Thursday, September 4

Slow Cooker Shredded Pork Tacos

It's that time of year againFriday night football is upon us! And here in Texas, high school football is KING on Friday nights, stretching far back into our memories! Being the mother of two children, that are now adults,
I know a thing or two about rushed Friday nights. More specifically, how to get decent meals into their tummies fast and on-the-go.

Our children were in the band during their middle and high school years. In the event of away games, I tried to have meals prepared and waiting for them when they came in from school. Away games meant they had maybe 30 minutes to change, grab their bag, horn, food and quickly get out the door. Homes games were a luxury—the kids had a whole hour to themselves! Either way, QUICK was the key in our household.

My kids loved it when I prepared meals and left them on the counter. Grab-and-go meals. Something our children—and sometimes their friends—could put together as they were running out the door. I am a big fan of my Crock Pot. Pop in the ingredients, turn it on low and leave it AND your worries behind. By placing the dish's condiments, along with something to wrap a hasty meal in, next to the Crock Pot, your teenagers can eat when it's convenient for them.

These Slow Cooker Shredded Pork Tacos are foolproof for busy Friday night households. Active teens can make their tacos to order, wrap them in Reynold's Foil Wrappers, throw them in their bags and eat a healthy dinner when they can find the time—even if it's during the 3rd quarter! Smart and fun. Your children will be the envy of all of their friends. You can also take along a few of your own to eat as you enjoy the game and cheer your kids on!  Whether your student is in the band, on the football team or just cheering along side friends in the stands, make your—and their—Friday nights memorable and EASY!

Slow Cooker Shredded Pork Tacos
Root beer and chipotle chiles may seem like strange selections for your pork taco sauce, but they actually create a perfect balance of sweet and spicy. These tempting tacos, that are cooked in the slow cooker, 
are perfect for a busy Fall Friday night! Easily doubled or halved to meet your needs.
MAKES 12 TACOS
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INGREDIENTS
  • 1 4 pound bone-in Pork Shoulder
  • 3 tablespoons Chili Powder
  • Salt
  • Freshly Ground Black Pepper
  • 1 large Onion, cut into wedges
  • 3 cups Root Beer
  • 3 canned Chipotle Peppers in Adobo Sauce, (drained and reserve sauce) finely chopped
  • 2 teaspoons canned reserved Adobo Sauce
  • 24 flour or Corn or Flour Tortillas, warmed
  • Desired Toppings


WHAT TO DO
  • Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.
  • Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
  • Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.
  • Serve meat in warm tortillas with desired toppings.



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