When it's too hot to turn on the oven, or slave over the stove, it's time to get out the Crock Pot...not that I would know about it being too hot this time of year as summer doesn't arrive in the Northwest until July 5th. I do love my Crock Pot though - I love plugging it in early in the morning before I leave for the day and coming home to the sweet smell of dinner! And let me tell you, you will smell this dinner as you pull into the garage! While still in your car with the windows rolled up!
Five peppers...red, green, orange bell peppers, Anaheim and Pasilla peppers, too...and if you want to get crazy, make SIX Pepper Cola Pork and toss in a jalapeno! It all gets thrown into the Crock Pot, along with a pork roast (I like the shoulder blade cut) with a bit of seasoning and then a 12 ounce can of Coca Cola is poured over top. That's it...set the dial to HIGH and let it cook for 4 1/2 to 5 hours...the aroma will make you drool...keep a bib handy.
It cooks down quite a bit and is bursting with flavor! Here's the good part, you can eat the roast as is, sliced or shredded on sandwiches with the peppers or onions as toppings...or...for a flavor explosion, you can do what I do...remove those pepers and onions and put them into the food processor with some sour cream...it will make the most wonderful sauce/dressing you've ever tasted and then you can use it on your sandwiches, or over your Five Pepper Cola Pork Salad!
Five Pepper Cola Pork - Pots and Pins
3 1/2 to 4 lb. pork roast (shoulder blade or Boston butt work great)
1 large onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
1/2 orange bell pepper, seeded and sliced
1 Anaheim pepper, seeded and sliced (this is a very mild pepper with very little heat)
1 Pasilla pepper, seeded and sliced (this has just a bit more heat than an Anaheim, but not as much as a jalapeno so still pretty mild)
1 jalapeno - seeded and sliced, optional
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon sugar
3 large cloves garlic, minced
1 can (12 oz.) Cola, not diet
Put all ingredients in Crock Pot, turn setting to high, and cook for 4 1/2 to 5 hours. Remove roast to a plate, cover with foil and let sit for 15 minutes. (At this point you can either slice the roast or shred, whatever your preference.) Using a slotted spoon, remove all of the onions and peppers. Put in food processor, add 1 cup sour cream and process until smooth. Taste for seasonings and add more salt and pepper if needed. Serve sauce with pork roast over rice, noodles, pinto beans or on sandwiches. Sauce is good warm or cold. Serves 6.
