As I promised in my Easter blog, here is the recipe I use for Roasted Pork.  It’s quite versatile and a cinch to make!  This is Gluten-free and SCD compliant.  In other words, I can eat it!  Yay!

Roasted pork

INGREDIENTS

• 4 pounds pork shoulder roast
• Diced green chiles (I roast my own, about 3 for this recipe, 2 if you like it less spicy.  If you want to use canned, use 2 (4 oz.) cans
• 1/4 Chili powder (read those labels to make sure it’s pure! )
• 1 tsp. dried oregano
• 1 tsp. taco seasoning (Again, I make my own.  Here’s the link to my recipe: Taco Seasoning
• 2 tsp. minced garlic
• 1 1/2 tsp. salt

DIRECTIONS

• Mix all the spices together with the chiles and garlic to form a paste.
• Rub the paste onto the roast.
• Place in the crock-pot and cook on high for 4 -5 hours, or until it’s tender enough to shred.

That’s it!  It’s SO simple and quite yummy! You can read my Easter Blog to get some ideas on how to serve the meat.

Today’s blog is short and sweet!  You are welcome my ADD friends!  😉  Get ready though, I’m hitting the road tomorrow and that means more reviews are coming!!  Keep tuning in!