I love to use my crock-pot all year round. I like that in the summer it doesn't heat up the kitchen like the oven does and that in the cooler seasons of fall and winter the wonderful smells coming from it just makes the house seem warmer. I have 4 crock-pots in the house - 2 aren't even used for food, but wax. (Yes one of the crock-pots is used for kinky use of wax, but the other is for art.)
For the rest of the month here at Domestic Servitude we will having all sorts of helpful posts on crock-pots from what kind to buy, tips and tricks, book reviews and LOTS of recipes. We hope you will come by and read the posts and pass them on to your friends.
So starting this month of slow cooking with a recipe...
Pork and Black Beans for Tacos
2 cans of black beans (rinsed and drained)
1 pound boneless pork loin roast
1 can Rotel (with liquid - 10 ounce can of diced tomatoes with green chiles)
1 can diced tomatoes (with liquid - 14.5 ounce can)
1 can green chiles (4 ounce can)
1 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon ground cumin
Trim all the fat off the pork roast, cut in half. Season with the chili powder, oregano and ground cumin. Place in the pork in the bottom of the crock-pot and then pour the other ingredients in over it.
Cook on low for 6-8 hours.
Shred pork and stir in with other ingredients. Eat immediately or continue to cook on low adding water if liquids begin to evaporate. If there is too much liquid, cook without lid for a bit.
Serve on top of tortillas with your favorite toppings.