Friday, December 2, 2011

Tamale Pulled Pork w/ Cornbread

Time for a break from Thanksgiving side dishes!  I've made this pork before and its so incredibly easy and really really good!  Its sort of a mix between pulled pork & mexican.  Plus, pork loin is a leaner cut of meat than pork shoulder used for pulled pork.  This is one of those great meals that you throw in the crock pot and have a home cooked meal when you get home from work.  Plus, we had plenty of leftovers for at least another two meals each.  You make some cornbread muffins and serve over the top!  I also made homemade refried beans to go alongside this one.

Tamale Pulled Pork with Cornbread

large pork loin
2  28oz cans crushed tomatoes
1 onion, diced
2 tsp. cumin
4 chilis from a can of chilis in adobo sauce, chopped fine (or more if you like spicy, less if you don't)
1 tsp. salt
corn bread muffins

Place all ingredients except cornbread in slow cooker and cook 5-6 hours on high or 7-8 hours on low. 

When it is fully cooked, shred the meat with a fork (it was so incredibly tender at this point it just fell apart when I put the fork in it).  Serve over the cornbread.

No comments:

Post a Comment