Mexican Fiesta

I put up my Easter wreath the my mother in law gave me last year.  A lot of the paint on the eggs came off but I think it makes it look vintagey.  

On Friday we had my mom over for dinner and I tried out a new recipe.  

It was made in my crock pot which had for the past 3 years only ever been used to make queso.  I was super pleased with the results and how EASY it was.  Mom and Jordan loved them too!  Here is the recipe and a picture of my table.

Pulled-Pork Tacos

2 cups store-bought salsa, plus more for serving

2 tablespoons chili powder 
2 tablespoons dried oregano 
2 tablespoons unsweetened cocoa powder 
Kosher salt 
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat 
18 corn tortillas 
1/2 cup fresh cilantro sprigs 
3/4 cup sour cream 
1 lime, cut into wedges 

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
Tip: When using a slow cooker, resist the urge to lift the lid until the dish has cooked the minimum amount of time specified in the recipe. Each peek allows heat to escape and can increase cooking time by as much as a half hour.

 

Yield: Makes 6 servings 

We went to church and lunch this morning with Clark and Linds and my boys looked so handsome!  Don't you think?