I went looking for a new recipe on the weekend because I needed something different. Thanks to PaleOMG, I found a delightful recipe, that I modified slightly, as I dislike avocados. It’s who I am, ok??? Avocado’s are slimy and gross. I gag on them. It’s never going to change.

Ingredients:

2 pound pork roast {I actually bought 3 pounds and it was perfect}

3 garlic cloves, peeled

½ cup hot sauce

3 tablespoons smoked paprika

2 tablespoons garlic powder

2 tablespoon chili powder

1 tablespoon cumin

2 teaspoons cayenne pepper

1 heaping tablespoon red pepper flakes

lots of salt {I did three or four good turns of the salt shaker}

2 yellow onions, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 (14) ounce cans of fire roasted tomatoes

1 (14) ounce can of tomato sauce

avocado, sliced for garnish {OR NOT, cause ew!}

green onions, diced for garnish

Prep:

This recipe is mindlessly easy. Part of the reason why I chose this recipe. Ok, put the pork roast in a crock pot. Slice holes into the roast in 3 spots so that you can press the peeled garlic cloves into said holes. Take a break, you’ve earned it.

Next pour hot sauce over meat, then sprinkle the paprika, garlic powder, chili powder, cumin, cayenne pepper, red pepper flakes, and salt on top of the roast. I bought the spices from Whole Foods in their bulk section and paid like 10 cents for each spice. I felt proud. Cause how often am I really going to use cumin? Not much! Alright, alright, then place the diced onions, peppers, tomatoes and tomatoes sauce on top of the roast.

Cover and cook for 8-10 hours on low.

Garnish with green onions {and avocados if you must).