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
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
~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.