Today's post is all about pulling double duty.
Not only is Day 1 a breeze to prepare since it is cooked mostly in the crock pot,
My husband is Spanish and I am from the South,
and these meals aim to please both of those different palates.
You won't feel like you are eating leftovers, I promise!
Besides the obvious benefit to spending less time cooking in the kitchen,
buying one large pork shoulder and serving it for two meals
(plus possible leftovers depending on your family size)
is economical on the grocery budget, too.
Here's what you'll need for Day 1:
3-5 lb pork shoulder or butt, boneless
1 can Dr Pepper (coke, root beer or diet versions will work, but DP is the top choice here)
Seasonings- Cumin, Salt, Pepper, Garlic Powder, Onion Powder
2 T Butter
Avocado, diced
Tomato, diced
Red Onion ( if desired, we usually skip this)
Tortillas (store bought or my homemade recipe)
Rinse the meat and place it in crock pot, pour Dr Pepper over meat.
Liberally season with spices listed, (I'm a eyeball it kinda gal so sorry there's no specifics here).
Cook on low 6-8 hours or high 3-4 hours.
Remove from crock pot and using two forks (or a Kitchen-aid mixer) shred meat.
On an aluminum foil lined baking sheet spread about half of the meat so that it is mostly just one layer.
Melt butter in microwave and drizzle over meat. Place into oven on Low Broil for 5-10 minutes
( WATCH IT!!!)
You want a little brown crispiness, but don't burn that precious juicy goodness!
Serve on warm tortillas with liberal toppings.
I also like to season the avocado and tomatoes with a little salt & pepper.
YUM!
Package remaining meat in tupperware for Day 2.
Here's what you'll need for Day 2:
Shredded Pork from Day 1
Favorite BBQ Sauce (we like Sweet Baby Ray's)
Hamburger Buns/Sandwich Rolls
Toppings of your choice- pickles, coleslaw, etc.
In a saucepan combine meat and sauce until thoroughly coated and cooked through.
Serve it up with a side of broccoli salad and call dinner done!
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