Carne Adovada

Here's the recipe as promised.

We serve this with soft flour tortillas, tomatoes, fresh limes to squeeze, crema, lettuce, red onion, cheese etc. .  But whatever you like, it's an awesome, really fresh and full of flavor meal.  

2 tblsp. olive oil

3 lb. pork roast (pork loin preferred)

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp Herbs De Provence (I know, it sounds weird, but it gives a ton of flavor).

Chili Sauce

2 tblsp. canola oil

3 tblsp. flour

3 tblsp. mild chili powder (test the salt content of these--less salt is better) NOT MILD

2 1/2 cups warm water

1 tsp beef bouillion granules

1 tsp. onion powder

3 garlic cloves, crushed (fresh only)

1 1/2 tsp Mexican oregano (or regular, whatever)

1/2 tsp cumin

2-3 tsp salt.  TASTE.  Depending on the chili powder you use, you may only need 2 tsp.

Preheat oven to 350.  Rub roast with olive oil.  In small bowl, combine garlic powder, onion powder and Herbs de Provence to make a rub.  Rub all over roast.  Put in roasting pan and roast for 1 1/2 hour.

While pork is roasting, make chili sauce.  Heat canola oil over low heat; add flour to make roux, stirring constantly until golden.  Blend in chili powder.  Add warm water a few tblsp. at a time, stirring after each addition, until thickened.  Add boullion, onion powder, garlic, oregano, cumin and salt.  Simmer for 20 minutes. Cover.  Cook on low (in a slow cooker) for about 6-8 hours.  Until meat is easily shredded with 2 forks.  8-10 servings.