Shredded Pork

Whether it's a hot summer day by the pool or a cold winter evening, shredded pork always hits the spot. My parents got me hooked on this about ten years ago with a different recipe, and I've been tweaking it to meet my family's taste.  We serve this tangy, southwest treat on buns, with onion slices, dill pickles, cheddar cheese, and mustard as condiments.  Since it slow-cooks all day, your work is done by 8:00 a.m. and you have all day to smell it cooking. Pure torture, I tell you!




Start with a 3 pound pork loin - the leaner, the better. Place it in the crock pot.

Next, heat 2 tablespoons of olive oil in a heavy skillet on medium-high while you dice a sweet, yellow onion.  You need about 2 cups.  Add the onions to the heated oil and stir to coat in the oil.  Mince 2 extra-large cloves of fresh garlic and add them to the onions.  Continue to saute these fabulous aromas for a couple of minutes.  Once the onions begin to turn clear, add one 15-ounce can of diced organic tomatoes, juice and all. Once the tomatoes are incorporated, add one small can of tomato paste and 2 tablespoons of molasses. Cook for about 2 more minutes.

Now add the spices - 2 tablespoons ground cumin, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon salt, and a good grinding of black peppercorns.  If you want a little more kick, add some cayenne pepper to your liking. Stir well and simmer on low for 5 minutes.

Pour the sauce over the top of the pork loan, cover with a tight-fitting lid, and cook on low for 8 to 10 hours.  About 1 hour before you are ready to serve, remove the lid and shred the pork using two forks.  Put the lid back on and let it bubble away for one more hour.  I dare you to stay out of it that long!

Serve with a side salad and your favorite beverage.

Serves 8 really hungry adults, or 10 to 12 adults and kids.