Somebody’s Watching Me

Happy Halloween, Beautiful Shiny Happy People!  My cat is always watching me, so I decorate in honor of his big green eyes upon me pleading for first breakfast, second breakfast, lunch, mid-afternoon tea, supper, dinner, and a bedtime snack.  I swear he’s partly a Hobbit.

Paul and I recently hosted our annual Halloween party, and our pulled pork was a huge hit with the guests. I offer it here as my treat to all of you! There’s no trick to this easy recipe.  Even if you don’t celebrate Halloween, it’s a great time to bring out the good old crock pot for some nice, cozy slow cooking.  This Southwest-inspired pulled pork is super-tender and goes great with cornbread.  It can even be used for tacos. While it happens to be Halloween today, it’s Taco Tuesday also!

Fuss-free Pulled Pork

Ingredients:

• 1 two and a half pound pork butt or shoulder roast, trimmed of excess fat
• 2 tablespoons All-Purpose Taco Seasoning (See recipe, below)
• 1/2 teaspoon salt
• 2 cups refrigerated fresh salsa, plus more for serving
• 1 lime, cut into wedges
• 1/2 cup fresh cilantro sprigs

Instructions:

1. Rub the pork with the taco seasoning and sprinkle with salt. 
2. Place the prepared pork in a 4-6 quart slow cooker and add the salsa.
3. Cover and cook until the meat is tender and pulls apart easily, 4 to 5 hours on high or 7 to 8 hours on low.
4. When the slow cooker is done, open the lid and let the pork cool slightly.  Carefully place the roast on a cutting board or plate and shred the meat with two forks.  Discard any bones if using a bone-in roast.
5. Place the meat back into the cooking juices and stir. The meat will absorb any remaining juices as it continues to sit, so be sure to reserve the liquid in the crock pot.
6. Serving suggestion: Spread on a warmed corn or flour tortilla with salsa, lime, and cilantro.

All-Purpose Taco Seasoning

• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon corn starch
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• Stir together all ingredients in a small bowl.  Store in a jar or airtight container at room temperature for up to 3 months.

Enjoy! Let me know if you tried it!

Shine on,

Diane