"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Pork Loin and Beans (Street Tacos & more) Recipe

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This recipe for Mexican Pork Loin and Beans (Street Tacos & more), by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janene Corrie


5 -7 pounds boneless pork loin roast trimmed of heavy fat cap
6 whole cloves studded into roast
2 large onions chopped
1 1/2 cups salsa (I use On the Boarder)
4 crumbled bay leaves
3 teaspoons oregano
3 teaspoons cumin
2 teaspoons salt
1 teaspoon smoked paprika
1 1/2 cups chicken stock
1 small can tomato paste (Hunts with oregano and basil)
2 tablespoons dark brown sugar
1 large can Bush's Pinto Beans (optional)

Set slow cooker on low for 8 hours or high for 6 hours.

Place onions in bottom of large slow cooker. Stud pork roast with whole cloves. Mix salsa with seasonings together and slather it over the port roast. Pour chicken broth over it all. I waited until it cooked for about 4 hours and tasted the broth before I decided it needed more punch and added the can of tomato paste and spread it over the top of the roast. You could do this at the beginning.

Approximately 2 hours before serving rinse and drain the beans stir the brown sugar into the beans and add them to the pot. The brown sugar will level out the salty with sweet. When cooking is completed, remove roast and trim any remaining fat and shred meat with forks. Strain the broth to get out the whole cloves and bay leaves. Return meat to pot and serve with warmed flour or corn tortillas, sour cream, cilantro, fresh chopped onions, black olives, avocados, tomatoes and shredded cheese. For a flavor boost squeeze a little fresh lime one it.

Personal Notes:
Personal Notes:
This can be frozen for later meals. It would also be good to make enchiladas, or stew and serve over rice.

"This sounds so good...sounds like what they call Street Taco's here in Houston, on the food trucks". Le'Sann




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