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I love pork.

Guess I should elaborate here. I am at a point in life where I am fully embracing TACO TUESDAY. And last night, we had pulled pork tacos. This “recipe” is one I modified from the way my mom makes it.

This is a very unsexy process so there is only one photo:

Take a pork shoulder. Pork butt. Whatever you want to call it. I got a two-pounder from Whole Foods. Plop it in your crockpot with a can of green salsa. Pick your poison here… sometimes I go fancy with a Frontera salsa, other times I go straight to the cans from Mexico. Pour it on the pork. Add liquid of choice (water, chicken stock… Whatever works, I’m sure). You really don’t need to cover the whole thing with liquid, but I won’t tell you how to cook in your crock.

My favorite part: turn it on low and forget about it! No kidding. I started this process on a Monday night. I flipped the meat Tuesday morning, then fetched it after work/yoga Tuesday evening.

Now, if you can’t help yourself, dig in because it’s ready. But if you’re like me and have a thing for a little crust, do this:

Take the pork and put it in a baking dish and bake at 350-375, turning every 15 minutes or so until it looks good, or you are just starving. No shredding is really necessary because it’s already broken up. Mind your fingers, they will burn as you snack straight from the oven.

Here is where some mess it up (in my humble opinion) with BBQ sauce. Let your people decide how they season their meat. You are now ready for tacos. Or taco salad. Or nachos. Or just a fork.

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