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What’s better than a freshly cooked meal you don’t have to prepare upon arrival at your humble abode after a long day’s work?

Yeah, I couldn’t think of anything either.

My $10 investment two black Fridays ago continues to gift again and again. The handy dandy good ole crock pot serves as my go to dinner during busy work weeks. I spent 5 minutes making my dinner today. Two of those were spent this morning plugging in the crock pot and throwing in the ingredients.

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Mexican BBQ Pork Tacos

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Prep Time: 5 Min.

Servings: 6 (2 tacos per serving)

Ingredients:

  • Hormel Marinated Pork Filet (Kroger has buy one get one free RN)
  • 1 can of Dr. Pepper
  • BBQ Sauce – pick your favorite
  • Diced Tomatoes
  • Cilantro
  • Frozen Corn
  • Butter (ICBINB Substitute)
  • Sour Cream (Light)
  • Pico De Gallo
  • Fresh Cilantro
  • Shredded Cheese
  • Mission Low-Carb Tortillas
  • Slap Ya Mama Seasoning

Morning Prep:

In the morning, reserve a few minutes to add the pork, Dr. Pepper, half a bottle of BBQ sauce and can of tomatoes to the crock pot. I didn’t strain the tomatoes which made the pot more watery which is what I was going for. I set the crock pot to 10 hours so it would cook slowly all day and be ready once I got home.

Evening Prep:

In the evening, take a large serving fork and pull apart the pork. Instant pulled pork tacos are underway. Next, pull out your tortillas and add the pork, sour cream, cilantro, pico and cheese. Take a small bowl, add the frozen corn, butter, cilantro and seasoning and heat in the microwave 1.5 minutes. I like to heat the tacos 30 seconds to melt the cheese and warm up the tortillas. And you’re done!

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