…and it’s Fight Back Friday!!! Woo Hoo!
We don’t make these nearly as often as we’d like to. We have a kid who was recently officially diagnosed with an allergy to pork! PORK! For heaven’s sake! The parents and one of the kids in our house loves them. The other kid could take them or leave them. The third kid – allergic. Stink.
Okay – here you go!
|5 pounds||Pork loin, boneless (pastured is best!)|
|1 cup||Salsa Verde (I love Herdez)|
|1 large||Onion, diced|
|4 large||Garlic cloves, minced|
|1 tablespoon||Seasoning salt|
|2 teaspoons||Black pepper|
Preheat oven to 300° F.
- Place pork in a 9 x 13″ pan.
- Rub garlic into the roast. Sprinkle with seasoned salt and pepper. Now cover with the salsa verde and the onions.
- Loosely cover the pan with aluminum foil. Bake at 300 degrees for 4 1/2 hours – or until fork tender.
- Remove from the oven. Cool until you can touch the meat comfortably. Remove from the pan and place on a cutting board.
- Trim the fat off of the meat, and skim any fat from the pan juices.
- Using two forks, shred the pork. When the meat is completely shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to the oven.
- Cook, uncovered, for about an additional 30 minutes, or until the pork is crispy on the top.
- Remove from the oven. Stir the pork thoroughly. Return to the oven and cook for another 20 minutes, or until the pork is crispy on the top, and there is almost no liquid left in the pan.
Of course, one’s mind goes immediately to slow cooker or crock pot given the length of time this needs to cook.
DO NOT GO THERE.
Honestly, it just doesn’t turn out as well.
The great thing about this recipe? You can use it about a bazillion different ways…
As filling for burritos…
The possibilities are just waiting for you to think up!