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.

Wednesday, February 19, 2014


Note: This is a Pillsbury recipe I saw and liked. I love Mexican food and pork is my favorite meat. Since I am diabetic I traded the biscuits for whole-grain tortillas but for you who can have them, the biscuits sound delicious!
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
boneless pork shoulder (3 lb)
can (10 oz) Old El Paso® red enchilada sauce
cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (16 biscuits total)
cup all-purpose flour
cup vegetable oil

Salsa, shredded lettuce and shredded Mexican cheese blend, if desired

Spray 5-quart slow cooker with cooking spray. 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.

During last 20 minutes of cooking, make taco shells: Separate dough into 16 biscuits. Sprinkle flour on work surface; press or roll each biscuit to form 6-inch round. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed.

Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add 1 cup of the strained sauce. Stir well. Spoon pork mixture into taco shells. Top with salsa, lettuce and cheese.

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