 | When I first moved to Texas, I had never tried queso. Once I tried it, there was no going back. Any party is made better with a crockpot, a block of Velveeta and a couple cans of Rotel. This pulled pork recipe would be equally amazing in tacos, enchiladas or burritos, but served on a bolillo roll with queso would be my top pick. I only intended to eat half of this sandwich, but I may have devoured the whole thing. I cannot believe I didn't eat queso for nearly 20 years of my life, what was I thinking? Imagine if I hadn't gone to college in Texas. I wonder if I ever would have tried it. |
1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 onion, peeled and chopped
1 pork shoulder roast
½ cup salsa verde
1 cup of beer
1 avocado, diced
2 tablespoons sour cream
juice from one lime
½ teaspoon salt
8 bolillo rolls
queso (jarred or Velveeta variety)
Combine cumin, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and cover with the seasoning mixture. Pour the salsa and beer over the roast, then cook on low for 10 to 12 hours. Shred the pork with two forks and return to the crockpot for 20 minutes more. In the mini-chop, process the avocado, sour cream, lime juice and salt until smooth. Serve on bolillo rolls smeared with the avocado sauce and topped with queso.
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