We enjoy eating the meat on toasted corn tortillas or on good flour tortillas.
Here is what you will need:
- 3 pound boneless pork roast
- garlic or garlic powder
- 1 large can tomato sauce
- 3 or more hot peppers- we have used jalapeno, habanero, serrano, etc.
- 2 tablespoons brown sugar
First, you need to slice your pork roast into chunks. I usually cut slabs about 1 inch thick.
Second, you need to sear the meat in your pan. Add a little olive oil and brown your pork chunks. Season them with pepper, onions, salt, and garlic.
When they are browned on all sides, add enough water to cover the meat. Throw in a few carrots and celery ribs, cover, and bring to a boil. Simmer for several hours until the meat is tender and the liquid has reduced.
Shred the pork with a fork or a potato masher. It should be very easy to pull the meat apart. In the same pan, brown the braised meat. You want it to be a little crispy before we add the sauce.
I mix a can of tomato sauce, 2 cups liquid, 2 tablespoons crushed garlic, and 3 or 4 chopped hot peppers from the garden. I use whatever I have. This time I used frozen habanero peppers I had in the deep freeze. You can add more or less- it depends on how much heat you enjoy. I throw in a small amount of brown sugar to take some of the edge off .
Simmer for an hour or more, until the sauce is reduced. I let the meat sit for about 15 minutes before serving.
My family enjoys this with warm corn tortillas or crisped tortillas. We also use flour tortillas. Tonight, I used what was in the house. We topped them with traditional taco toppings. Lettuce, cheese, salsa, olives, sour cream, and more.