Slow Cooker Mexican Pork #Foodie Friday #Food of the World

Memorial Day weekend is upon us and we have so many plans, two parades and a party. Our pool club opens up on Saturday. There will be plenty of blue lip children shivering around in the still to chilly water… but they don’t care. If there is a pool it’s summer in their minds. Hope you have a fun and relaxing weekend.

This Slow Cooker Mexican Pork recipe is my send off to Mexican cooking. My family and I really enjoyed the recipes we made and we discovered that Mexican food can be light, healthy, and easy to make…especially if you use a crock pot.

We plan on eating this dish several times this summer and maybe into the Fall. It works both when it’s hot and cold outside. I like the idea of coming home to this dish after a fun day in the sun.

Slow Cooker Mexican Pork

by Diane Balch
preparation time: 15 minutes                                          serves: 6 – 8
3 pounds of boneless pork loin frozen
2 medium onions chopped
6 large potatoes peeled and cubed
4 cloves of garlic chopped
1 28 ounce can of diced tomatoes
1 16 ounce jar of hot salsa
1/2 teaspoon of salt and pepper
1) Place pork loin in a large crock pot
2) Put potatoes and onions around the meat.
3) In a large bowl mix the tomatoes, garlic, salsa and salt and pepper together. Pour over meat and potatoes.

4) Cook on low for 8 hours if pork is frozen. Cook 4 – 6 hours on low if pork is thawed.

5) When the meat is done remove the pork loin from the crockpot. Shred it and return the meat to the pot. Mix well with sauce and potatoes.

6) Serve over rice or with tortillas. Garnish with avocados and sour cream.