Ted's Special - "Carnijasada"

Some of my fondest memories are from time at Dad's gas station, the Exxon station off Lee Street in Greenville TX, where he and any of my brothers pumped gas and sold used cars.  It was one of the last full-service stations.  In a back room off of the bay, sometimes there'd be something cooking for lunch.  Whatever it was, it always smelled good.

After finding a handwritten recipe titled "Ted's  Special - Carnijasada" in Mom's stash of recipes, after she had passed away, I suspect that perhaps cooking on the job was something that happened at the Ford dealerships he worked at as well.  I imagine one of the mechanics had this "brewing" in a slow cooker and the aroma filled the bay.  Dad probably couldn't resist and had to sample.  Probably the whole crew had to check this out.  It smells so good!  Here's my adaptation.

TED'S SPECIAL - CARNIJASADA

1 2.8 lb chuck arm pot roast or pork butt roast
1 medium onion, finely chopped
2 large cloves garlic, chopped
canola oil for frying
7 oz. can sliced jalapeno peppers
3 oz can chopped chiles
salt & pepper to taste
1tsp. cumin

Heat oil in large pan and brown meat.  Remove, placing in crock pot.  In juices, saute onion and garlic, till onions are soft (you may need to add more oil).   Add onion and garlic to the crock pot along with remaining ingredients.  Add 1/2 to 1 cup water, just to cover bottom.  Cook on high 4 hours, then turn down to low to continue cooking 8 hours.

Serving suggestions:  Use in soft tacos, enchiladas, burritos, or nachos.

Original Recipe