- pillsbury grands buttermilk biscuits
- butter
- coarsley chopped green bell pepper
- sliced celery
- chicken bouillon
- milk
- cubed chicken
- frozen peas and carrots
- hot dog buns
- hot dogs
- American cheese
- frozen french fries
- frozen meatballs
- spaghetti sauce
- spaghetti
- frozen garlic bread
- ground beef
- flour tortillas
- cont sour cream
- taco cheese
- refried beans
- roma tomatoes
- taco seasoning
- seitan
- red onion
- garlic clove
- shiitake mushrooms or cremini
- vegan margarine
- vegan sour cream
- Miso
- margarine
- 8oz packages bean curd stick
- nutritional yeast
- barbecue sauce
These pork tacos were a great weeknight meal. They would be perfect for a busy day when you are out all day because you just pop everything into the slow-cooker and leave it. The recipe is from Make It Simple: The Best of Cooking Light. Now that I’ve tried pork tacos this way, I am eager to try other methods too. I served the tacos with fruit salad.
Shredded Pork Tacos
Source: Make It Simple: The Best of Cooking LIght
Since pork tenderloin is already a lean cut of meat, it literally falls apart after eight hours. Use two forks to shred the meat while the mixture is still in the slow cooker. You can also serve the pork mixture on sandwich buns.
- chopped fresh cilantro
- shredded iceberg lettuce
- finely chopped onion
- tomato paste
- beer or water
- chopped onion
- reduced-fat sour cream
believe from owner of Texas restaurant; suggest doubling
- butter
- lemon juice
- minced garlic clove
- curry
- cayenne pepper
- oregano
- salt
- pepper
- large raw shrimp
Throw in at 2:00, practically forget about it, eat at 6:00. To really please the family, put a dozen frozen rolls out in the morning to defrost and rise, pop in the oven right before dinner.
- vegetable oil
- roast
- Water
- Lipton Onion soup mix
- bag baby carrots
- egg
- milk
- quick cooking oats
- salt
- pepper
- ketchup
- prepared mustard