I have been searching for a recipe like this ever since I tried the sweet pork at Costa Vida (and Cafe Rio.) I have tried so many recipes but none were exactly what I was hoping for. THIS WAS!!!! My friend Lana told me about it at a soccer game and I went straight to the store to buy the ingredients. The text I sent her the night I made it was something along the lines of “I’M DYING IT’S SO GOOD!” As each kid walked in the door they said “What smells so good?” Heaven.
Ok to the recipe….. the best part is that it’s so simple.
2 pounds pork shoulder
1 can (7 3/4oz) El Pato Jalapeno Salsa
(Dont let the Jalapeno throw you- its not spicy and has just the right heat.)
1 cup brown sugar
Then if you like you can add a little:
Ground cumin (I added 1/2 tsp), Oregano (A few shakes) &/or Pepper
Throw everything in the crock pot and leave it for 4-6 hours on high or until it starts shredding off the bone. Take the delicious hunk of meat out of the pot- then put the leftover sauce in a pan and boil it down to remove some of the water. When the sauce is thickened put your meat back in the crock pot, and as you shred it, sprinkle a little salt and add the sauce- the warm meat will absorb the salt and sauce and….oh my. I’ll say it again- this is the best recipe I have ever tried!