magical happens to this roast when you do this. I usually do this with a beef roast to make barbecoa but wanted to try it with pork. I didn't place any peppers from the can into this, but it's up to you if you wanted to.
Reheat for serving. I am making Emerald rice, cilantro crema and avocado/tomato slices to go with the pork into a burrito. Will serve refried black beans alongside and veggies.
That's the can I used too. I just used the sauce to cover the pork roast. And this recipe would work with a large or small roast since it's braised in a slow cooker. My roast was probably 3 pounds ish as it's for the 4 of us.
Place into tupperware and a squeeze of lime juice over it. Chill overnight. Freezing overnight is best but chilling in fridge will do just as well. Something magical happens to this roast when you do this.
Well of course it does! Lime juice is the universal recipe improver!
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