It’s January, which, for those of us in the northern parts of the Northern Hemisphere, means that we’re cooped up and grouchy. We don’t want to cook, we’re too broke to go out, and our cats view us as the only viable source of warmth in a cold bleak world. It’s time to get out the freelancer’s friend, the slow cooker.
Here’s the young man’s recipe for Mexican pork. Buy some tortillas and salsa or just eat it from the pot (as he does) one forkful at a time.
2 pork tenderloins
1 jar tomatillo salsa
1/4 cup + balsamic vinegar
Juice of 2-3 limes
4 tbsp cumin
Hot pepper to taste
2 crappy beers someone left in your fridge
Heat some oil, add spices and brown the outside of the pork.
Deglaze the pan with the balsamic, add half a beer, and bring to a boil.
Transfer the contents of the skillet to the slow cooker. Cook on low all day.
The broth can be frozen for re-use, or you can use it to flavor beans. I put al dente beans in the slow cooker with the pork.
For a sweet twist, add a cup or two of apple cider to the liquid.