Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 2 oranges 1 lime 1 large onion 4 cloves of garlic (or more!) Directions: Coat bottom of slow cooker with bacon fat (optional) Trim fat, and cut pork into 2" cubes Cut onion into 8 slices Cut 1 orange into 4 slices Cut lime into 4 slices Peel and crush garlic cloves Mix dry ingredients Fill bottom of slow cooker with meat Sprinkle half the dry spices on the meat If necessary add remaining meat, sprnkle with spices Put onion, garlic, orange and lime slices on the meat Sprinkle remaining dry ingredients on top Squeeze the juice from the 2nd orange over the food Cook for 8-10 hours on low, or 4- -6 hours on high Remove meat to a cutting board, shred with two forks Strain liquid into a saucepan, reduce liquid by half Place shredded pork on a cookie sheet Drizzle reduced sauce over shredded meat Brown under broiler for about 4 minutes, flip meat, broil for about 4 more minutes until brown Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes

Recipe by Ken Wallich Had some left over Chile Verde I made with some left over Pulled Pork. It was breakfast time, was craving some eggs, so thought I’d whip this up! Great leftover recipe, and a great way to use whatever you have available as toppings, since you really can’t go wrong here. Prep time: 5 minutes Cooking time: 10 minutes Ingredients 4 eggs 1 cup Chile Verde Optional toppings 1/4 cup queso fresco or monterey jack (or any other medium-soft cheese you like) shredded 4 Tbsp salsa 2 Tbsp sour cream 2 green onions, chopped 1 Tomato, chopped 1 Avocado, sliced 1 Large tortilla and/or 1/4 cup rice Directions:

Ingredients: 2 lbs pork butt/loin, cut into 1 in cubes 12 Tomatillos, outer skin removed 4 Jalapeno peppers, seeded and chopped 4 Serrano peppers, seeded and chopped 2 Anaheim peppers, seeded and chopped 1 Habanero pepper, seeded and chopped 2 medium yellow onions, chopped 4-6 cloves of garlic, peeled and chopped 1Tbsp Ground Cumin 1Tbsp Mexican Oregano 1Tbsp salt 1Tbsp pepper 1/4 cup white wine vinegar 1/2 cup white wine 1 cup chicken stock 2 Tbsp Extra Virgin Olive Oil (EVOO) Directions: Peel papery skin from Tomatillos.