There’s a certain burrito restaurant (rhymes with Schmipotle) that I can’t get enough of. But at $9 a pop, their delicious burritos put quite a dent in my wallet. Instead, my wife found this recipe and we haven’t looked back. It takes less than 10 minutes to prep this, and once you throw it in the crockpot, you’re basically done. We get a 2+ lb. cut of pork (usually pork shoulder, but whatever is cheaper will do!), and this makes enough for generous helpings, plus lots of leftovers.
I love to eat this served with home-cooked Cilantro Lime Rice (recipe forthcoming), or like the picture, next to a giant baked sweet potato. The potato is the healthier choice, the rice is tastier. Either way, you get a lot of protein and some complex carbs guaranteed to fill your stomach AND keep your wallet full.
If you can’t find chipotles in adobo sauce, just use a jar of salsa or a can of chipotle sauce. You can’t really screw this up.
|Prep time||5 minutes|
|Cook time||8 hours|
|Total time||8 hours, 5 minutes|
|Meal type||Main Dish|
|Misc||Pre-preparable, Serve Hot|
- 2.5lb pork roast (most cuts will do here, but we use shoulder)
- 1 can chipotles in adobo (this is spicy, use less or sub salsa in for a milder flavor)
- 1 cup water
- 4 cloves garlic (smashed)
- adobo seasoning
|Add pork, chipotles (or salsa), smashed garlic, and water into crockpot.|
|Season the roast with a large pinch of salt, plenty of pepper, a generous pinch of abobo (approx. 2 tsp) and cumin (approx. 1 tsp, or to taste).|
|Cook on low for 7-8 hours.|
|Remove from heat and shred with two forks. Discard bone and layer of fat on top, if your pork had it. Serve with rice, tortillas, black beans, or anything else you desire.|