The day we make this we eat it on tostadas. We start with a corn tortilla then layer on the black beans, sweet pork, shredded lettuce, cheese and ranch dressing. It's amazing! Then day two we usually eat it for lunch on Nachos with just the meat and cheese on chips. Delicious again. Then on day three we typically eat the meat in tacos, sometimes enchiladas. These combos can go on for days. We usually vacuum seal some to eat later in the month as well. Try this out! I think you'll like it!
PORK BARBACOA
2 or 3 lb. pork loin roast (or 5-6 chicken breats)
1/2 c. dark brown sugar
1/2 c. worchestershire sauce
1/2 tsp. oregano
1/2 tsp. ginger powder
1 tsp. salt
1 tsp. dry chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion
1/2 tsp. chipotle chili pepper (more if you like it spicy)
1/2 to 1 c. water (I added 1/2 c. and it seemed to work fine.)
Cook in crock pot for6 hours onlow or 4 hours on high. Shred and then add:
2 or 3 lb. pork loin roast (or 5-6 chicken breats)
1/2 c. dark brown sugar
1/2 c. worchestershire sauce
1/2 tsp. oregano
1/2 tsp. ginger powder
1 tsp. salt
1 tsp. dry chili powder
1 tsp. garlic powder
2 Tbsp. dried minced onion
1/2 tsp. chipotle chili pepper (more if you like it spicy)
1/2 to 1 c. water (I added 1/2 c. and it seemed to work fine.)
Cook in crock pot for6 hours onlow or 4 hours on high. Shred and then add:
1 (15 oz.) can of red enchilada sauce
3/4 c. dark brown sugar
3/4 c. dark brown sugar
so I'm sure you already know this, but I wanted to tell you just in case. Costco sells Kirkland Fruit Snacks, and they just happen to be gluten-free. and they are awesome! love the new website.
ReplyDeleteHi- I have never met you but stumbled across your blog through one of my friends (noticed the gluten free thing). Anyway, my Mom is a severe Celiac and cannot have ANY gluten. I added your button and just want to say thanks for your recipes. It's good to know she has so many options for food.
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