Once I learned about HSP characteristics and matched that up with the large industrial, corporate stuff-the-hog-at-any-cost practices. I decided to explore the possibility that I was just sensitive to THAT KIND of pork. After all, I had tried and loved carnitas at one of my favorite restaurants in Saint Paul, Minnesota called La Cucaracha. I didn't even realize it was pork when I ordered it. So I began to experiment. One of the waitresses at the restaurant said don't do anything to the pork except add jalapenos. So that's what I do. I find a good organic or small farm raised pork butt roast (which is really the shoulder - who thinks of this stuff?) and grind up a bunch of jalapenos in a food processor. The pairing is brilliant. I think my pork butt is one of the reasons the Trophy Wife stays with me. Grandma would be proud.
- 1 High Quality Organic Or Small Farm Raised Boston Butt Pork Roast (I suggest Whole Foods)
- 6 or 7 Good Sized Jalalpenos
- Salt & Pepper
Brown the seasoned roast in a hot pan on all sides until caramelized. Place roast in crock pot. Pulse Jalapenos including seeds in a food processor until a paste forms. Spread past on roast. Cook on high 4-5 hours or on low 6-8 hours. This depends on the size of your roast. Serve with heated tortillas, tomatoes or whatever toppings you like.
Depends on roast size, but usually serves about 6-7 people.
230 Calories Per 3 Oz Roasted Serving. Does not include the tortilla or tomatoes.