Crock Pot - Pulled Pork Tacos

I love having pulled pork, because you can do so much with it! If you make a larger roast, you can freeze this very easily! Its great to pull out of the freezer for a quick meal.  You just can throw it in a pot on the stove frozen, and it will thaw & heat up! 

Funny story-- My sister came over and I was making dinner. I told her it was "slim pickings" and I was making tacos, but she was welcome to stay.  They were pulled pork (from the freezer), cheese, and tortillas! She thought they were gourmet! 

This pork can be used for tamales, enchiladas, tacos, pulled pork sandwiches, cubans, and more! I might have to go make a Cuban NOW! 

These tacos were gobbled up by my mom and cousin Tiffany.  My mom doesn't love meat, but she loved these! 

Ingredients: 
3 pounds pork butt (you can use a larger one, to serve more people, or to have more leftovers)
1 T vegetable oil
8 ounces of Schlitz or your favorite beer (I'm still trying to get rid of the random beer!)
1 1/2 t. salt
1/2 t. pepper
1/2 T smoked paprika
1/2 T cumin
1 1/2 t. onion powder
1 1/2 t. chili powder
1/2 t. garlic powder

for serving: corn or flour tortillas, guacamole, fresh cilantro, chopped pineapple, sour cream (see below)

Directions: 

Combine spices together in a small bowl.  

Heat oil in a large skillet.  When hot, add pork and brown on each side. 

 Add pork, seasonings, and beer to crock pot.

Cook on low for 10-12 hours.  

30 minutes before serving, shred pork using a fork and let simmer on low.   

Jalapeno Lime Sour Cream
1/2 cup sour cream
1/2 jalapeno, seeded and diced
juice of 1 limes
1-2 T fresh cilantro, chopped
dash of salt and pepper

Mix all ingredients together then serve.



Adapted from: http://www.howsweeteats.com/2012/05/crockpot-beer-carnitas-tacos/

Dr. Pepper Pulled Pork

We made this at the lake! It was super easy and a great summer meal. We were able to leave it on all day while we were on the water, and when we got home, dinner was ready!

Ingredients: 
1 onion
1 20 oz. Dr. Pepper
pork butt (I used 6 lbs, but you could do this with 2 too!)
1 bottle BBQ sauce

Directions: 
Slice onion into quarters and place at the bottom of the crock pot.
Add pork and Dr. Pepper.
Cook on low for 6-8 hours, depending on the size of your pork.
When you are about ready to serve, remove most of the liquid and add the BBQ sauce.
Cook for another 30 minutes on warm.

Serve alone or on a sandwich.

Pork Schnitzel

With a pending storm, I needed something that was not made on the grill, like most of my recipes this past week. I found this pork schnitzel recipe in Cooking Light. I had most of the ingredients and it was cheap and easy! I am usually not a dill fan, but this sauce isn't overly dill-y. I served it with a fresh salad.

Ingredients:
1/4 cup fat-free sour cream
1 T. chopped dill

2 T. low-fat buttermilk

1/8 t. kosher salt

3/4 t. black pepper, divided

1/4 cup fat-free milk
1 large egg, lightly beaten

1/2 cup dry breadcrumbs

2 T chopped fresh flat-leaf parsley

1/2 teaspoon garlic powder

4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness 2 tablespoons olive oil

Directions:
1. Combine sour cream, dill, buttermilk, salt, and 1/4 teaspoon pepper in a bowl; set aside.

2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; Dredge pork in breadcrumb mixture.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.

Adapted from: Christine Burns Rudalevige, Cooking Light MAY 2013