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.
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.
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.
The countdown is on to the Super Bowl. I wanted to share another yummy appetizer to share at your party. Change it up a little with Blanco Queso. Yummy and you can spice it up with jalapeños. Serve it up with a side of salsa or guacamole. Everyone loves to munch during the game! If you still have friends keeping to their New Year’s goals, consider serving up Cauliflower Poppers or Zucchini Fries. Enjoy creating your Super Bowl menu! -Amanda
Creamy Blanco Queso
8 oz block regular cream cheese, cut into 1/2 inch cubes
1 lb. Monterey Jack cheese, cut into 1/2 inch cubes
1 T salted butter 1 (4oz can) green chiles
1 T jalapeños, minced fine (optional)
4-6 T milk
3 Tablespoons water
In a crockpot combine the cream cheese, Monterey Jack cheese, butter, green chiles and jalapeños. Cook on high for 30 minutes. Stir the mixture until well combined and then add a Tablespoon of milk and water at a time until you reach the desired consistency. (this is all up to you on consistency!) Cook for another 15-20 minutes, or until the cheese is completely melted and combined.
Keep cheese dip in the crockpot on the warm setting until ready to serve. Check on it and occasionally stir throughout the serving. Serve with tortilla chips or warm tortilla.
Superbowl is this week! Whether you are cheering for The Seahawks or The “Ball Deflated” Patriots, (or just excited about the commercials and halftime!), everyone wants something fun to munch on. I will share a few of my “party dips” and highlight some recipes from the past. My Layered Mexican Dip has evolved over the years. I started with a simple 5 layers and just kept adding stuff. There is no right or wrong to this recipe. Delete or add any ingredients that fit your tastes. Just have good tortilla chips! -Amanda
Layered Mexican Dip
1 (16oz) can refried beans
2 T taco seasoning
1 cup Guacamole or pre-made avocado dip (6 oz) carton
1 (4.5 oz) can chopped green chiles, undrained
1 (8 oz) carton sour cream
2 tomatoes, diced
1 small onion, finely chopped
1/2 cup shredded Monterey Jack or Cheddar Cheese
1 (4 1/4 oz) can sliced ripe olives, drained
Combine beans and taco seasoning mix. Spread in a deep dish pie plate or casserole dish. Layer dip and remaining ingredients in order listed. I make this dip ahead and refrigerate until party time. Serve with tortilla chips.