Family, not unlike chili, is the ultimate comfort- occasional dyspepsia aside. This recipe is a bit involved, but worth the time and effort, especially with extended family en audientia. If you are a bit of a math junky, you’ll note that sacrificing 1/2C of beer for the chili will leave you with 8oz to quench your thirst. Furthermore, if you are planner, you’ll have a 6 pack riding shotgun on this very tasty journey.
3 lb boneless pork roast
For the sauce:
2C tomato sauce
2T chili powder
1t garlic salt
3T brown sugar
2T Lime Juice
4 cloves garlic, finely cut
¼ cup oil
Cook pork roast in a slow cooker set on low- 9 hours. Remove the pork from the slow cooker, allowing it to cool.
Combine the sauce ingredients and simmer on low heat for 10 minutes.
While the sauce simmers, slice the cooked pork.
Heat oil in a frying pan then add garlic and pork slices. Fry for approx. 2 minutes, turn pork and fry another 2 minutes.
Cut fried pork into smaller pieces.
Add fried pork to the sauce and simmer 2 hours.
Serve with hamburger buns, pita bread, or corn tortillas.