First of all, thank you SOOOOO much for all the wonderful comments on my 10 year blogging anniversary post!! Oh my goodness - I loved reading about where you all lived and hearing your stories!!!! THANK YOU!!!! Thank you for reading - seriously!!! ( I plan to reply to every comment. I started out tonight and it was way past my bedtime so I will finish later! but thanks again!)
And welcome back to Show Us Your Life Fridays!!!
Today it's all about - your favorite recipe NOW! What are you making frequently for your family? We all get something we like and make it a lot, right? I'm hoping to get some new ideas because I'm in a serious rut!
So - we have tacos probably at least once a week. I just LOVE tacos. And for the most part, if you leave off the cheese, sour cream and guacamole, it's fairly healthy. Oh and the fried shells. We eat them in all sorts of varieties. The good old fashioned tacos with beef, sometimes chicken, and sometimes shrimp. Sometimes we have taco stack up bowls where we basically layer it in a bowl with catalina dressing and fritos. That's not the healthy way but it sure is yummy!
I just recently started making Pork canitas tacos. It's so easy just to cook in the crock pot all day and then basically put them in a tortilla with chopped onion and cilantro.
This is the recipe I use:
INGREDIENTS:
4-5 lbs. pork shoulder
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
juice of 2 limes
1 cup orange juice
5 cloves garlic
1 tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
¼ teaspoon cinnamon
½ teaspoon cayenne pepper
juice of 2 limes
1 cup orange juice
INSTRUCTIONS:
Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker.
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice and orange juice. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Serve on tortillas with fresh cilantro, avocado, and lime juice.
Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
Add lime juice and orange juice. Cover and cook on low for 8 hours.
Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
Serve on tortillas with fresh cilantro, avocado, and lime juice.
