Pork alla Sacrilege

Pork alla Sacrilege
The Sacrilege Was Unintentional 

So I bought a killer pork loin, got home, and realized I didn't have my normal Yankee Pulled Pork fixings. Not wanting to go back to the store, I impulsively reached for a jar of tiki masala, dumped it over the pork loin in the slow cooker, and fired it up.  Well, it was actually on "low" and there was no fire.  I just plugged in the Crock Pot, really.

Anyhow, I thought I was being so creative. You can never find pork tiki masala in an Indian restaurant!

Then, holy cow, it dawned on me. Obviously you can't find pork in an Indian restaurant because of religious restrictions on the consumption of pork. Oops.

At that moment, Pork alla Sacrilege was born.

Recipe:
1. One long pork loin
2. Two jars of your favorite store-bought tiki masala sause
3. A couple of handfuls of fresh clinatro, permitting you are not in the 3-23% of people who have the dreaded cilantro-tastes-like-soap gene.
 4. Some sea salt

Instructions:
- Put all of the ingredients together in the slow cooker.
- Set it to "low" and let it cook for 6 hours total.
- Around hour 3, start pulling apart the pork.
- Around hour 5, finish pulling apart the pork.

Prep time: Like 3 minutes total.

Consumption:

- Put it over some rice or quinoa

- To make the dish even more culturally confused, put it in a taco with some rice or quinoa

- Get some sour cream on there.  Because why not?

Yum Factor:  Pretty thumpin good.

Warnings: Spiritually unclean dish.  Do not prepare for company of unknown religious beliefs.

You're welcome.

Tara