Follow it exactly or deviate a bit - I can't see how it would turn out wrong!
-2 to 3 pounds of pork (I used 2.9 pounds Boston butt)
-1 14oz can of diced tomatoes (or equivalent of fresh tomatoes), if possibly, buy organic and no added ingredients
-1/2 BBQ sauce (I used closer to 3/4 given my meat size - I used Daddy Sam's which is gluten free)
-1 4oz can of diced green chilis
-1 small sweet onion
-4 garlic cloves
-1.5 limes juiced (keep the other 1/2 for your beverage!!)
-1/2 orange juiced
-1 tablespoon of agave
-shakes (no measurement involved) of garlic salt, garlic pepper, cumin, chili chipotle seasoning
Ok, now onto..
Wasn't that easy? Okay, well, fine. Dice the onion, garlic, jalapeno's, chilis (if not already diced). Yup, that's it!
Uncover and serve with either lettuce for a wrap or on its own. Don't forget avocado! The amazing dish after 7-8 hours on low.
Now, no Mexican meal is complete without a Margarita. Here's a super awesome/potent margarita (I think even Robb Wolf would approve of this one)!
-1.5 patron tequila
-1 shot patron citron
-1/2 lime (use the other leftover half from dinner)
1. Mix ingredients over ice. Stir. Squeeze 1/2 of lime. Devour (safely) with your meat!
Can't wait until next time. Expect a special Easter post from me. I've got a cute thing up my sleeve :)