Pork Tacos

I've had this love affair with tex-mex food as long as I can remember. It's a family favorite and the saga continues. This is a great example of "morphing" or "creative leftovers." This is a great follow up to the Herbed Pork & Apples recipe that I'll post shortly. The apple flavoring is a great back ground to the spice of the taco.

Take the pork left over from the roast and shred it. Throw it in a crock pot with a package of taco seasoning (or your favorite spice blend) a dash of cinnamon, and water or chicken stock to cover. All it to slow simmer for several hours, stirring occasionally. If you don't have time to slow simmer, it can be done in a hurry in skillet, but take care that it doesn't dry out.

Serve with warm tortillas, sour cream, cheddar or Monterey jack cheese, lettuce, tomatoes, sauted peppers, etc.

Total Costs: $4.90
Meat: $2 (part of larger meat purchase)
Seasoning: $.20 (Costco)
Tortillas: $1 (Aldi's)
Lettuce/Tomato/Peppers: $1 (Aldi's)
Sour Cream: $.20 (Aldi's)
Cheese: $.50 (Costco)