This is a family favorite! And it's nice for when the missionaries come over because it's easy and makes quite a bit! I also have quite recently discovered it tastes great with Dean's Creamy Tomatillo Dip that's listed on this blog under Appetizers. (The leftover meat and sauce are also great in scrambled eggs!!)
One quick note: The recipe calls for red wine vinegar - last night I used half balsamic vinegar and half beef broth and it turned out about the same.
3 lb. pork loin roast
2 to 3 cups red wine vinegar (enough to cover meat)
3 to 4 Tblsp. crushed red pepper
1/4 cup minced onion
Salt & Pepper
Combine vinegar, red pepper, onion and spices for marinade. Cover meat and marinate overnight. Next day, discard marinade and roast meat at 350 until tender or in a slow cooker. (I actually find that if I cook the meat with about a 1/2 - 1 cup of marinade, there are enough drippings for the green chile gravy!) (If you want to add a little heat, add a few red pepper flakes to the meat the last hour or so of cooking.) Serve with fried potatoes, tortillas, green chile gravy, spanish rice, tomatillo dip, tomatoes, cheese, or whatever else sounds good.
Green Chile Gravy
Warm meat drippings on stove. Add onion to taste and flour to thicken (I'm sure you could use corn starch too.) Stir in 1 can diced green chilies. Simmer until thick. (You could also use 1 cup chicken bullion if there are not enough drippings.)