Sometimes new recipes work out, other times, not so much.
Some people are great at meal planning, me- not so much. I’m a wing-it kind of gal.
Today’s wing-it recipe is the result of a recipe search with a tweak.
We had three trips to town on the schedule for the day:
orthodontist at 1:20pm
Tiger Taekwondo at 3:45pm
2nd degree black belt Taekwondo at 7:30pm
plus we threw in an extra trip to town just because.
SO, FIVE trips to Sioux Falls in one day…insert the need for either a crock pot toss together or frozen pizza. I opted for the first option and it is Tuesday, so, Tacos it is! Our usual is ground beef, but those pork loins we froze a while back were calling to me so I went in search of a Pork Carnita option.
This is what I came up with:
Ingredients:
4 lb. boneless pork (we used a part of a loin we had purchased a couple months ago)
3 Tbsp. Himalayan Pink Salt
1 Tbsp. ground black pepper
1 tsp dried oregano
1/2 tsp garlic powder
2 Tbsp. lime juice
2 drops YL Lime Vitality essential oil
Juice from 1 orange
1 Cup Chicken broth
2 bay leaves
- Pat the pork dry with a paper towel.
- Combine salt, pepper, dried oregano, garlic powder and rub the pork with the seasoning (I didn’t use all the seasoning, but probably about 2/3 of it)
- In the slow cooker, add broth, lime juice, orange juice, Lime Vitality essential oil and bay leaves.
- Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
- Remove the pork from the slow cooker. We sliced the pork into fajita sized pieces but it could also be shredded.
- This recipe tasted great on soft taco shells with all their favorite taco toppings, but really, this meat had enough flavor to be eaten all on its own. It was so good!
So there you have it! I love it when a plan comes together! Hmm, can you tell me what television show that line is from? Also, what have been some of your favorite toss together wins?
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