Oh, my… I think I’ve found our new favorite recipe. It’s so easy! I really do adore my crockpot… I just plopped in a pork shoulder and some sauce ingredients and let it cook all afternoon, and when I got home, it was fall-apart tender and perfect for tacos. I quick-marinated some red onions, and added some cilantro and sliced avocado. Would it be bad to have pork tacos for dinner every night?

Shredded Pork

• 1 1/2 pound pork shoulder
• 1 envelope taco seasoning
• 2 cloves garlic, minced
• 1/2 yellow onion, chopped
• 1 (7 ounce) can salsa verde
• 1 cup water

Place roast in slow cooker.

In a bowl, mix together all remaining ingredients. Pour over meat in cooker.

Cover and cook on low 8 – 10 hours, or on high 4 – 6 hours, or until meat is tender but not dry.

Place pork on a platter and shred with 2 forks, removing any fat. Stir shredded meat back into sauce. Serve in tacos (or burritos! Or gorditas! Or tamales!)

Makes 4 – 6 servings.

Adapted from Fix-It-and-Forget-It Big Cookbook.

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Quick-Pickled Red Onion

1 cup thinly sliced red onion
1/4 cup lime juice
1/4 cup drained jarred pickled jalapenos, sliced
1/4 cup jalapeno brine (from jar)
1/4 teaspoon salt

Bring all ingredients to a boil in a saucepan. Transfer onion mixture to a bowl and refrigerate until cool, about 15 minutes.

Makes about 1 cup of onions.

Source: The Best Simple Recipes.