I remember reading the recipe, but when the time came, I couldn’t find it. But, I believe I did a good job of winging it. It called for a boneless shoulder, but the pork loin looked too good to ignore. I also didn’t bother to sear it before putting it in the slow cooker. That’s one less thing to wash. I sliced about half a white onion and put it in the bottom. It was a very big onion. I sat the pork loin on top of it, dumpt in a can of enchilada sauce and the equivolate of one package of taco seasoning. Sweetems believes everything is better with taco seasoning so I buy big jars of it. I don’t, however, let him touch the jar. That’s just too dangerous. Anyway. Put the lid on and set it on high cook. After about three hours, I put in a can of chopped green chilies. Let it cook until the meat falls apart. My pork loin was four pounds and it took about six hours before I considered it ready. I also removed bits of fat as it was cooking. I could not believe how good it was! This recipe is definitely a keeper.
I had to have to sandwich rolls with it. So I made some. I love to make rolls. I make a big batch of dough and keep it in the refrigerator. About an hour before hand, I roll out the amount I need, let them rise, then pop them in a 400 degree oven for about 15 minutes. I try to use it all up under a week. They are always so good. And the perfect complement to carnitas!
Tags: carnitas, refrigerator rolls, sandwich rolls, slow cooker
Up a Creek in Lower Slower Delaware 