This recipe is one from my Thanksgiving cooking magazine binge. I would have never guessed including salsa-- but somehow, the heat in the salsa is balanced out in the end with the cumin, cider vinegar and brown sugar, and it blends in nicely. The greatest thing about this recipe is that the slow cooker eliminates the need to actually pull the pork. By the end of the cooking time, it shreds with little help. The juices drip everywhere and soak into the bun (this is a good thing). As described by Fine Cooking, "You'll need...lots of napkins."
The sweet potatoes are an easy fix from Men's Health (buried at the bottom of the pork kebab recipe): sweet potato, salt, olive oil, chili powder, done.
No comments:
Post a Comment