Saturday, January 22, 2011

Crock pot Mexican Pork...

We love breaking out the crock pot in the winter.  It is great to come home and have the house smell like a yummy dinner and only be minutes a way from a nice warm dinner.  Pork tacos seem to be really popular lately, so we took a stab at our own Mexican pork.  The ingredients were thrown together in the crock pot and stored in the fridge overnight before we put it on.

In crock pot, put pork loin (ours was almost 2.5lbs), can of diced tomatoes (no salt added!), can of tomato paste (again no salt added!), 2 cups low sodium chicken broth, diced onion, diced garlic cloves (used about 5), juice of one lime, cumin, and chili powder (I'm sorry we didn't measure how much we put in).   Turn crock pot on high for 8 hours.  Shred up the meat if it hasn't already fallen apart with 2 forks.  Put the meat back in the sauce and cook for at least another 20 minutes or longer at this point I had another lime so we juiced it in the meat.  Serve as tacos or on spinach (how I had mine).

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