Friday, January 08, 2010

Shredded Barbeque Pork with Black Beans

It's cold, it's dark and there is no sign of summer in any way, shape or form. The snow is still on the ground and, in my most pessimistic moments, I'd almost dare say I am sure the sun's left us for good. Global warming? Ha! Half of the globe is snowed in and iced over, and the other half is drowning in rain. Kinda sort of. But look at this cold or is this cold??

I'm exaggerating a little bit but yesterday was one of those days where a healthy salad, a quick snack or a boring sandwich could not have managed to make the blues go away. Fortunately, I have just the food for that! The beautiful smell of barbeque wafting from your crockpot will put a smile on your face and make you feel a little warmer inside, and with the help of your faithful storage items, this dish is a cinch to make. Global warming? Huh. Cold outside? It's all good. Just pull up to the table, grab a plate and enjoy this gorgeous summery dish. If you don't like pork, it can easily be made with chicken or beef.

Barbeque Pulled Pork

1 pork roast (about 1lb for four)
1 medium size onion, peeled and sliced thin
1 small can of tomato sauce
1 small can of roasted green chiles
2 cups of your favorite barbeque sauce
1 teaspoon of ground cumin
1 teaspoon of chili powder
1/2 teaspoon of oregano
1 can of black beans, drained and rinsed

Sour Cream

Fire up the crockpot and add the onions, tomato sauce, chiles, barbeque sauce and spices and stir. You can cut up the roast in chunks or put the whole thing in whole, whatever fits best but turn it over once or twice so it's covered in barbeque/tomato sauce.

Cook on high for 6 hours or until the meat is tender. Pull the pork out, shred it with two forks to pieces and stir it back into the sauce. Taste and adjust (you might like more cumin or chili). Stir in the can of black beans. Heat for another ten minutes or until the beans are hot.

Warm the tortillas, put one on a plate and put two heaping spoons of barbeque pork in the middle. Add a dab of sour cream and salsa, roll up and eat! For some crunch, you can top it with some shredded lettuce.

This meat is also good over a plate of tortilla chips nacho-style or served over rice.

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