Penalty Flag

That roar in Ford Field wasn't the Lions fans - It was Papa Bear reacting to 9 False Starts (and a few questionable calls). This was a messy game with a side of gloating by the Lions. Don't blame Cutler, Forte or Gould - they did their jobs. It just wasn't enough and it wasn't pretty.

I pulled out all the stops to help da Bears break the Lions winning streak. With Ford Field sitting on the edge of Mexican Town, I opted for the local favorites. Tonight's menu used Pork Chile Rojo Ditka Style as the base for baked nachos and enchiladas with white sauce. Check out this recipe:

Pork Chile Rojo (Pulled Pork with Red Chile Sauce) Ditka Style

Ingredients:
2 pounds boneless pork shoulder roast
1.5 TB chili powder
1/2 cup chopped onions
2 cups water
1 (16 oz) jar Mike Ditka's Hall of Fame Salsa
1 (10 oz) can diced tomatoes with green chiles, undrained
Chopped cilantro to taste
1 diced pickled jalapeno (opt)

Directions:
1.  Rub the pork roast with chili powder
2.  Place the roast in an oven roasting bag
3.  Add chopped onions on top of the roast
4.  Loosely close the bag and cut 3 1 inch slits in the top of the bag
5.  Pour the water into the bottom of the slow cooker, around the bag, at least 1 inch deep
6.  Cover and cook the pork on low for 8 hours
7.  Remove the pork and onions from the bag and place in a large dutch over, reserve 1/3 cup liquid from the bag
8.  Using 2 forks, shred the pork
9.  Stir in the salsa, tomatoes, cooking liquid, jalapeno and cilantro
10.  Bring to a boil over high, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.