Life is full of surprises. When it comes to Mexican cooking, in my mind I have never associated sweet with the bolder flavors usually used to enhance meats. When I first heard about sweet pork, I was reluctant to try it. It just didn’t seem ‘right’ to mix sweet with a Mexican-style pork. Okay, so I was wrong. It is very delicious.
This pork recipe is incredibly easy. Easy, easy, easy. You’ve-got-to-be-kidding-me easy. Simply toss a pork shoulder in the crock pot along with three other ingredients, set the crockpot on low and walk away for 10-12 hours. I’m pretty sure that you can find something to do with your time while dinner cooks.
Although I used this pork in a salad, it works very well as a filling for soft-shell tacos or burritos. Be sure to top the salad off with Creamy Cilantro Tomatillo Salad Dressing. So amazingly good!
I got this recipe from Mirien, the same recipe inventing/tweaking genius who provided me with the recipes for Cilantro Lime Rice and Creamy Cilantro Tomatillo Dressing. When I grow up, I want to be like Mirien.
Prep Time: 30 mins | Cook Time: 6 – 12 hours | Total Time: up to 12 hours 30 mins
Sweet and savory combine beautifully in this sweet Mexican-style pork. Serve in Mexi-style salads, burritos or even soft-shell tacos.
- 4 pounds pork roast (I used a pork shoulder)
- 1 cup salsa (Get a really good salsa. I used my homemade salsa.)
- 1 cup brown sugar
- 1 tablespoon ground cumin
- Place pork in crock pot.
- In a medium bowl, mix together the salsa, brown sugar, and cumin. Pour mixture over pork.
- Cook on low for 10-12 hours or on high for 6 hours.
- Remove pork from crock pot and shred with two forks.
- Return shredded meat to crock pot and mix with the juices. Allow to cook for another 15 (or more) minutes. It doesn’t hurt the meat to sit in the juices longer.
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