Preparation Time: approximately 10 minutes
Cooking Time: 8 hours
Serving Size: approx.1 cup total mixture (meat and sauce); makes 6-8
1.5-2 pound pork roast, cut into quarters (you may also use beef)
1 cup onion (yellow), diced
1 shallot, minced
1 green bell pepper, diced
1 red bell pepper, diced
6 oz tomato sauce, no salt added
2 cups diced tomatoes, no salt added (with liquid)
1 TB tomato paste, no salt added
1 habanero pepper, minced (optional)
1 TB cumin
1 TB thyme, dried
1 TB oregano, dried
1.5 TB garlic, minced
2 tsp coriander powder
1 TB chili powder
2 bay leaves
1 TB salt
1 TB sugar granules (raw)
1 tsp cayenne pepper (optional)
1 cup peas, frozen (thawed)
¼ cup scallions, sliced (optional)
¼ bunch cilantro sprigs (optional)
Preheat slow cooker to high. Combine tomato sauce, diced tomatoes, spices/seasonings, and salt/sugar. Mix in onion, shallot, bell peppers, and habanero. Add to slow cooker.
Add pork/beef chunks and toss well. Cook on high for 8 hours/until pork reaches an internal temperature of 155 degrees or higher. Remove from slow cooker and shred using two forks. Add back to sauce along with 1 cup peas and mix well. Continue cooking ON LOW HEAT for an additional hour.
Storage and Turn-out
Serve 1 cup mixture. Garnish with cilantro sprig and/or chopped scallions.
This dish pairs well with ½ cup prepared quinoa or saffron rice, black beans, and sliced pan-fried plantains.