First things first.
Happy Veteran’s Day to all those who have served, those who are currently serving, and those who are preparing to serve. Thank you for all your sacrifices and selflessness.
And, all you military family members – spouses, children, parents, etc – deserve thanks and appreciation, too. I know how difficult it is to watch your loved one(s) go, often many, many miles away, and you’re left to keep things in order at home. That’s a whole different level of service. 🙂
Now, it’s time for Tasty Tuesday!
Make sure you head over to Lena’s page and check out all the other Tasty Tuesday yumminess. Like Italian Wedding Soup. Yum! 🙂
This week, I bring you some comfort food that only requires a minimum amount of work.
Yeah, yeah, yeah. I know that roasting pork until it falls apart and tastes UH-mazing can take hours and hours and hours.
That’s why, if you haven’t already, you should most definitely invest in a crockpot!
It does all the work for you!
Pssst……Christmas is coming…..ask Santa to bring you one. 😉
You put this in the crockpot before you go to work, set the temp to low, and when you come home, you’ll have this!
Pork that’s so tender, it practically falls apart and into the tortillas on its own.
Top with whatever floats your boat.
Tomatoes or salsa, shredded cheddar, avocado or guac, lettuce, sour cream, etc, etc, etc.
Heat up some corn tortillas and dinner is served.
Crockpot Pork Tacos
serves about 8-10, depending on how many tacos each person eats
2-4 pound pork shoulder
4-6 garlic cloves, peeled and quartered
1 whole jalapeño
1 tablespoon oregano
1 tablespoon thyme
1-2 teaspoons crushed red pepper
1 (12oz) beer
1. Pierce pork roast in several spots and shove garlic clove pieces in roast. Sprinkle with oregano, thyme, and crushed red pepper and place in crockpot. Add jalapeño and beer; cover and cook on LOW for 8-10 hours until pork is tender.
2. Remove roast from crockpot, shred, and make tacos! OM NOM NOM!!
Talk to me: How many tacos can you eat?