Pineapple Pork for Tacos

I have another recipe that is similar that I've used for a couple of years now.  It's a little messier, quite a bit sweeter, and not as interesting.  This is lighter, but so yummy.

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (I just use the Costco roast)

1 (20 oz) can crushed pineapple with juices

1 (16 oz) jar tomatillo salsa (green salsa or salsa verde)

2 (4 oz) cans green chiles, undrained

⅔ cup brown sugar

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Remove the pork from the crock pot, pour out all the juices. Shred pork, season to taste with salt and pepper. Add the juices and fruit until it’s the kind of juicy you want. We put some of the
leftover juice into some black beans and cook them down; so good!

Alfredo Sauce

I don't like alfredo sauce.  It's frequently grainy, or kinda tasteless, or just wrong somehow.  But this....  this was good.  Really good.  Really bad for you, but so good.  Also, super fast.  Less time than it takes to boil the noodles.  And no chemicals!  Love it!



Alfredo Sauce

1 stick of butter

1 clove of minced garlic

1 pint of heavy cream

1 cup of fresh Parmesan cheese

2 tbsp cream cheese

1/4 tsp salt

1/2 tsp white pepper

In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste. Mix the hot sauce into the noodles and serve.

Shredded Beef for Tacos

This was another Pinterest find, and so not an epic fail!  I used two chipotle peppers, and it may have been a little too much.....  maybe.  Nice and spicy, not too juicy, not too dry.  So good!
The directions weren't completely clear so I have edited them to make more sense. 


Shredded Beef for Tacos

2 Tbsp. extra virgin olive oil

2 pounds beef

2 tsp. chili powder

1 tsp. cumin

1/2 tsp. smoked paprika

1 cup beef stock

2 Tbsp. tomato paste

1 chipotle pepper in adobo sauce, minced

1/2 large sweet onion, diced

4 cloves garlic, minced

Whisk together the chili powder, cumin, and smoked paprika in a small bowl. Rub the spice mix into the beef, covering each side evenly.
Heat olive oil in a large skillet over medium-high heat. Carefully place the beef in the skillet and sear on each side until browned. Add the diced onion and minced garlic on top of the seared beef in the slow cooker.
Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a 3-5 minutes until the sauce has reduced and thickened slightly. Pour the pan sauce down over the onions, garlic, and beef in the slow cooker. Cover and cook on low for 6-8 hours.