April 25, 2013

Crock Pot Taco's

The Crock Pot, what a brilliant appliance.
You drop in a piece of meat, douce it in sauce, let it simmer and roast for 6-8 hours and you have yourself part 1 of a delicious meal.

For this dish, I used a fresh pork shoulder and put it in the slow cooker with Pendleton's Mesquite BBQ Sauce. When I got home from work, it was ready to shred!

I hesitate calling this a recipe because it is literally the easiest thing in the world.
It's all very basic. Here's what you need:
- Pork, shredded
- Avocado's
- Tomatoes
- Cheese, shredded
- Tortilla's

Shredding the pork is all the world you'll do- either that or making the guacamole.

Once the pork has been fully cooked in the crock pot, put it in pan so you can shred it but keep all those yummy flavors with the meat. The best way to shred is by using two forks and peeling the meat apart from itself.

Set the oven to 250 degrees and place the tin with the pork inside. This gives the pork more texture and and helps soak up that tasty BBQ juice.

In the meantime, make the taco toppings.
Dice up some tomatoes, grate your favorite cheese, and slice up that avocado!

With my avocado I made guacamole- my weakness.  The key to good guacamole is the lime juice, and the cilantro. To make this delicious home made guac here's what I did:
- Scoop out the insides of 2 ripe avocado's
- Combine about a tablespoon of lime juice, a few pinches of salt, a tablespoon of chopped cilantro and just a dash of hot sauce.
-Mix it all together and voila!

By the time you've made this, your pork should be done!
Pile your taco's to your liking and ta-da!
Your pulled-pork taco's are ready to be devoured.

All you need now is a salt-rimmed margarita and some of that gorgeous spring sun we've been having here in the PNW. You now have your perfect springtime dish for the work week! You're welcome.


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