Pulled Pork Tacos

the goods:

2 cups salsa, plus more for serving

2 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons unsweetened cocoa powder

1 teaspoon salt

2 pounds boneless pork butt or shoulder, trimmed of excess fat

flour tortillas

cheese
sour cream

shredded lettuce

avocado

In a slow cooker, combine salsa, chili powder, oregano, cocoa, and salt. Add pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. Using 2 forks, transfer pork to a bowl and shred, adding cooking liquid to moisten as needed.

Once pork is cooked, add to your tortilla and serve with desired toppings.

Slow Cooker Peppered Steak

This is a meal that we really enjoy having on fast Sunday's! This is, again, a recipe from Melessa. Our kids love it and it one of our favorites!

the goods:

2 lbs. beef stew meat, cubed
garlic powder to taste
1 beef bouillon cube
1/4 c. hot water
1 T. cornstarch
1/2 c. chopped onion
2 large green bell peppers, cut into strips
1 (14.5 oz) can stewed tomatoes with liquid
3 T. soy sauce
1 tsp. white sugar
1 tsp. salt
Brown Rice

1. Sprinkle meat with garlic powder to taste and place in slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar and salt.
3. Cover and cook on high for 3 hours. Mix in green pepper slices and continue to cook on high for 1 hour more.
4. Serve over rice.

Jambalya

Ah! Sweet southern comfort food! I love food in the south. There is so much flavor in the food that just wants you to keep eating more. Karlee raved about this Jambalaya, so I had to make it. And she was definitely right......MMMMM good.
Okay, so I know this isn't a slow cooker, but same diff....rice cooker---slow cooker---blah, blah, blah.

the goods:

Rice Cooker

1 stick of butter or margarine, cubed

1 1/8 c. raw rice

1 (15 oz) can ranch beans with jalapenos**

1 lb. smoked sausage, sliced and slightly cooked in pan til browned

1 (14 oz) can beef broth

1 onion, chopped

1/2 green bell pepper, chopped

3 garlic cloves, minced

3 green onion tops, chopped

parsley, a few shakes

Combine all ingredients in a rice cooker and turn on rice cooker. After cooker shuts off, let stand, covered, for approximately 20 minutes before serving.

Serves 4

**I couldn't find the ranch beans w/ jalapenos, so I just bought the ranch beans and bought a fresh jalapeno, only used half of it, and chopped it up!

Add your favorite side salad to help fill ya up!!