"Lou Decruss" > wrote in message
...
>
> Last weekend I had 2 eight pound butts that were cryovaced together
> and frozen so I just did both of them. One I just did a typical
> smoke for traditional pulled pork. For the other one I cut a 2 1/2
> pound hunk off and tried the following recipe. The balance of that
> butt I ground and browned and made taco meat to use for Mexican pizzas
> and froze. I only recently got a new grinder and was impressed and
> how good all three items turned out. I've never used cocoa with meat
> before but I gotta say the stuff was to die for and so simple.
>
> Anyway the recipe comes from the February issue of Real Simple and it
> sure is real simple. And delicious. It calls for store bought salsa
> but I'd made my own with tomatillos.
>
> Lou


Interesting recipe, it seems like quite a bit of added liquid.

Next time try the following.

Place the pork in a 450 degree oven till brown.

Start the slow cooker/crock pot. on high.

Place the browned roast into the slow cooker/crock pot.

Cover the roast with a small can ( 16 oz or so) of red chili/Enchilada sauce
(heat optional)

Cook until you can tear apart with a fork.

Note this also works for Farmer style pork shoulder/ribs bone in or out.

Dimitri