I know there has been a serious lack of posts lately but like I mentioned I really had run out of projects. It's not that I've been doing all this stuff and not linking it, I haven't been crafting at all except for one easy Christmas present that I can't link or I ruin the surprise. I do have some fun things coming though. If KD ever gets me her car seat I really will re-cover it, I'm gearing up to work on my first High Chair re-cover and I've decided to sew along with Jill and make this awesome advent calendar. We had one growing up that was similar and we loved it, would fight over who got to put the numbers up, hopefully Catie enjoys it too (maybe next year though, she's pretty little).
Today is Monday so time to link up to Michelle's SAMM (Share a Meal Monday)
I'm linking a staple recipe in our house that is seriously yummy and easy, easy.
Pulled Pork Tacos
This is a slow cooker recipe so into the bottom you toss the following ingredients. An onion, chopped, 2 Anaheim peppers, chopped (the recipe calls for Pablano but I can never find them so we use Anaheim instead, don't worry they're not spicy). 2 Tbsp Worcestershire sauce, 2 Tbsp lime juice, 3 garlic cloves, smashed and 1/4 cup of chopped cilantro. I don't measure any of those ingredients though, this is almost no fail so I just eyeball everything.
Once that's done (or in my house, I do that while Brad does the rub) you're going to mix up the spice rub for the pork. I won't list all the spices here because they're below but one note, it calls for Emeril's Essence spice mix. I don't know about you but I don't have that handy so I Googled it and found a recipe, I included that below as well. The first time I made this rub I just looked at the ingredients for the Essence, crossed off the ones I'd already mixed together and threw a little of those new ones in. Now that we make this so often I actually mixed up a big batch of Essence and just use the 4 tsp like the recipe calls for. Both ways were delicious though.
Once your rub is all together you just do what the name suggests, rub it all over the pork. Cover all the sides well (before you rub you can trim some fat if there is lots, mine was pretty good so I didn't bother). You could also choose to sear the pork once it's rubbed, I've done it before and honestly didn't notice a difference in flavour but you might and I'm sure it's what professionals would recommend. Put your roast on top of your chopped stuff and cook for 4-6 hours on high. I usually do all of that the night before so the rub can soak in really well. Then the morning of you can just remove from the fridge and turn the slow cooker on. .
Here's what it looks like all ready to cook.
So I had great intentions to take pictures all the way though and show what the roast looks like after it's cooked but before removed from the crock pot but I forgot.
This roast was a big one and only took 5 hours to cook, you know it's done because it will flake apart really easily with two forks. I also like to check on it halfway through and rotate the pork so all that yummy rub mixes with the juices.
So once it's done your remove the pork and shred it with two forks then toss it back in the slow cooker with all the juices and you're ready to serve.
(this picture doesn't do them justice, it's so yummy. I just ate them for dinner and this post has made me want more)
Take flour tortillas and top them with your pork mix and everything you would normally put on a taco. A warning, these can be pretty messy. We served them to company we don't know that well so I removed most of the juices and just made the mix moist but it wasn't nearly as good, I put all the juices back in our leftovers.
This recipe makes a lot. We ate it with another couple and then ate it for lunch the next day, lunch and dinner the day after that and put the remaining in the freezer because there was still tons left. We also felt like our tortillas were starting to dry out and we were out of lettuce so on the last day of leftovers we made it into quesadillas instead and it was AWESOME.
It's fun because it's a new variation on tacos that's just as easy.
Pulled Pork Tacos
4-6 pound Prok Butt or Shoulder (I usually grab the biggest one they have)
2 Poblano Peppers, roughly chopped
1 large Onion, yellow, roughly chopped
2 tablespoon Worcestershire sauce
2 tablespoon Lime Juice
3 cloves Garlic, smashed
1/4 cup Cilantro, chopped
4 teaspoon Salt,
2 teaspoon Pepper, black, divided
4 teaspoon Cumin, divided
4 teaspoon Emeril's Essence or similar spice mix, divided
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks.
Warm flour tortillas in microwave and top with pork, lettuce, tomato, cheese, sour cream, avocado and salsa. You can also squeeze some extra lime on top and some chopped cilantro. Wrap and serve.
Linking to Share a Meal Monday