1 cup chicken stock
12 ounce bottle Belgian white Ale
2 tablespoons virgin olive oil
2 pound pork loin end roast, trim off fat
3 tablespoons pork rub blend (I used Grill Masters Pork Rub), divided
1 large sweet yellow onion, chopped
30 ounces (3 - 10 ounce cans) 'Chili Fixin's' Seasoned Diced Tomatoes & Green Chilies
11 ounce can Chipotle White Corn, drained
1 cup chopped cilantro, reserve
1/3 cup 3 tablespoons raw blue Agave nectar |
Turn 5 quart slow-cooker to high setting. Add chicken stock and Ale and cover. Cut the pork into 1" cubes and place into a medium bowl and add 2 tablespoons of pork rub and mix well to coat all of the pork. Use a large skillet over medium-high heat and add the olive oil. When the oil begins to shimmer, add the pork and cook, stirring, for 5 minutes. Add the onion and cook and stir for another 5 minutes, then pour into a slow cooker.
Then add to the slow cooker the tomatoes, corn, 2/3 cup cilantro and agave. Mix well, cover and cook for 3 hours. Makes about 4 quarts or approximately 6 1 and1/2 cup servings.
To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite accompaniments of tortillas or crusty bread on the side. Enjoy! |