|5 lbs||Boneless Boston Butt Pork Roast|
|1 (7 oz can)||Chipotle Chiles in Adobo Sauce|
|FRUITY LIME SALSA|
|1 (8 oz can)||Crushed pineapple, drained|
|2 cups||Papaya, peeled and diced|
|1 cup||Kiwifruit, peeled and diced|
|1/3 cup||Red Onion, finely chopped|
|½ cup||Cilantro, Fresh, chopped|
|3 TBSP||Lime Juice, Fresh|
|Preparation of Meat|
1. Trim Fat from roast, cut roast in half crosswise. Combine paprika and thyme, salt and pepper, and garlic; stir well. Rub spice mixture over surface of roast halves; place roast halves in croc-pot. Combine water, chipotle chiles, and onion in a food processor or blender; process until smooth. (If you want the dish to be less spicy remove some of the adobo sauce from the chiles.) Pour chile puree over pork. Cover with lid; cook on high for 1 hour. Reduce to low and cook 9 hours, or until pork is very tender.
2. Remove pork from croc-pot; let stand for 10 minutes. Shred pork with two forks; set aside.
3. Pour cooking liquid into a bowl; let stand 5 minutes. Skim fat from surface of liquid. Return liquid and pork to the croc-pot; stir well. Cover with lid and cook on high for 15 minutes or until warm.
Serve with flour tortilla, Fruity Lime Salsa and Plain Greek Yogurt.
Preparation of Fruity Lime Salsa
1. Combine all ingredients in a bowl; stir well. Cover and chill2 to 24 hours.
Often I will replace the pineapple and papaya with a large can of tropical fruit salad. You just have to dice the fruit pieces a bit smaller then they come in the can
Thursday, January 27, 2011
Wednesday, January 5, 2011
|5||Granny Smith Apples, peeled and chopped|
|2 tsp||Baking powder|
|Mix Granny Smith apples with 5 TBSP sugar and cinnamon. Set aside.|
Mix eggs, 2 cups sugar, baking powder, vanilla, oil, and flour.
Bake in well greased bundt pan for 1 hr 15 min.
Sunday, January 2, 2011
|1 TBSP||Corn Syrup|