After moving temporarily out of state, my boyfriend and I really started to miss the spicy flavors of our Texas home, so we made this recipe often. It goes really well with homemade flour tortillas. We love it over brown rice, too.
—KELLY EVANS DENTON, TX
PREP: 25 MIN. • COOK: 7 HOURS • MAKES: 12 SERVINGS
1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional
1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, the liquid smoke. Stir in pork, potatoes and onion. Cook mixture, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve pork with the optional remaining ingredients as desired.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Per 2/3 cup: 261 cal., 12g fat (4g sat. fat), 67mg chol., 200mg sod., 16g carb. (3g sugars, 2g fiber), 21g pro.
Diabetic Exchanges: 3 medium-fat meat, 1 starch.