This isn't a healthy meal. Pork shoulder is full of unhealthy meat fat. And black beans, onions, corn are good for some folks, but not good for others--especially if you're avoiding FODMAP foods. This meal scores well on the agony scale--it's super easy to prepare--and if you break it down per serving, it's pretty affordable, too. It can be made FODMAP-friendly if you use diced tomatoes instead of salsa, skip the black beans, and DIY the taco seasoning without onion and garlic powder.
Added bonus: you will run out of tortillas before you run out of pork, and leftovers can be scrambled with eggs ("huevos porquerias?") or served on a hamburger bun as a pulled pork sandwich especial.
Ready? Better grocery up.
Ingredients:
One pork shoulder
1.5-2 jars salsa
1 can black beans
1 can corn
1 packet taco seasoning
Shredded cheese
Soft corn tortillas
The worst/hardest thing about this recipe is preparing the pork shoulder. Use a sharp knife and get that skin off. Quickly and without too much introspection, slice off as much fat as you can. Toss the whole mess in a plastic bag and toss that in a plastic bag and throw it in the trash. (The stronger-stomached and more adventurous can save the skin and try making homemade pork rinds.)
Put in slow cooker, and add the beans, salsa, and corn. Sprinkle some taco seasoning on top.
Cover and cook on low for 15 hours or until the pork falls off the bone. I did this wrong, so it ended up being like 24 hours.
When your dog has been sufficiently tortured by the smell of slow-cooking pig product, remove the pork shoulder from the crock pot, and put it in a bowl. Use a fork to pull the pork meat off the bone. Save the bone for later.
At this point, I spooned out about 1/4 cup of liquid - fat and juice. Too much water will ruin a good taco, and it really is a lot of pork fat. Urk.
When you're ready to eat, heat up your tortillas in the oven for five minutes and sprinkle with cheese. Add avocado, guacamole, tomato, pico, hot sauce, lettuce, anything you have handy that would be nice in a taco. Spoon pork on top and enjoy.
FACTS AND FIGURES
Prep time: 10 min plus eternity and a day to cook.
Servings: 6-8 *plus leftover pork/bean/corn/salsa mix
Agony rating: 3/10. Slicing the skin and fat off the pork shoulder is not a task for the faint of heart (or those without sharp knives.) But besides that, you just need a can opener and lots of patience. Only cleanup is the slow cooker, cutting board, and knife, and any plates you use to serve the tacos on.
Taste and stuff: 6/10. Sokay. Add hot sauce next time. And probably more artery-clogging than nutrient-bearing.
*COSTS OF STUFF I HAD TO BUY SPECIAL*
1 bag Sargento 4 Cheese Mexican Blend $2.50
2x 16 oz Newman's Own Salsa Medium $5.98
15 oz can corn $1.50
15 oz can black beans $1.50
Mission yellow corn tortillas, 24-pack $1.99
Pork shoulder half $8.54
Old El Paso Taco Seasoning Mix $1.19
Total cost of stuff I had to buy special: $23.20
Cost per serving: $3.87 for 6 servings; $2.90 for 8
VERDICT: SUCCESS?
Added bonus: you will run out of tortillas before you run out of pork, and leftovers can be scrambled with eggs ("huevos porquerias?") or served on a hamburger bun as a pulled pork sandwich especial.
Ready? Better grocery up.
Ingredients:
One pork shoulder
1.5-2 jars salsa
1 can black beans
1 can corn
1 packet taco seasoning
Shredded cheese
Soft corn tortillas
 |
| It's barely even cooking. |
Put in slow cooker, and add the beans, salsa, and corn. Sprinkle some taco seasoning on top.
 |
| Don't judge yet. |
When your dog has been sufficiently tortured by the smell of slow-cooking pig product, remove the pork shoulder from the crock pot, and put it in a bowl. Use a fork to pull the pork meat off the bone. Save the bone for later.
 |
| We don't hide anything here. |
 | |
| Final product, sans bone. |
At this point, I spooned out about 1/4 cup of liquid - fat and juice. Too much water will ruin a good taco, and it really is a lot of pork fat. Urk.
When you're ready to eat, heat up your tortillas in the oven for five minutes and sprinkle with cheese. Add avocado, guacamole, tomato, pico, hot sauce, lettuce, anything you have handy that would be nice in a taco. Spoon pork on top and enjoy.
 |
| Ay, que boniiiiito. |
FACTS AND FIGURES
Prep time: 10 min plus eternity and a day to cook.
Servings: 6-8 *plus leftover pork/bean/corn/salsa mix
Agony rating: 3/10. Slicing the skin and fat off the pork shoulder is not a task for the faint of heart (or those without sharp knives.) But besides that, you just need a can opener and lots of patience. Only cleanup is the slow cooker, cutting board, and knife, and any plates you use to serve the tacos on.
Taste and stuff: 6/10. Sokay. Add hot sauce next time. And probably more artery-clogging than nutrient-bearing.
*COSTS OF STUFF I HAD TO BUY SPECIAL*
1 bag Sargento 4 Cheese Mexican Blend $2.50
2x 16 oz Newman's Own Salsa Medium $5.98
15 oz can corn $1.50
15 oz can black beans $1.50
Mission yellow corn tortillas, 24-pack $1.99
Pork shoulder half $8.54
Old El Paso Taco Seasoning Mix $1.19
Total cost of stuff I had to buy special: $23.20
Cost per serving: $3.87 for 6 servings; $2.90 for 8
VERDICT: SUCCESS?
No comments:
Post a Comment