Cocoa-Loco Pork

I know. The name is stupid. But it is fun. And it really is crazy good. Mix 2 cups of salsa with about 2T chili powder, 2T dried oregano, fresh or granulated garlic to taste, 1t cumin, a splash of cinnamon, and most importantly, 2T cocoa powder. Pour it over a pork roast (pork butt is best, but any pork will do) and cook.

Preferred cooking methods:

1. Pressure cooker: Season and brown. Cook on high for about 25 minutes per pound. Natural pressure release.

2. Bake: Season and brown. Bake at low temp (300 or less) until meat thermometer says 165.

3. Slow cook: Season and brown. Plop in all in a crock pot. Cook on low all day.

Pull the meat apart and use it in tacos and burritos. Holy goodness.

I usually do this in the crock pot because I am lazy and it is easy. The meat tends to dry out a bit that way (crock pots suck for white meat). But if you mix the sauce in after shredding, it doesn't matter. Baking solves the dry meat problem, but takes forever. Not good on a warm-ish day. I tried the pressure cooker on this last night and OH MY GOODNESS that was the best pork I have ever had. And, no separate pan for browning. LOVE IT. If you don't have a pressure cooker, you can probably get an old stovetop one at a thrift store. It would do the job just as well as the fancy electric kind.

So I know I violated the Taco Thursday rule by doing it on Monday, but it is worth it. Do it on a Tuesday. Like today. We are having leftovers, so it can officially be Taco Tuesday...