Torture by Pork

Slow-cooking is best done outdoors or in a crock pot while you're at work. Otherwise, you spend 8 hours smelling the delicious meal that is cooking, unable to really taste it. I put together some pork for burritos this afternoon, and I still have a couple of agonizing hours left before I can eat it.

This is pretty much the only application I use my crock pot for, but it's worth buying a cheap little one to make this. Setting it up the night before you intend to make it, and then throwing it into the crock pot in the morning is something you'll thank yourself for when you come home in the evening to a house that smells amazing, with a hot dinner ready to be assembled.

~2.5 lbs pork sirloin
2 cans diced, peeled tomatoes
2 tsp peppercorns
1 tsp oregano
1.5 tsp kosher salt
2 cloves garlic, crushed
2 tbsp chili powder
2 pasilla peppers, seeded and diced
2 jalapeno peppers, seeded and diced
1/2 cup roughly-chopped onion

I throw all of this stuff in my crock pot (if the pork isn't completely submerged, I'll add water until it is), leave it on high heat for about 8 hours, and then pull the pork out (using a strainer to keep it from retaining too much liquid). Shredding this pork and adding it to a burrito with beans, rice, sour cream and cheese is a truly amazing experience, especially considering the minute amount of work that goes into making it.