Well, better late than never.....I took the pictures w/my sons camera and then I couldn't find the patch cord until today. Yesterday was Cinco de Mayo, we celebrated w/shredded pork tacos w/roasted poblano and onion, guacamole, rice, and fruit. I put a 4 1/2 lb. pork roast in the slow cooker first thing yesterday. I cut it into about 2-3" chunks, added a couple of cans of diced chile green peppers, chipoltle sauce, a couple of fresh sqeezed limes, and about a cup of chicken broth. I cooked it all day. The meat turned out very tasty, but not near spicy enough for my taste. I'll spice it up more the next time. I roasted 4 poblanos in the oven, peeled the skin and cut into strips. I sliced 1 onion and sauted in olive oil until I got a nice brown color, added 3 minced cloves of garlic, cooked for about another minute or two then added then poblano. It was delicious. I just shredded the pork, slapped some of it on a flour tortilla and topped w/the poblano/onion, sour cream, cheese, and guacamole. I had cilantro, but I forgot to get it out...cilantro makes everything taste better!! Yo made the rice and guacamole, it was excellent...as usual. My wife makes the absolute-very-best mexican rice. Period.
The fruit was just a mix of watermelon, mango (fruit of the Gods), cantalope, and red grapes.
The fruit was just a mix of watermelon, mango (fruit of the Gods), cantalope, and red grapes.
That pork sounds delicious. I'm doing ribs for Memorial Day-probably half dry rub, half sauced.
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