Delicious, falling apart, super easy. Now that’s a recipe I can get behind!
Here in Southwestern Colorado Fall is upon us. The days are getting shorter, the evenings are cooling down, and the humming birds have migrated south in search of warmer climes. It’s a wonderful time of year here, where the mornings are crisp but the days are still warm enough to enjoy a day hike, or walk down the river trail.
I find myself standing on our deck looking down the valley towards New Mexico and I remember why I love living here. Yes, winter will be here soon, and now is the time to prepare for colder weather and that white stuff that falls from the sky between December and April. But Fall is so beautiful.
When I lived in California, I never thought much about the seasons. We really only had two, after all. Cool and rainy, or hotter than the surface of the sun. Only a couple of weeks of weather in between. I never thought about having four distinct seasons; Summer, Fall, Winter, and Spring. Here in Durango, we are so lucky to enjoy all four seasons!
This pork roast recipe is such a weather appropriate recipe for this time of year. For those busy moms out there who have trouble finding time to cook, this one’s for you! So super simple it’s laughable. And it truly is a “fix it and forget it” recipe. So little effort expended and you are rewarded with an amazingly mouthwatering main dish.
It only requires 3 ingredients, with a few optional ones if you want to kick it up another notch. Start with a large pork roast, mine was a bone in pork shoulder roast weighing in at just over eleven pounds. I would recommend a boneless roast if you can find it, I spent about 1/2 hour cutting the bone out so the roast would fit in the crockpot! Add one diced onion to the bottom of the crockpot, set the pork roast on top and pour 1 jar of 505 Southwestern Green Chile Sauce over the top.
Now I’m not sure if this sauce is available nationwide, since green chile seems to be a regional delicacy. If you can’t find this specific brand look in the mexican food isle for some type of green chile salsa. The ingredients in this sauce reads: Hatch Valley green chile peppers, tomatoes, water, rice flour, onion, salt, garlic powder, and lime juice concentrate.
Set your crockpot on low for 8+ hours. I cooked mine for twelve (overnight). You could also cook it on high in 4 hours or so, I would think. I will also be posting recipes that use this delicious roast, but if you don’t want to make something specific out of it, i.e.: pulled pork sandwich, tacos, wrap, enchiladas, etc… you can serve it as a main dish, add a green salad, some potatoes, broccoli, or green beans, and call it dinner!
- 1 Large Pork Roast, Boneless (~10 Pounds)
- 1 Yellow Onion, Diced
- 1 16oz Jar 505 Green Chile Sauce
- Large Crockpot for cooking
- Add diced onion to bottom of crockpot
- Set pork roast on top of onion
- Pour green chile sauce over the top of the pork roast
- Cover with lid and cook on low for 8-12 hours, or on high for 4-5 hours
- Serve with a couple sides and enjoy for dinner tonight!