After reading how adjusting a recipe doesn’t make it yours I am a bit reluctant to post recipes on my blog. I know that I’m not a food blogger by any stretch of the imagination, but still I like to follow the rules as best I can understand them.
I’m contemplating a new series where I share the recipes that I’m trying out in our home. I’m a newbie with the slow cooker (AKA Crock Pot). Other than Turkey Chili I’ve never used it to prepare a meal.
With my new schedule from my 2nd job as a Chauffeur to my children, I think it’s time I embrace what many women before me have probably long known—-the ease and magic of preparing meals in a crock pot.
I cannot say enough fantastic things about this meal. The smell alone was enough to send me to heaven and back…and it tasted even better. Try it. You’ll love it.
|Slow Cooked Pork Shoulder Tacos|
Adapted from Slow-Cooked Carnitas Tacos / Bon Appetit April 2008
3 lb pork shoulder
2 tsp Kosher Salt
3 tsp Fresh Black Pepper
2 tsp Dried Oregano
1 Bay leaf
2 cups of chicken broth
2 tablespoons of olive oil
juice from 1 lime
2 Tablespoons cumin
1 large onion (quartered)
shredded mexican cheese
Mix Kosher Salt, Black Pepper, and oregano in a bowl.
Rub olive oil and spice mixture (above) onto Pork.
Place pork into slow cooker.
Top with chopped Jalapeno, onion, and squeeze fresh lime juice on top.
Cover slow cooker and cook on HIGH for 3 hours
Transfer pork to cutting board and shred (separate onions if you prefer)
Warm tortillas as directed
Create platter with pork and toppings & serve
What have you cooked in your slow cooker lately?