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Ingredients
- De-stem 1 or 2 large jalapeno peppers
- 5 med-lg tomatillos - remove outer shell
- 1 tbsp crushed garlic
- 1/2 tsp black pepper
- 1/2 tsp chili power (or cayenne)
- 1 "palm" whole dried oregano (available at Mexican store)
- 1/4 bunch fresh cilantro
- 1/2 tsp salt
- 1/2 med onion
Details
Preparation
Step 1
Boil jalapenos in 3-4 cups water for 15 min on High.
Add tomatillos to water; boil for additional 10 min (until soft)
Remove from water (reserve water).
Add all ingredients to blender including 1/4- 1/2 cup water from peppers. Puree
Pour into crock-pot.
Dry Rub
1 tsp Black pepper
1/2 tsp Garlic Power
1/2 tsp Salt
1/2 tsp Chili pepper
2 tbsp whole dried oregano, crushed
Mix in bowl. Dry rub over entire roast (3-4 lb cheapest pork w/o bone). Lay rub d roast in crock-pot Cover and cook on low 12-18 hours.
Remove pork from pot. (reserve wet bath) Cool slightly until able to handle. Shred. Place shredded pork in broiler pan without rack. Add approx 2 cups of wet bath to pork.
Set pan approx 5 inches from flame. Broil for 10 minutes. Remove
Stir. Check moisture level. if needed, add more wet bath. m to broiler, broil an additional 10 min or until 'crispy'.
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