I totally forgot this pork was expiring (um, yesterday) and didn't fire up the slow cooker this morning, so I made it as an oven roast. But it's pretty much a dump recipe, so it would work in the oven or the Crock-Pot equally well. (Although, like most things, it would probably be juicier in the slow cooker.)
- 1/4 cup cider vinegar
- 1/4 cup brown sugar (unpacked)
- 1 Tbsp paprika
- 1 tsp chili powder (mine was a heavy teaspoon...by mistake)
- 1/2 Tbsp cumin
- 1 Tbsp garlic (minced)
- 1 square of dark chocolate (like those Ghirardelli or Lindt squares...I used 85% dark)
- fajita fixins (cheese, tomato, guacamole, whatever floats your barco)
Throw everything in a casserole dish and cook at 350 degrees for 45 minutes (or until meat is thoroughly cooked).
FOR THE SLOW COOKER:
Throw everything in the Crock-Pot and cook on low for 7-8 hours (or until meat is thoroughly cooked).
I served it on whole wheat wraps with shredded pepperjack, guacamole, and black beans. Yum.