Thursday, March 19, 2009

Shredded Pork With Black Beans

This is one of those recipes that came about because I had made my Margarita Pork Roast and had a bunch left over. I started opening my cupboards to see what kind of inspiration I could find in there and this is what I came up with. I cooked the leftover pork in a skillet to crisp it up and then added a few simple ingredients. I actually made this into a burrito for my son and I just ate it as is. Either way, it's pretty darn good and another super easy recipe to make using leftovers.

Shredded Pork with Black Beans
3-4 cups leftover Margarita Pork (recipe below) or any leftover pork roast
2 Tablespoons olive oil
2 Garlic cloves, minced
1 Teaspoon salt
1 Teaspoon ground cumin
1/4 Teaspoon pepper
1 14 oz. can diced tomatoes with green chiles (or a can of plain diced tomatoes will do)
1 14 oz. can black beans, drained

In a skillet, heat olive oil over medium-high heat. Add garlic and stir. Add pork. Cook, stirring often, until pork is heated through and somewhat crisp (about 5 minutes). Stir in salt, cumin, pepper, tomatoes and black beans and cook until well heated. Serve with cheese, sour cream, cilantro and tortillas.

Everyone knows of my passion for all foods Mexican. I made this up when I wanted to do something other than the usual 'rubbed' pork roast. The tequila and lime help to tenderize the meat and the margarita mix adds a little sweetness.

Margarita Pork Roast
3-4 lb boneless pork roast
2 Teaspoons salt
2 Tablespoons olive oil
1/4 cup tequila
1/2 cup margarita mix
Juice of 1 lime

Rinse and pat dry the pork roast. Rub the salt onto the roast. In a skillet, heat the oil. Brown the roast on all sides. Place in a crockpot. Pour over the margarita mix, lime juice and tequila, in that order. Cover and cook on low for 8 hours. Shred and use for tostadas, tacos or in burritos.

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