meat with some heat

Sooooo, June is done. How did that happen so quickly? I already hear people saying “only 6 weeks of summer left” and I see that all my “books” are already cramming fall down my throat. Why are we in such a rush to move on to the next season?! Heck, with all the rain I feel like “summer” is an illusive mythological figure of my imagination. Great for my electric bill… NOT great for my mental health. I need sunshine and heat! I promise I won’t complain about the gawd-awful insufferable Midwest humidity. Just pretty please let us have summer!

June was so busy I think I went to the grocery store maybe twice. This is rare for me. I was home in Odessa a few times so I tried to shop at Trader Harpo’s. The old man has caught on to me though…. as I was packing my car to drive back to STL I made a move towards the FREEZER OF BOUNTY and he said “Kim, you stay out of that locker”, obviously referring to massive freezer in the garage that holds all the frozen meat. Fair enough Harpo. I figured I’ll lay low for now and I reluctantly left Odessa without my usual cooler full of steaks and ground beef.

Well then I remembered that I had purchased this lovely little pork roast a few weeks ago and figured it was time to get it out of the freezer to make dinner….IMG_3882I scoped out the pantry and found a few other things that might perk this roast right up… say hello to mis amigos de Trader Joe’s: Spicy, Saucy, and Zesty.IMG_3880The mariachi bands were playing when I mixed these three together in the slow cooker. I was about to add the pork when suddenly, I saw a ghost….

WAIT who is this?! QUIEN ESTA?! Why it’s your long lost amigo, el fantasma enfuego (fire ghost in Spanish). Oh yeah – one dash of this ghost pepper powder and your temples will be crying tears of mercy. Call me crazy, but mama loves her some spice. Just enough spice to donkey kick you right in the taste buds. So if you aren’t a fan of heat, skip the ghost pepper spice and maybe stick with cayenne pepper or nothing at all. The Hatch green chile salsa has just the right amount of mild heat. IMG_3885All the mixings will make a nice bath for the pork. 
Add the pork, turn the cooker to high and eight hours later, you’ve got yourself some meat with heat! About 20 minutes before eating I added two cups of frozen corn kernels. I topped it off with shredded cheese and slices of avocado and DIOS MIO it was delicioso! The pork shreds beautifully and the spicy sauce leaves you sweating. Was even better considering it is currently 65 degrees ON JULY 8th in STL. Perfect for all seasons!

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