Slow Cooked Shredded Pork, Shredded Cheese, and Fresh Cilantro on Corn Cup “Gorditas”
Recently, Nicole at M80 asked if I would like to try a sample of Pace’s new specialty salsas I jumped at the chance because I had this recipe on my mind. I also realized that I have never shared with you how to do this so the timing couldn’t have been more perfect.
Pace has actually always been the brand of salsa I buy. It was what I grew up on. Surprisingly though, I really don’t just eat salsa – it is always something I use in something else. The perfect example is this recipe. It just doesn’t get any easier than this! Start it in the morning and by dinner time you have infinite possibilities of what to do with it.
I chose to use the Pineapple Mango Chipotle Salsa from Pace’s new line of specialty flavors this time around and it really added a nice sweet undertone to my usual recipe. The really great thing about this recipe is that you can do this with chicken or beef too. The chicken will take a lot less cooking time, but a beef roast takes about the same amount of time. It will all depend on your cut of meat. I use a pork loin roast because it doesn’t have too much fat. If you use a cut with more fat, your cooking liquid will be too fatty to make a good sauce.
I say that this recipe has infinite possibilities because, once you have the shredded meat, there is just no limit to what you can do with it. I like to just eat it with a little cheese and sour cream in some fried corn tortillas, or you could make corn up “gorditas” as in the first picture. You could use it on pizza, nachos, in burritos or enchiladas, on a salad or on a sandwich bun. It is really up to you.
If you would like to WIN 2 bottles of salsa – 1 Specialty flavor and 1 Picante sauce – plus a recipe guide and a coupon for a free 16 oz jar of Picante sauce or salsa – from Pace just leave me a comment and tell me an idea for what you would do with your salsa. The winner will be chosen by Random.org on Sunday, July 5th.
Original Recipe by Holly
1 3lb pork loin (not tenderloin) roast
1 bottle Pace Pineapple Mango Chipotle Salsa
1/2 cup packed light brown sugar
Optional for added sweetness and flavor 1 can cola
Place the pork loin roast in the crock pot and pour the other ingredients into the pot on top of the roast. Allow to cook on low for 8 hours or until the roast falls apart and shreds easily. Add the shredded pork back into the pot with all the good juices and salsa liquid and serve warm on warm tortillas or as desired.
Recipe for Corn Cup “Gorditas”