Monday, May 5, 2014


If you know me at all, you will know that I love all things Mexican.  I am OBSESSED with Mexican food.  We have some version of it about once a week. My kids love it.  My husband loves it.  We love it, ok?  So when May 5 comes around, my house is filled with the smell of Mexican food and my glass is filled with a margarita.  I plan for weeks what I'm gonna have.  This year, I decided on a green chile pork roast, shredded and eaten on your choice of nachos or tortilla bread. 

This recipe is super simple and made in the crock pot so there's not that much to do really.  More time for you to sip margaritas, am I right? 

Start with a pork roast.  You can use any cut you'd like, but I always buy a Boston butt.  I like the way they shred better than other cuts.  I think the one I have in my crock pot now is around 7lbs.  I will save leftovers to eat after everyone's in, I mean, for later meals. 

Slice a white onion and layer it in the bottom of your crock pot.  Salt and pepper the roast and lay on top of your onions.  Pour a bottle of salsa verde on top of the roast, chop about 1/2 cup cilantro and sprinkle that on top and then half two jalapenos or Serrano peppers (depending on how hot you like it) and throw them in there too.  Set on high and cook for 4-6 hours.  Once you're ready to shred, take out your roast, pour out half your juice, pop the roast back in the pot and shred your meat.  Simple as can be!

Serve this as a filler for nachos with your favorite nacho toppings, or inside a tortilla for a nice burrito.  I serve this with black beans or some mexicaned up version of pintos, salsa, guacamole, sour cream and cheese.  And margaritas, of course. This stuff is good. 

I'm including my margarita recipe because you can never have enough margarita recipes and no one likes that neon green mix.  Well, maybe someone likes it.  And let's be honest, I'm not gonna turn ANY margarita down.  But just in case you want a pure margarita in your cocktail arsenal, this recipe is for you. 

  • Boston butt (or cut of pork of your choice)
  • white onion
  • (16 oz) salsa verde
  • 1/2 cup chopped cilantro
  • 2 jalapenos or Serrano peppers, halved and seeded
Slice the onion and layer on the bottom of your crock pot.  Salt and pepper all sides of your meat and lay on top of the onion.  Pour the salsa verde on top of your meat and sprinkle chopped cilantro on top of that.  Throw in your peppers, set on high for 4-6 hours or low for 8.  Pour out half of the liquid, discard peppers and shred meat with two forks and mix with the remaining liquid.  Enjoy as filling for burritos, tacos or nachos with your other favorite toppings. 
  • 1/2 cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (8-12 limes)
  • 1 recipe for margarita mix
  • 3/4 cup silver tequila (Patron is my fave)
  • 1/2 cup orange liqueur (Cointreau or Grand Marnier)
  • lime wedges or slices for garnish
Heat water and sugar in a saucepan until sugar dissolves and the water is clear.  Let cool.  Pour into pitcher with lime juice.  Your homemade margarita mix is DONE!  This will keep in the fridge about 7-10 days.  Add tequila and orange liqueur.  Pour over ice and stir with lime wedges for garnish.  This makes about 4 servings.  ENJOY!