Slow-Cooker Pork Tacos with Fresh Tomato Salsa

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

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1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

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Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda

 

 

Lettuce Wraps in a Slow Cooker (WHAT?!?)

Welcome to Summer Break! I love not setting alarm clocks, hanging with my boys, and having a messy ponytail almost every day. In the summer, I still want to make good meals but want to soak up all the outside fun and adventures that we have planned. So welcome in Lettuce Wraps that you make in a slow cooker! Can I get an “AMEN!” These wraps are simple and very tasty. Chop a few things and forget about it. Throw some edamame on the side and you are ready for a pretty healthy meal that you did not give much thought to. I’m always looking for easy meals in the summer. So please share your go-to’s in the comments below. I would love to cook them up and share with our squad. Take it easy this summer and watch for recipes, summer ideas, books I’m trying to read while playing hot wheels, and random thoughts from my head.

Keep Singing and Dancing! We have so many reasons too!
Looking Forward, Amanda

 

20160218_195921 (1)Slow Cooker Lettuce Wraps

2 lb. ground chicken
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
1/2 cup finely chopped yellow onion
1/2 cup hoisin sauce
2 T soy sauce
Salt and freshly ground black pepper
1 (8 oz) can sliced water chestnuts, drained, rinsed, chopped
3 green onions, sliced
1 T rice vinegar
1 1/2 t sesame oil
2 heads iceberg lettuce, cleaned, separate lettuce leaves

Sauce
1/2 cup hoisin sauce
2 T soy sauce

Place ground chicken and garlic in a large skillet. Cook ground chicken throughly. Drain off liquid and pour mixture into a slow cooker. Add red bell pepper, onion, hoisin sauce, soy sauce, 1/2 t salt and 1/2 t pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
Stir in water chestnuts, green onions, rice vinegar, and sesame oil, cook until heated through. I give this about 10 minutes. Season with additional salt pepper if you as desire.

Mix additional hoisin sauce and soy sauce for sauce. This will add a little kick for those that want it.

Fill your lettuce leaves with the chicken mixture and top with extra sauce if you are feeling crazy. Serve with cooked edamame.

If there are leftovers, they are very yummy the next day.