This is the type of dish that anyone can make and it extends itself to many different dishes, which makes it ideal for meal prep. You can use it in a sandwich, taco, a rice bowl or enjoy it with some of your favorite sides.
The busyness of this COVID year has had me working more overtime than I could have ever imagined. Even for someone like me who loves to get lost in the magic of cooking, pulling out my old Crock Pot, was like asking an old friend to cover for me as I played hooky. If you are like me, you hate missing a day in the kitchen, where you get to imagine, experiment and create foods that cause you to pause with pleasure at every bite. Let’s be honest, for those of us who spend most of our waking hours working, the thought of cooking dinner for our families can become a daunting chore more than an adventurous escape.
When I cannot escape into my spice cabinet, I just keep it simple with just a few flavor notes. Before leaving to work, gather all of the ingredients.
Jalapeño Crock Pot Pork
- Crock Pot
- 1 Bunch Parsley
- 1 Lemon juiced
- 3 Cloves Garlic
- 1 Tbl Salt
- 1 Tbl Cumin ground
- 1/8 Cup Paprika
- 1 Tbl Olive Oil
- 1 Can El Pato Jalapeño Sauce
- 3 lbs Pork Butt
- Soak parsley in water to clean it. Then shake off the water or use a salad spinner to remove the excess water.
- Add all ingredients except for the pork into a blender. Blend until smooth.
- Poke several wholes into the meat with a knife.
- Place the pork into the Crock Pot and add the blended sauce. Using your hands, rub the sauce all over the pork and make sure to get the sauce into the knife holes.
- Cover the Crock Pot and turn on high. If you will be gone longer than 5 hours, put it on low. Once the meat pulls apart, use a serving fork and tongs to shred the meat.