I had this dish in VA a couple of summers ago and I fell in love with
it. The chef was willing to give me the recipe. The traditional recipe take 48 hours to cook because they cook the pork in the ground with hot coals. I tweaked
the orginal recipe to fit our busy life here. Thought I would share it with all of you. ENJOY!!!!!!!!
Prep time: 10 minutes
Cook time: 6 hours
4 lb. pork shoulder cut into 1 to 2 inch pieces.
1 tbsp. Olive oil
½ cup Lime Juice
1 tbsp. crushed red peppers.
Lettuce (shredded or cut into small pieces)
Tomatoes (cut into small pieces
Avocado (cut into small pieces)
Cast Iron skillet (or heavy sauce pan)
Tongs or a fork.
Heat your cast iron skillet add your olive oil. Add your pork into the skillet and brown on all sides. Once you start your pork plug in your slower cooker and turn on to low. Once the pork is browned add it to the slow cooker add the crushed pepper and lime juice. Cover and walk away. Come back 6 hours later using your tongs remove the pork from the slower cooker and wrap in a tortilla wrap with your toppings and cheese.
Server hot! I ususally serve it with black beans and rice.