Friday, April 30, 2010

Green Chile Pork

2-3 lbs Pork sirloin tip roast
1 cup Salsa verde (green salsa)
1 TBSP Garlic, minced
1 cup Water

Combine all ingredients in a slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred and serve in flatbread, tortillas, or tacos.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat. 

Freezer Kit
Bag 1 – Pork
Bag 2 – Salsa and garlic
Bag 3 – Uncooked flatbread discs (from Costco)

Preparation of Freezer Kit
Thaw entire kit. Combine pork and salsa and 1 cup water in slow cooker. Cover and cook on high 6-8 hours or on low 10-12 hours until meat falls apart easily. Remove meat, shred, and serve in flatbread.  For those who want extra spicy meat, strain the cooking liquid remaining in the slow cooker so you are left with a broth that you can drizzle over the meat.

Cooking Flatbread
Preheat oven to broil. Place flatbread discs on cookie sheet in the middle of your oven.  They cook too fast and burn if you have them on the top rack.  Heat 2-3 min, watching them closely then flip over and heat until browned. I pop the bubbles when they form during cooking  Click on photo below if you want the "official" directions which are different than mine.

2 comments:

  1. This was great! You can make this anytime!!

    ReplyDelete

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