Recipe by our Operations Manager, Blane Switzer, to pair with our 2018 Blend 33 for our October 2021 wine club release.
4-6 lbs pork loin; if boneless 4-5 lbs, if bone-in, 5-6 lbs
28 oz. green enchilada sauce (Blane uses Las Palmas)
14.5 oz. can diced tomatoes, drained
11 oz. diced green chilies, drained
1 large onion, diced
2 bell peppers, diced (Blane uses 1 red and 1 yellow)
1 poblano pepper, diced
2 jalapenos, chopped
5 cloves of garlic, chopped
1/2 can (about 3.5 oz.) El Pato Tomato Sauce
1/4 cup El Pato Jalapeno Salsa
1 tablespoon Taco Seasoning, divided in half (Blane uses McCormick)
Salt, to taste
Oil large skillet to medium high heat
Cut pork into 2 inch slabs
Sprinkle both sides a 1/2 tablespoon of Taco Seasoning
Brown meat, about 2 minutes on each side
Coast bottom of Crockpot with about a third of the enchilada sauce
Add browned pork to Crockpot
Simmer tomatoes, chiles, peppers, onion and garlic in skillet, about 10-15 minutes.
Pour vegetable mixture over pork in Crockpot and add both El Pato sauces and the remaining enchilada sauce.
Top off with remaining 1/2 tablespoon Taco Seasoning and salt (Blane says 1 teaspoon is enough for him, but his dad would add more!)
Cook on low in Crockpot for 8 hours, stirring every 2 hours.
Shred meat and keep on the warm setting of the Crockpot until sauce is absorbed into the meat.
Blane likes to serve as a burrito, placing the meat into a large flour tortilla, topped with onions and cilantro. He wants to stress the importance of PROPERLY folding the tortilla – ask him for a demo the next time he is your server!