Recipe: Sabrina's Awesomesauce

(Or, a chili experiment gone good.)

Based on


3-4 lbs. pork shoulder, boneless or bone-in, thawed
1 onion (or more, to taste)
1 8oz can Rotel Tomato & Green Chili Original Sauce
1 15oz can Bush’s Black Beans (use 2 cans if you like more beans)
Bunch of tomatoes (as many as you like, whatever kind you like)
1/2 cup lime juice
1/2 cup lemon juice
2 tablespoons Garlic Pepper Seasoning
1 heaping tablespoon cumin
1/2 tablespoon garlic salt
1 teaspoon coriander
1 teaspoon cayenne pepper


Dice onion & cube pork; brown these in a pan. If the roast has a bone, cut off as much of the meat as you can, and set bone aside.

While that browns (stir often), dice tomatoes. Put them and all other ingredients into a slow cooker. Turn slow cooker to low.

When onions & meat are browned (meat will not be cooked through), add them to the slow cooker. Add the bone. Walk away.

Cook on low for 12-ish hours. If applicable, scrape meat off bone into the cooker (or gnaw it off, your choice) & toss the bone (or use it to make a broth).

You can eat the chili as is, or scoop out the meat to a dish and shred the chunks into smaller bite-size bits, then return to the cooker.


Make it paleo: I plan to re-make this for myself with cubed sweet potatoes in place of the beans. Sweet & spicy, NOM.

Play around with tomatoes, beans, onions proportions. Add celery or shrooms or root vegetables.

No comments:

Post a Comment