Had mine with Guac and a Salad
Wow, this dinner was absolutely amazing! It was so easy too that it is almost criminal. I am going to put myself out of a job posting easy recipes like this. Anyways, here is a quick easy and to die for meal form your crockpot that I know you all pulled out after reading this post.
Ingredients:
1 large Pork butt
1 can (8 oz) of El Pato Mexican hot sauce. Or make your own, it is basically just tomato puree, water, chiles, garlic and onions.
Directions:
1. Put the pork butt in your crockpot/slow cooker.
2. Pour the sauce over it.
3. Leave in the crockpot on low to medium for 20-24 hours.
4. Using tongs, pull the pork apart and stir in the cooker. It should fall apart almost on its own. (if your pork is not flavorful enough for you at this point, you can add a little extra garlic, onion or salt).
5. Serve and enjoy!
This is absolutely delicious with a little bit of your homemade guacamole!
January 31st, 2009 - 10:12 am
SoG,
Another good recipe is to use Las Palmas red chile sauce. Cook a pork loin in the oven all day on low temp (or crockpot it) with a can of red chile sauce. When it’s done shred it up and put it in the crockpot with another can of red chile sauce to keep it warm. Serve as you would carnitas… with lime, fresh cilantro, onion, and avocado slices or guacamole.
I’ve had mixed results with El Pato… I think because using the whole can is just too spicy for me. I like the taste, but then I get the burn from it. Do you think it could work well by diluting it with water or just using less of it?
I’m gonna have to get the crockpot out, so that I can cook while I’m at work.
I personally LOVE these easy recipes. I don’t eat pork often simply because I lack good recipes and familiarity with cooking. Also hubby isn’t a big fan because his mother scarred him for life with her dry, tasteless pork roasts.
Remind me to send a good pork loin rub recipe. It’s spicy though, so if you’re feeding kids they might find it burns their lips.
TrailGrrl
January 31st, 2009 - 12:09 pm
I should have added that all natural, minimumly processed no hormone pork butt costs me $1.29 per pound! Talk about budget eating.
Trailgrrl,
It doesn’t get much easier and more flavorful that this! A crockpot can make even the most culinarily challenged look like a gourmet cook! As for the El Pato (we consider that mild around here!) yes you can dilute it down. It dilutes itself pretty well if you get a decent sized butt anyways.
January 31st, 2009 - 12:53 pm
ok today is the farmers’ market finally in the dead of winter. I will tell them I need a BUTT.
The 1/4 beef I’m considering is all natural no hormone, and pasture raised (might be a grain finish, I’m not sure). I don’t think she’s certified organic, but we all know that doesn’t mean much since it’s pretty expensive to get certified. It would be 2.19/lb which is darn good considering you are getting pretty much any cuts you want.
I think that since I took antibiotics last winter for bronchitis (for about 6 weeks… the first four they thought it was a sinus infection so that antibiotic really didn’t do the trick) that I’m not digesting certain foods very well. I LOVE spicy food but I don’t feel so great later, even with chili powder. Same with raw onions. Maybe I am just getting OLD. I think the small El Pato can is deceptive… I thought it wasn’t much and dumped too much on some beef and it really soaked in.
TG
January 31st, 2009 - 1:59 pm
I just ate the leftovers of this for lunch with some salsa and sour cream. Wow this is good. i cannot describe well enough how good this is.
The SoG
January 31st, 2009 - 4:20 pm
I put El Pato on the shopping list. I like stuff that does well as leftovers. And if I will also eat it for breakfast, even better.
There is something about beef and pork roasts that makes them somehow get better after the first day. I don’t know if the spices and flavors get more a of a chance to do their thing in the refrigerator or what. The pork loin I mentioned was really good leftover as breakfast carnitas. I swear it wasn’t hangover food!
I recently discovered that leftover chili is good with scrambled eggs. Sometimes you have to go to stay at other people’s houses to try something that you normally wouldn’t think of as going together.
TG
January 31st, 2009 - 8:30 pm
I will definitely try this pulled pork some time soon. Probably not til next week since I just got a good deal on a ton of ground beef and have no freezer space. Nothing but beef this week.
I had a similar experience with spicy food. The hotter the better, ever since I was a small child. Ever since I had my gallbladdar removed 4 or 5 years ago, my stomach just can’t handle the extremely hot anymore.
January 31st, 2009 - 9:20 pm
Ooooooh. Want! But tomorrow is pot roast night.
February 1st, 2009 - 9:04 am
Trailgrrl,
Sometime leftovers are the best part!
Roger,
I never knew you had you gallbladder removed! Yeah I can picture the difficulty with the hot.
Meese,
There is always the night after tomorrow night! lol
February 1st, 2009 - 12:32 pm
I loooooove making pulled pork. I think pork is my all-time favorite meat for versatility, though lamb is a contender, too. I smoked 27 pounds of pulled pork on my grill (in two batches) last September for my son’s birthday party. It’s one of his favorite carnivorous foods.
http://web.mac.com/gandasalvesen/iWeb/Site/Blog/7897BC5F-D0CC-4F06-A5E6-E822D76F7B8F.html
This morning I am having neighbors over for a brunch. I’ve just tried the new internet sensation, Bacon Explosion. I assembled it last night and put it on the the grill to smoke this morning. It’s done, sitting in the warm grill until serving time. Looks just like the internet photos, hope it tastes as good as it looks.
http://www.bbqaddicts.com/bacon-explosion.html
February 1st, 2009 - 5:01 pm
Ok the bacon explosion looks amazing!
February 2nd, 2009 - 8:43 am
SOK,
Thanks again for another awesome recipe!
February 2nd, 2009 - 9:19 am
Anna,
That looks like an amazing party! And sounds like great food too. I miss the beach so much. I am going to try a bacon explosion minus the bbq sauce and the sausage. I am thinking i will use ground beef, lamb or buffalo instead.
Troy,
Anytime! I almost feel guilty for accepting thanks when it is this easy to make though. lol
February 4th, 2009 - 12:32 pm
It has been brought to my attention that some slow cookers might not be hot enough on low.. if this is the case for yours then use medium heat instead!
The SoG
February 21st, 2009 - 8:13 pm
[...] My current DVD is episode seven and eight of “Band of Brothers.” After that I’m sticking with the TV theme and putting in some “House” episodes. For dinner? Maybe some homemade hot wings or some leftover pulled pork (easy, easy recipe thanks to Son of Grok). [...]
June 7th, 2009 - 6:33 am
….silly question – I don’t think asking for “pork butt” in an English shop would get me very far (tempted to try though lol)- do you know what else it is called??
Do you mean a ham? But then that’s cured and stuff……
Thanks!
June 7th, 2009 - 6:55 am
Newbie,
Not sure what to tell you. It is literally a pigs butt and is known as pork butt here. You sure that it wouldn’t be called that there as well?
The SoG
June 7th, 2009 - 11:11 am
Hey thanks for the reply! Nope, no butts over here I’m afraid! I may have to look into it… If I find out I’ll let you know. Once I’ve stopped drooling over your recipes that is…!
August 21st, 2009 - 12:19 pm
Quick update…. a far-flung webpage and comparing recipes seemed to show that “butt” is shoulder – at least over here!
I have one on order from a free-range, rare breed, happy little pig and will be trying this one out. Cheers!
May 17th, 2010 - 1:15 am
[...] 17, 2010 by The Foodee Delicious pulled pork son of [...]
May 24th, 2010 - 1:02 pm
SoG,
I just saw your recipe for the BBQ sauce as well…how would you add that to this pork? Cook first and add later on???