Crock Pot Carnita Tacos

Ingredients:

* 2-3 pound pork shoulder roast
* 1 medium onion
* 3-5 cloves garlic
* Salt and pepper to taste
* 1/2-2 teaspoons Italian seasoning
* Corn tortillas
* Shredded cheese
* Shredded lettuce
* Jalapeno or chili peppers, seeded, sliced
* Diced tomatoes
* Cilantro
* Sour cream
* Salsa
* Avocado, peeled, pitted, sliced

Method:

Carnita is Mexican for small meat. Crock pot pork is perfect for shredding, creating small meat.

Spray crock pot with non-stick spray (or use slow cooker liners). Place roast in crock pot; peel and quarter onion, peel garlic cloves; place garlic and onion on top meat. Cover and cook on high 1 hour, reduce heat to low and continue to cook 6-8 hours or until meat falls off bone.

Discard garlic and onion. Remove meat from crock pot, remove bone and shred meat by pulling part with forks. Season meat juices to taste with salt, pepper, Italian seasoning (or other seasonings of choice); return meat to juices.

Serve with shredded pork in warm tortillas with shredded cheese, lettuce, peppers, tomatoes, sour cream, etc.

Crock Pot Cooking Tips
1. Use a less lean, bone-in cut of meat (fat & bone provide flavor which can be removed later) shoulder, butt, chuck roast, etc
2. Add seasoning at the end of cooking (less salt is needed; long cooking times drain herbs of their flavor)
3. Cook meats with onion and fresh garlic cloves placed on top of meat
4. Food should touch sides of crock pot and other pieces of food
5. Fill crock pot at least 1/2 full - preferable 3/4 full
6. Don't peak - every time the lid is lifted it allows steam and heat to escape, which will increase cooking time by 15-30 minutes
7. To ease clean up A) fill crock pot with hot water immediately after removing food; B) spray inside of cock pot with non-stick spray; or C) use slow cooker liners

From KSL

French Chocolate

1 jar 916oz.) hot fudge sauce (Mrs. Richardson's is the best)
1 pint whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract*
3 quarts milk heated

Heat hot fudge in the microwave until warm and thin enough to pour, but not too hot. In a mixing bowl, whip the whipping cream and add powdered sugar and vanilla when cream begins to thicken. When cream is at the soft-peak stage, slowly add hot fudge sauce, continuing to whip the cream and chocolate together. Serve by spooning desired amount of French chocolate mixture into a mug and adding heated milk. Stir until combined.

Serves 8

* Can use mint, orange or almond in place of vanilla.