Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 13, 2014


large sweet onion, sliced
1 large garlic clove, minced
tablespoons taco seasoning mix (from 1-oz package)
boneless pork shoulder (about 3 lb)
can (10 oz) red enchilada sauce
can (4.5 oz) chopped green chilies, drained
teaspoon salt
cups hot cooked brown rice
cups shredded lettuce

Salsa, shredded Mexican cheese blend and chopped fresh cilantro for toppings, if desired

Spray 5-quart slow cooker with cooking spray. Place onion in cooker.

Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.

Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chilies, salt and 1 cup of the strained sauce. Stir well.

Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.

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