From "Five Easy Meals"
You need:
4 lbs. boneless pork shoulder, cubed
28 oz. can no salt-added diced tomatoes
1 tbsp. cumin
1 tbsp. chili powder
3/4 tsp. salt
1/4 tsp. ground pepper
8 corn or flour tortillas, warmed
2 c. pineapple chunks
3 c. romaine lettuce, chopped
1/4 c. chopped cilantro
1 tbsp. weekend-prepared salad dressing
In the morning, place the pork, tomatoes, and spices in the crock pot. Cover and cook on low for seven hours. When finished, shred meat. Top each tortilla with pork and pineapple chunks. In a medium bowl, combine the lettuce, cilantro and salad dressing. Top the tacos with this mix. Save 2 c. pork for Wednesday and freeze remaining for up to two months.
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