Slow Cooker Pork Tacos

Yummy Yummy Slow cooked pork in salsa to be used for soft or crispy taco shells. This is an easy recipe. It will fill up the pot, but after a few hours, the pork shrinks down and the veg as well, so it shouldn't bubble over to the counter top. 

Ingredients:

6 1/2-8lb Pork shoulder (might also be called Boston Butt)
24 oz jar of green tomatillo salsa
1lb fresh tomatillo
2 yellow onions
1 jalapeno pepper
1 bunch fresh cilantro - chopped  (might be called coriander)
1 Tbsp dried oregano
Salt
Pepper 12 oz water

Cute the pork shoulder down into 4 equal-ish pieces. Season with salt and pepper. 

You can just see the bone slightly to the left of center , running diagonally up the pork.  Plan to cut around the bone when starting.

Now you have a better view of that bone sticking out the top of the left piece. Plan to cut around it again for the last cut.

And here it is! Bone is located in one piece. It can be cut out entirely at this point, but I leave it in. 

Peel and quarter the tomatillos and onions. 

These are the tomatillos, with the dry husky skin, slightly peeled back and with the skin  almost completely removed.

Place the onions in the bottom of the slow cooker. Set the pork pieces on top of the onions. Add the tomatillo pieces down the sides and on top of the meat. 
Make a slice in the side of the jalapeno and taste it for the spiciness that is preferred. (Some peppers are much spicier than others. I have found that even buying the same type from the same store can vary in flavor quite a bit.) 

Want less heat? Carefully, remove the the seeds and white pith, then wash your hands carefully. Or you can wait to slice the pepper and just poke some in the side with a knife.Want more heat? Use the whole pepper, seeds and pith.

Add the desired cut of jalapeno to the pot. Pour the salsa over the whole thing and then add the water. 

This is ready to cook! 

Cook on high for 5-6 hours. Check to see if the pork is tender and able to be shredded. Remove the meat from the slow cooker and shred with two forks. Let the sauce cook down a bit and add back the meat to the pot with the chopped cilantro. It will not be a thick sauce, unless you choose to cook it down on the stove top. 


Put in taco shells or tortillas with the fixings that you like - tomatoes, lettuce, cheese, sour cream, etc.

Coldy cold and soupy soup

(Footed soup bowl from Crate and Barrel)

I can't believe I last posted in August!
The weather is much colder now and we eat a lot of soup. One of the favorites is French Onion. Not the kind that you have to spend an hour caramelizing the onions and making the stock from scratch.
Though, if you've got the time, I recommend the Julia Childs recipe. Three kids hanging on my leg doesn't always allow time for Mrs. Childs wonderful soup, so I make it this way:

Please keep in mind, this is one of those recipes that you don't have to be to exact. Taste it along the way and make your adjustments. Your bowls do need to be oven proof and I recommend a crock or large ramekin style. I love these footed soup bowls from Crate and Barrel. http://www.crateandbarrel.com/dining-and-entertaining/individual-bowls/footed-soup-bowl/s408328 We get so much use out of them and they are just fancy enough to serve for guests.

French Onion Soup
Serves 2-3


Ingredients:
2 yellow onions, halved and sliced thinly
olive oil
1 pint of stock, beef, chicken, or vegetable
2-3 springs of fresh thyme
1 cup Gruyere cheese,(or half Gruyere and half Cheddar) grated
1 glug dry sherry or brandy (yes, glug - tip the bottle into the broth as it simmers and listen to the sound)
salt and pepper to taste
Crusty Bread, the more grains the better in my opinion, cut into rounds to fit the bowl that you will use to serve 


Method:
Heat the olive oil over medium high heat in a wide sauce pan. Add in the onions and saute, stirring frequently. Season the onions with salt and pepper. When the onions have a nice golden color, add about 3 oz. of the stock and stir up all the brown bits off the bottom of the pan. Lower the heat to medium low and add the rest of the stock and sprigs of thyme. Add in the glug of sherry or brandy and let simmer gently another 5-10 minutes.  At the end of this time, remove the thyme stems.
Meanwhile, turn on your broiler or turn on your oven to about 400 degrees F or 205 degrees C. Line a sheet pan or cake pan with foil and place your oven proof bowls on top. Carefully, ladle soup into the bowls up to about 1/2 inch of the top. Set the bread round on the soup and let it absorb the soup a little bit. Press it down very gently and then put the cheese on top. The cheese should cover the bread. This is a great time for a bit of fresh cracked pepper.
Lightly scrunch the foil around the base of the bowls to help keep them stable. Carefully, place the pan in the oven and wait for the cheese top to turn a golden brown and bubble slightly. You will need to check the oven frequently, as only you know your oven. When the top is done, carefully remove the pan and set it somewhere to cool a bit. The bowls will be HOT! Let them cool for about 5 minutes or so until the bowls they are cool enough not to burn.


Serve the soup with a green salad. Remember the cheese will also be Hot, but tasty.


Enjoy!