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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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Another favorite from one of those small magazines at the grocery check-out. Makes good use of your crock pot. :) Ingredients:
2 lbs boneless pork shoulder, trimmed of fat |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 (16 ounce) can refried beans |
8 ounces velveeta cheese, cubed |
12 corn muffins |
3/4 cup shredded lettuce |
3/4 cup chopped tomato |
3/4 cup sour cream |
1/4 cup fresh cilantro, chopped (optional) |
Directions:
1. Put the trimmed pork shoulder in a crock pot (3-4 quart size). Sprinkle with taco seasoning, and spoon the beans on top of pork and seasoning. Cover and cook on LOW for about 8 to 10 hours.
2. Remove pork from the crock pot and place on a cutting board. Take 2 forks and shredded the pork. Return the shredded pork back into the crock pot and stir everything well. Stir in the Velveeta cubes, and let it melt.
3. To serve - split the corn muffins in half. Place the bottom of the muffin on a plate and put about 1/2 cup of the pork mixture on the muffin bottom. Top with a little bit of lettuce and tomato, and then replace the muffin top. Serve with the sour cream, and sprinkle with cilantro if you want.
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