Friday, August 3, 2012

So, when is it a new recipe?

I have a bad habit of changing recipes.  (Mostly due to lack of original ingredients.  aka PLANNING!)  To the point, sometimes, that they are barely recognizable as the original thing.  I contemplate whether or not to keep the recipe and realize that I have to make a ton of edits in order for it to be the same the next time I make it.

I made this amazing pork dish the other day.  Its original name was Barbacoa Beef.  Already I'm sure you can see a major difference in the basic ingredients.  I don't want to take credit away from some one who created the original recipe, but, at the same time, I would like to recommend it the way *I* made it. 

So, here it is:

My recipe for Barbacoa Pork, based loosely off this Barbacoa Beef recipe.


3 lbs pork loin roast  (really, any hunk of pork)
5-7 cloves of garlic
1 medium onion
1/2 lemon and its juice
2 Jalapenos
3 tbsp of chopped cilantro
1 1/2 tbsp ground cumin
1 tbsp chili powder
freshly ground black pepper
3 bay leaves


~Place garlic, onion, lemon juice, cumin, chili powder, jalapenos, and cilantro in a blender or food processor.  Blend into a paste (or liquid).

~Place your hunk-a-hunk of burning pork into a sprayed crock pot (I use olive oil in a fancy spritzer thing instead of Pam.) 

~Rub your meat down with your paste.

~Throw in the bay leaves and lemon half (after being juiced, of course)

~Add a dash of S&P.

~Turn that bad boy on high and walk away.  My frozen** hunk of meat took 6 hours on high and 2 on low. It was cooked to perfection. 

~Shred the meat and serve in a nice, warm tortilla with all of your favorite toppings- Chipotle or Moe's style.  Olives, cheese, cilantro, salsa, sour cream, guac, black beans, etc.  OR, do what we did, and serve it up as a salad.  (I did add some more cumin to the top of mine and E's.  I didn't want it to be too spicy for the kids.)

There you have it.  My version of a chipotle beef, but with pork and jalapenos.

**If you know me well, you will understand why my meat was frozen.  I suck at organization and pre-planning that the laying out of the meat necessitates.

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