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Tex-Mex Crock Pot Pork Shoulder

huppiemama.com Pork Shoulder Roast

huppiemama.com Pork Shoulder Roast

Freshly Pressed from Huppie Mama:

“{We often do family potlucks at my house with my sister and my parents. Usually it’s a ‘bring whatever you want’ kinda thing, and we end up with something like baked ziti, chicken…”

via Pork Shoulder Roast recipe & Caribbean dinner ideas.

I found Huppie Mama on Pinterest when I was looking to prepare pork shoulder/pork butt with a new twist and she provided the twist—of lemon and orange. I tweaked the recipe a couple of times and came up with my own Tex-Mex version.

I buy the pork shoulder or pork butt at SAMS Club for under $2.00 per pound. I served four people five meals with this recipe.

This recipe can be cooked, divided into 5 portions, and frozen in freezer bags. I sprinkle more spices on the meat before reheating because it tends to lose some of it’s flavor.

Here are seven meals I have made using the recipe:

  1. Pulled Pork, Cilantro Lime Rice (I add chopped cilantro and 1 juiced lime the last five minutes of the 20 minute cooking time for rice and stir.), 2 cans rinsed black beans in beef broth with ½ teaspoon each cumin, onion powder & chili powder; chopped zucchini, yellow squash & purple onion sautéed in olive oil with cracked pepper and Greek seasoning or Adobo seasoning. (I like all the above ingredients piled on top of each other; my boys like the foods separate.) Watermelon.
  2. Pulled Pork BBQ sandwiches (Spread butter on hamburger buns or Texas Toast {The yummiest} and brown in a warm pan. Serve meat on the bread with BBQ sauce {Head Country sauce is my fav), baked French fries, salad, grapes.
  3. Pulled Pork Nachos: Shredded Cheddar and/or Monterey Jack cheese, drizzled cheese or queso sauce, pulled pork and drizzled Chipotle BBQ sauce. (I used a medium aggressive heat, smokey Chipotle salsa from Cantina Laredo, the salsa they serve warm.) I made a mix of half Chipotle salsa and half Sweet Baby Rays BBQ sauce. My guys were making happy noises the entire time they ate; except when the stopped eating to ask for more of the sauce. (Any BBQ sauce with smokey chipotle will work. If in the St. Charles county area, Sugarfire has delicious Chiptole BBQ sauce.) Serve with fruit; mixed melons.
  4. Large Yukon Gold baking potatoes with toppings of butter, sour cream, cheese and warmed pulled pork in its broth. Ladle the pork and broth over the stuffed potato. (My boys were not thrilled until they took the first bite; then they were in heaven!) Serve with salad or fruit.
  5. Pulled Pork Chalupas. Serve on warmed flour or corn tortillas with toppings of your choice: Cheese, lettuce or spinach, tomato, onion, lime wedges (for a squirt of juice), chopped cilantro and salsa. Serve with warmed tortilla chips and fresh salsa for dipping.
  6. Pulled Pork dipped in BBQ sauce, baked homemade sweet potato fries drizzled with olive oil—sprinkled with seasoning salt and Rosemary, veggie & fruit.
  7. Pulled Pork Quesadillas served on flour or corn tortillas with shredded cheese. Serve with sautéed or steamed veggies and fruit salad. I core and cut 1 red apple, 1 green apple, 1 cup green grapes, 1 cup red grapes, 1 can chunk pineapple, ½ cup whole pecans; spoon 1 small container of peach yogurt over ingredients and toss.
GiveMe Tex-Mex or Else

GiveMe Tex-Mex or Else

Pork Shoulder Roast Ingredients:

  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 1/2 large onion cut in chunks, plus 1 whole onion skinned with the slightest portion of ends cut off; just enough to remove the skin off the ends. You want the whole onion to stay together until finished cooking.)
  • 4 large garlic cloves
  • 2 fresh lemons juiced, choose the heaviest fruits—they have the most juice
  • 1 large orange juiced or several Clementines juiced
    • (the two juices combined should equal 1 cup)
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons freshly ground pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Salt
  • One 5-7 pound, bone-in Boston butt (pork shoulder, pork butt – I used a 7.5 lb pork butt

Directions:

  1. Place all ingredients, except the whole onion—NOT the whole onion, in a blender or food processor and puree.
  2. Pour half a cup of pureed mixture in bottom of crock pot.
  3. Place pork shoulder or pork butt in the crock pot and pour remaining mixture over the top and down the sides. Place whole onion is crock-pot. (I love onion flavor but putting one and a half pureed onions in the mixture messes with the texture of the finished recipe. The whole onion can be removed after cooking.)
  4. Cook on low for 9 hours. I checked mine at 7 hours. If it is still tough cut several slits across the top then turn it over and cut slits on the bottom.  It will finish cooking and be ready to shred at the end of 9 hours.

Yum!

 

 

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