Prickly Pork

Name: Prickly Pork
Ingredients: 2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon ground cumin; 4 cloves garlic, minced; 1 teaspoon Mexican oregano; 1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos); 1 yellow onion, sliced (rings separated); 3/4 cup ranchera salsa (or other salsa); Suggested Serving Accompaniments; fresh flour tortilla (optional); taco shell (optional); shredded lettuce (optional); shredded cheese (optional); sour cream (optional); salsa (optional)

16 ingredients

6 steps

Ingredients

2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
4 cloves garlic, minced
1 teaspoon Mexican oregano
1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
1 yellow onion, sliced (rings separated)
3/4 cup ranchera salsa (or other salsa)
Suggested Serving Accompaniments
fresh flour tortilla (optional)
taco shell (optional)
shredded lettuce (optional)
shredded cheese (optional)
sour cream (optional)
salsa (optional)

Directions

1

Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
2

Place meat in the bottom of the crockpot.
3

Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
4

Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
5

Strain meat and vegetables from crockpot.
6

Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.