Here's another recipe featuring chipotles in adobo sauce! I begged this off my friend, who throws in a whole can of chipotles into this dish. I use half that amount because I just can't take that much heat. Serve over rice and with sliced avocados or guacamole, which will help cut the heat. Believe it or not, this is great served on a hot summer day. The kids will not go anywhere near this dish, but DH and I love it!
one 3 pound pork loin
one 28 oz. can crushed tomatoes
1 14 oz. can tomato puree
1 large onion, sliced
1 tbsp. dried oregano
2 bay leaves
one 7 oz. can chipotles in adobo sauce
Combine the crushed tomatoes through the chipotles in a crock pot. Place the pork in the crock pot, turning to cover with the tomato mixture. Cook with pork fat side up on low 8 - 10 hours. Turn off the heat. With two forks, shred the pork into the sauce. Serve with rice or tortillas, avocado and shredded Daiya cheddar cheese.
one 3 pound pork loin
one 28 oz. can crushed tomatoes
1 14 oz. can tomato puree
1 large onion, sliced
1 tbsp. dried oregano
2 bay leaves
one 7 oz. can chipotles in adobo sauce
Combine the crushed tomatoes through the chipotles in a crock pot. Place the pork in the crock pot, turning to cover with the tomato mixture. Cook with pork fat side up on low 8 - 10 hours. Turn off the heat. With two forks, shred the pork into the sauce. Serve with rice or tortillas, avocado and shredded Daiya cheddar cheese.
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