- Dry rub:
- • 1 Tablespoon brown sugar
- • 2 teaspoons onion powder
- • 1 1/2 teaspoons cocoa
- • 1 teaspoon garlic powder
- • 1/8 teaspoon ground paprika
- • Dash ground cinnamon
- • Dash ground allspice
- butter
- chopped almonds
- chopped celery
- chopped onion
- water
- chicken bouillon granules
- dried parsley flakes
- almond flavor
- paprika
- flour
- salt
- cinnamon
- ground allspice
- ground cloves
- butter
- prepared mustard
- frozen orange juice concentrate
- whole cranberry sauce
- apple cider or juice
- freshly ground pepper
- ground ginger
- ground nutmeg
- cream of mushroom soup
- brown gravy
- pork chops
**If using wooden skewers, soak in water for 20 minutes before using.
- taco seasoning
Pairs wonderfully with baked risotto recipe.
- crushed garlic
- 15oz. can of diced tomatoes
- button mushrooms
- green bell pepper sliced thin
- onion slice thin
- flour
- pork chops on the bone
- salt to taste
- fresh ground black pepper
- extra virgin olive oil
- oregano
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 onion
- beer or water
- tomato paste
- chopped fresh cilantro
- shredded iceberg lettuce
- finely chopped onion
- reduced-fat sour cream
- shredded barbecued pork
- barbecue sauce
- chopped fresh cilantro
- shredded four-cheese Mexican blend cheese
- butter or 2 tablespoons margarine
- Toppings:
- sour cream
- sliced green onion
- barbecue sauce