It's Thursday. . . . and that means it's time to get cooking with my sister's SAS!!
One of my favorite restaurants is called Puerto Plata (Authentic Latin Cuisine). It's not a chain restaurant, it's one of those great hole-in-the-wall type places. When we go, William and I always order the same thing, Pernil (Roast Pork) with red beans (or black beans) and yellow rice! If you've never had Pernil, it's pork cooked/roasted until it falls apart, sort of like BBQ pulled pork, without the BBQ or vinegar/sugar flavors. Instead it's flavored with onions and garlic. It's absolutely fabulous!
In an attempt to recreate the Pernil at home, I started experimenting with pork in my Crock-Pot. I always cook my roast in the Crock-Pot and let it cook until it falls apart. So I figured why not do the same with a pork butt or pork shoulder! Turns out, I was right on the money! When I first started, I used one package (envelope) of Lipton's onion soup mix and water. It's very tasty cooked this way, if I do say so myself! But my sister later turned me onto salsa verde and pork, and I've been hooked ever since! So here is a Usina Family FAVORITE!
Crock-Pot Pork- Salsa Verde Style
What you will need:
Pork (I use pork ribs, they're already cut up for me, but you can also use a pork shoulder or pork butt)
1 jar Pace Salsa Verde
1 large onion (3/4 sliced, 1/4 chopped)
1 package of Vigo yellow rice
1-2 cans Goya black beans
1-2 cans Goya red beans (in sauce)
1 jalapeno pepper chopped (optional)
1 loaf crusty bread
The Pace pictured above is my favorite to use. However, I have a hard time finding it at the regular grocery stores. It's always at Super Wal-Mart and Super Target. I have used other brands and they work just fine. So feel free to use any salsa verde you like. This salsa verde is a tad spicy, it has jalapenos in it. So keep that in mind if you have youngsters that don't like things spicy!