Combine in a crockpot:
1 picnic ham (not smoked)
2 T. Chili Ancho Powder (or chili powder)
1 white onion, chopped
1 t. rosemary
1 T. seasoned salt
2 whole garlic cloves
1 T. black pepper
1/4 in. of water in pot
Pico De Gallo:
2 fresh tomatoes, chopped
1 onion, chopped
1 t. minced fresh garlic
1/4 c. chopped jalapeno
1/4 bunch cilantro, chopped
2 avocados, chopped
juice from 1 lime
flour or corn tortillas
slices of queso fresco cheese
sour cream
Cover and cook on high for eight hours. Remove ham and shred with a fork. Chop all pico de gallo ingredients and mix in a bowl; add lime juice. Add meat to tortillas and top with cheese, pico de gallo and sour cream.
Mary Gorshe, Suttons Bay
