Wednesday, March 18, 2015

Crock Pot Cooking: Cinco De Mayo Pork

I've been a blogging slacker the last few weeks but I promise that I have still been pretty busy and working on multiple projects.

With so much on my plate lately I've really been relying heavily on menu planning, Plated, and utilizing our slow cooker more. A few weeks ago I made SUPER YUMMY Cinco de Mayo Pork.

Even the kids approved and it was so easy to make.

  • 2 T Olive Oil
  • 1t Ground Cumin
  • 1/2 t Chili Powder
  • 2 Cloves Garlic, Minced
  • 3 lbs. Boneless pork shoulder meat, excess fat removed, cut into 2-inch pieces
  • 2t Salt
  • 1 Cup Prepared Salsa
  • 1/3 Cup Beef Broth
  • 16 oz package of frozen corn, Defrosted
  • Flour or Corn tortillas (I used Corn)
  • Guac, sour cream or any additional toppings that you prefer

  • Heat oil in a large skillet over medium heat. Add the cumin, chili powder, and garlic and saute until the garlic and spices are fragrant, about 1 minute
  • Sprinkle the meat with the salt and brown the pork on all sides in the seasonings. Transfer the pork to the slow cooker.
  • Add the salsa and broth to the skillet, scraping any brown bits from the bottom. 
  • Transfer the contents of the skillet to the slow cooker and add corn. stir to combine.
  • Cook on high for 4 hours or low for 8 hours 

Serve the pork with warmed tortillas

Even the kiddos approved!

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