It may be a bit early for cinco de mayo snack ideas but, I couldn’t help but to make a run for the border and slowly cook out another crockpot creation. Have yourself a look-see (below) at all of the ingredients and methods used for this dish as I begin to slice, pull and smush said constituents of this crock-pot cooked pork loin dish while pondering over some mexican (pulled pork) meal ideas to be used for the next couple of snacks…
Ingredients
1 Yellow Onion (sliced into 2 halves)
1/2 Jalapeno Pepper (sliced into 2 halves)
3/4 Yellow Pepper
3/4 Red Pepper
2 Tbsp Tequila
2 Habanero Peppers (sliced)
2 Limes
1 Garlic Bulb (broken up and peeled)
15 Portobello Mushrooms
1/2 Tbsp Salt
1/2 Tbsp Pepper
2 Quick Shakes Of Crushed Red Pepper
1 Tbsp Honey
1, 2.75 Lb Pork Loin
1/2 Cup Green Salsa
3/4 Cup (Distilled) Water
2 Cases Of Negra Modelo – for consuming afterwards, along w/ the meal(s) (optional 
)
1 Pinata (optional )
Methods
Get your trusty old crock pot out and get that puppy ready and set on LOW for a slow cooked treat! After seasoning the first side of the pork loin with the salt, pepper, crushed red pepper and honey, pour on 1 Tbsp of tequila then squeeze 1 whole lime around. Next, flip the loin and repeat same steps. Once your pork loin has the seasoning applied to both sides, drop it in the crock-pot, add all of the remaining ingredients on top and all around then close and seal the crockpot down. Now, tilt you your sombrero sideways and get you some rest (or find something else to occupy yourself with), the crock-pot will do all of the work for the next 4-6 hours, prior to you opening the lid and flipping the pork loin over then stirring the toppings all around. Close and seal the lid afterwards and leave shut for another 4-6 hours. For this particular recipe, I left it closed for a total of 8 hours, 4 for each side, resulting in a total cook time (on low) of 8 hours. The rest is pretty simple – the pork loin will be so tender that turning it into to pulled pork will be as easy as pulling the pork off of their bones (if it hasn’t already fallen off the bones) and using a fork to break up the remaining chunks. Also to state, breaking up the peppers and garlic can be quickly down by smushing with a fork, however, the portobello mushrooms and onion halves will need to be individually sliced into pieces.
Hold Your Horses!
Lastly, please don’t lose your appetite just yet because, well, with all this tequila lime flavored pork loin, I’ve got a few variations of Mexican Snack Ideas coming your way. Amongst them would include but would not be limited to the following: fajitas, quesadillas, nachos, burritos and enchiladas. What about YOU? What would you like to see it used for? Or, better yet, what would you use your Tequila Lime Pork Loin for?
To Note: Some of you (pet lovers) may be thinking, “come on Scotty, throw a dog a bone” but, please understand, with the habanero, jalapeno and crushed red peppers along with the green salsa, these pork loin bones will definitely be TOO spicy for Fido. Maybe next time.
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