My colleague, Nona Nelson, tried this recipe for Mexican pork loin for her Cinco de Mayo party back in May. Nona, who writes the Happy Wag blog and an occasional pet column (and also manages the newsroom, which is, like, three more jobs in one) is technically a reader because she loves to cook and chimes in on this blog from time to time.

Therefore, this is the latest installment of our RRR posts. If you have recently tried a recipe and thought it was good enough to share, please email it to me at lindsey.nair@roanoke.com or submit it yourself on Plateup.roanoke.com.

Mexican Pork Loin
Serves 12

Notes by Nona Nelson.

3 lbs. of pork (I used two 1.5 pound loins)
Red or white onion, sliced in rings (I had a half of each one and so I used both)
½  cup of apple cider vinegar
1 can of chipotle peppers in adobo sauce
Juice of 1 lime
A splash of chicken broth (Probably not needed but I can’t help myself. I always add broth to cooking liquid.)
¼ cup of diced cilantro
1 heaping Tbsp. cumin
1 heaping Tbsp. chili powder
1 even Tbsp. salt
1 heaping tsp. oregano

Stuff to do:
Put the onion slices in the bottom of the Crock Pot. Mix the vinegar, chipotle peppers and sauce, lime juice, cilantro and the splash of chicken broth together and pour over the onions. Mix all the spices together and rub all over the pork. Place in the slow cooker. Cook in low heat, turning the pork about once an hour, for five-six hours or until the pork will shred. Makes enough for a party of 12.

I served this with cilantro-lime rice (made in my rice cooker with chicken broth; when the rice was done I squeezed the juice of a lime and added the rest of the cilantro that I had – tastes better than Chipotle’s)  and black-bean-corn relish.  The barbecue was really moist and tasty – just a bit of heat but not too much for those who don’t like it hot. For those who like more heat, pour a little of the cooking liquid over the meat. BAM.