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10-01-2007, 09:01 AM
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#3
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Mommysavers Goddess
Join Date: May 2007
Location: Midwest
Posts: 1,302
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I put mine in the slow cooker, cover it with 1 can beef broth, one can of italian seasoned diced tomatoes and let it cook ALL DAY. After it's cooked, I drain off some of the juice so it's not "soupy" and add BBQ sauce and cook on high for about 20 minutes. I take it out of the slow cooker, shred it and put it on top of texas toast.
I change up the flavors once and a while and instead of using the "italian diced tomatoes" I just use a regular can and add taco seasoning to it. Instead of using the BBQ sauce at the end, I use a little salsa, maybe some more taco seasoning- then I shred it and use it for MANY different mexican dishes! It works for enchilladas, burritos, tacos, a bunch of different things! My DH LOVES this one. For the first meal with it, I'll make tacos usually- then the next day I make up "freezer meals" with it. I'll make an enchillada bake...roll a tortilla around the pork and some cheese, lay the enchilladas into one even layer and cover with enchillada sauce and some cheese. Cover well and freeze...And I usually make a "taco pie" with it too for the freezer. There are ENDLESS possibilities with this "mexican roast"
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Married to a great guy 8 years, DD1 6yrs., DD2 4yrs., Noah turns 1 in June, Twins- Isabell and Isaac born in Nov. 07...
One busy household!
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