I love my slow cooker. I wish I could make everything in it. Well, I wish that I had the foresight to make more things in it. Honestly, before last week, I hadn’t used my slow cooker in over a year. The hardest part about slow cooker cooking for me (and I would assume for many) is planning ahead enough to start the process in the morning. But when you eventually do it, it’s amazing. You walk in the door at the end of the day to the smell of dinner coming from the kitchen.
I made pulled pork. It was tender, moist and so, so easy. Everything goes in the slow cooker then 6-7 hours later the pork shoulder gets shredded with two forks, spread over a baking sheet and cooked under the broiler for 10 minutes. Dinner. Done.
These are the mini taco versions. Each homemade mini tortilla is spread with whatever combination of salsa, sour cream or guacamole you want, covered in shredded pork and sprinkled with cheese and cilantro.
We enjoyed these as regular sized tacos as well, using the bigger version of these homemade tortillas. I didn’t broil all the pork the first night. The leftovers (not yet broiled) went into a covered container along with the remaining sauce from the slow cooker and kept in the fridge for 3-4 more days. Whenever we wanted some more we just stuck a serving under the broiler for 10 minutes. Easy and delicious leftovers.
You can put the meat into sandwiches, inside quesadilla or any number of things if you aren’t feeling like tacos. You should check out Lindsay’s carnitas tamale pie on Pinch of Yum if you’re looking for something else to do with your leftovers.