Wednesday, September 2, 2009

Sweet Chile Verde

Submitted by Audrey

3 lbs pork loin roast (salt and pepper for the outside)
1 onion, finely chopped
2 t oil
1 ½ c mango/ peach salsa (can use regular or pineapple)
½ can chicken broth
1/3 cup brown sugar
½ t salt

In a large frying pan or dutch oven heat oil over medium high heat. Add onions and cook until translucent (stir frequently to avoid burning), about 3 minutes. Add pork roast (if you need to cut it into two large pieces to fit your crock pot, that’s fine), sear the outside of roast until it is browned on both sides.

Pour the entire contents into crock pot (including all bits of brown or “fond”). Add remaining ingredients of salsa, chicken broth, salt, and brown sugar. Cook on low for 6 hours. Meat should fall apart after about 4-5 hours, break meat apart to absorb juices.

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