3 lbs Lean Pork
2 T Olive Oil
2 Large Onions, Chopped
4 Cloves Garlic, Minced or Pressed
6 T Chili Powder
1 T Cumin
2 t Oregano, Crumbled
1-2 Fresh Jalapenos or 2-3 t Red Pepper Flakes
1 1/4 Cups Water
1 t Sugar
1 1/2 t Salt
1 Small Can Tomato Paste
1 Cup Half & Half
Trim and discard fat from meat and cut into 1 inch cubes. In a wide frying pan if using a slow cooker, in pressure cooker or large stock pot if that's you're using, heat oil over medium heat. Add meat and brown lightly, add onion, garlic, chili powder, cumin, oregano. Cook until onion is limp. Move into slow cooker. Stir in water, sugar, salt, tomato paste.
For Slow cooker cook covered all day on medium.
For Stock pot cover and cook on low heat for 2 hours or until meat is shreddable.
For Pressure cooker. Cook on low heat for 1 hour.
Stir in half & half, cook until mixture boils. Shred meat.
Serve over steamed rice garnished with fresh avocado, sour cream and lime.
Can be also be used for tamale or enchalada filling.
Background: This recipe is a staple in our house, everyone loves it and it makes a great next day meal in enchaladas. xo