What a Crock: Andy's Spicy Green Chili Pork

I'm always on the lookout for sure-fire crock pot recipes that are guaranteed good.

The run down This pulled pork recipe goes against some of the crock pot standards, but given the outstanding taste, I can look past them. For one, it's not an entire meal in the pot. It's just the meat, and meat a meal does not make. Number two, it's a "dump and run," but when you get home, be prepared to put in about 30 minutes of work.

The taste The meat came out so tender and juicy. The serrano peppers provided for a nice slow burn that wasn't at all overwhelming. In fact, go ahead and throw in a third one if you like some spice. The green chili salsa kept the meat moist and flavorful.

The ease Here's another easy crock pot recipe that can yield a ton of leftovers. I'd recommend getting a four or five-pound pork shoulder from your butcher to use in this recipe. It's hard to find a smaller cut because of the large fat content. That's the beauty of a pork shoulder. Great segments of meat are surrounded by heaps of blubber--making it perfect for a crock pot. The fat keeps the pork from drying out while cooking and should be left in place during preparation.

The bigger piece should still fit nicely in the pot. Dump in some salsa and cilantro and set on low for eight hours. Please note that it doesn't really need to cook for that long. I'd recommend between five and six hours. Take the meat out of the pot and let sit for at least 30 minutes.

Strain the liquids and reserve half. Once the meat has cooled a bit, start pulling it away from the fat, and discard all of that. The amount of fat can gross out some people, but know the process is an easy one. Combine the meat with the reserved liquid. Serve.

The kid factor The kids should enjoy this one because it really isn't too spicy. I made tacos, but feel free to do just about anything with the meat. Make it with nachos, throw some on pizza crust, or even add a little barbecue sauce and make sandwiches.

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