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Slow Cooked Salsa Pork Recipe

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This recipe for Slow Cooked Salsa Pork, by , is from Cooking with Cheri & Nild, 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!

Cheryl Sansone


2 top 3 pounds of boneless pork (pork tenderloin is suggested but pork loin will also work)
2 t ground cumin
1 t ground coriander
2 t thyme
salt and pepper to taste
3 cloves garlic peeled and chopped
1 large vidalla onion
1 large green bell pepper
1 large red bell pepper
4 carrots- peeled
4 cups of chopped kale leaves (remove the center rib and chop the leaf)
1 16 oz mango salsa

Recipe taken from food section of Hartford Courant. Recipe from Linda Giuca (Owner of Alforno Trattoria in Old Saybrook) & Christopher Prosperi (owner Metro Bis in Simsbury). Prosperi is one of my favorite chefs.

Cube the pork into bite size cubes but not too small- chunks
In a separate bowl combine cumin, coriander, thyme, salt, pepper. Add the garlic and mix
Add the spice mixture to the pork chunks and toss. Refrigerate allowing the spices to sink into the meat. You can do this for just a couple of hours or overnight.

When ready to cook put the spiced meat into the slow cooker. cut onion, peppers and carrots into bite size pieces. Chop the kale coarsely. Add vegetables and kale to the crockpot. Spoon out the salsa over the pork. You do not need to add a liquid to this. Put lid on and cook on low for 8 hours.

You can make this spicier by adding red pepper flakes or a bit of siracha sauce, but I leave that up to you.

When it is done, you may want to make more of a thicker broth. Just take some of the liquid out and put in to a saucepan. Get a glass and Take 2 T of cornstarch and add same amount of water and mix until a white paste. Add this mixture to your broth in a saucepan. You can spoon a bit over the pork mixture and serve.

Serve the pork dish over cilantro rice

Cilantro Rice

White or brown rice (oddly enough for this dish I like plain old Carolina long grain white rice but others can be made)
Cilantro- about a half a cup, fresh but the amount will depend on your own taste.

Cook the rice according to instructions ( it is usually in the vicinity of 2 cups water to 1 C rice)
Zest the lime ( this means grate the lime skin on a fine grater- tiny)
Squeeze the juice out of the lime - you want about 2 T but it will vary from lime to lime
Chop cilantro

When rice is done add the lime zest and the lime juice to taste. You do not want the lime to overpower but you want the flavor. Add cilantro to taste. Not too much so you may use less than a half cup.

this is great with Mexican or Spanish dishes. It is ideal for the Salsa pork.

Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
My experience with a slow cooker or crock pot is that the time is relative. You can cook a dish in shorter time on high. You really are looking for tenderness but not so soft that things just fall apart. The key to a slow cooker is not to lift the lid.




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