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Thread: Southwest Pulled Pork

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    HEIDI's Avatar
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    #1

    Hungry Southwest Pulled Pork

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    2 tablespoons vegetable oil
    2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast)
    1/2 teaspoon salt
    1 medium onion, chopped
    1 large green bell pepper, chopped
    3/4 cup chili sauce
    1/2 cup purchased mole sauce*
    1 teaspoon ground cumin
    1 teaspoon chili powder

    1. Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt. Cook 4 to 6 minutes or until browned on all sides. Place pork, onion and bell pepper in 4- to 5-quart slow cooker.

    2. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork and vegetables with slotted spoon; place on plate. Reserve 3/4 cup of the liquid; discard remaining liquid. Return liquid to slow cooker; stir in chili sauce, mole sauce, cumin and chili powder. Shred pork; stir into sauce in slow cooker, along with vegetables. Cover and cook on low 15 to 20 minutes or until heated through.

    TIP *Mole (pronounced MOH-lay) is an intricate, rich Mexican sauce with many versions. It usually contains chiles, ground nuts or seeds, spices and sometimes chocolate. Look for it in the Hispanic section of the grocery store or specialty markets. If you canít find mole sauce, substitute taco sauce. Because the consistency of taco sauce is much thinner than mole sauce, you may need to reduce the amount of reserved liquid to 1/3 to 1/2 cup.
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    USNIwife's Avatar
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    #2
    Quote Originally Posted by HEIDI View Post
    2 tablespoons vegetable oil
    2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast)
    1/2 teaspoon salt
    1 medium onion, chopped
    1 large green bell pepper, chopped
    3/4 cup chili sauce
    1/2 cup purchased mole sauce*
    1 teaspoon ground cumin
    1 teaspoon chili powder

    1. Heat oil in large skillet over medium-high heat until hot. Add pork; sprinkle with salt. Cook 4 to 6 minutes or until browned on all sides. Place pork, onion and bell pepper in 4- to 5-quart slow cooker.

    2. Cover and cook on low 7 to 9 hours or until pork is tender. Remove pork and vegetables with slotted spoon; place on plate. Reserve 3/4 cup of the liquid; discard remaining liquid. Return liquid to slow cooker; stir in chili sauce, mole sauce, cumin and chili powder. Shred pork; stir into sauce in slow cooker, along with vegetables. Cover and cook on low 15 to 20 minutes or until heated through.

    TIP *Mole (pronounced MOH-lay) is an intricate, rich Mexican sauce with many versions. It usually contains chiles, ground nuts or seeds, spices and sometimes chocolate. Look for it in the Hispanic section of the grocery store or specialty markets. If you canít find mole sauce, substitute taco sauce. Because the consistency of taco sauce is much thinner than mole sauce, you may need to reduce the amount of reserved liquid to 1/3 to 1/2 cup.
    I saw your delicious recipe header and have to tell you I now want some. and I just ate a chicken salad croissant sandwhich - , ?!

    My Sweetheart


    Quote Originally Posted by LoveKiss View Post
    Would you please not tempt the deployment gods?! They are vindictive and cruel.

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