This is an experiment with pork roast, fresh tomatillos and jalapeños
5 large tomatillos, husked and rinsed
3 medium jalapenos
2 cloves garlic
1 small handful fresh cilantro
1 2lb pork loin roast
2 TB olive oil
1/2 tsp cumin
1 tsp oregano
1/2 tsp cayenne
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
Slice husked tomatillos in half , slice jalapeños in half(remove membrane and seeds for less heat)
Place them on a baking sheet and put them under your broiler and char.
Flip and char the other side.
Place the tomatillos and jalapeños in a food processor with garlic and cilantro, process until smooth. Salt and pepper to your preferred taste. Set aside
In a small bowl mix cumin, oregano, cayenne, salt, pepper and onion powder.
Rub into pork roast.
Heat oil in a skillet over medium heat.
Add seasoned pork roast and sear on each side(about 2 minutes per side should do it)
Place roast in slow cooker and cover with tomatillo sauce.
Cook on low 6-8 hours.
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