Picture this. Every Saturday I handwrite all the ingredients I need for the week onto a piece of notebook paper. Then, I arrive at the grocery store. Did I remember a pen? Maybe. I go to one of the cashiers and coerce them to let me borrow one. Maybe this makes me old fashioned, but I like this method anyway. I know there are many great grocery apps, but something about the traditional pad of paper to write things you need on during the week is really good and homestyle to me. And there is just something so satisfying about crossing something out with a pen that clicking a check box in the Reminders app does not give me. Personally, I am keeping the non-digital around. (And I could say more about how not interested in e-readers I am.)
This dinner came together very easily. It occurred to me I did not have the enchilada sauce I needed, but this homemade recipe is very simple and you can whip it up quickly with ingredients probably already in your stash. Making a trip to the grocery store for one item, that kills me.
SLOW COOKER PORK TACOS & CORN SLAW
3 pound porkloin
3 tablespoons homemade taco seasoning
1 jalapeno, diced
1 onion, sliced
1 and 1/2 cups homemade enchilada sauce
15 ounces corn
1 tablespoon olive oil
1 cup cabbage, shredded
2 limes, juiced
1 tablespoon red wine vinegar
1/2 cup cilantro, chopped
Place porkloin, taco mix, jalapeno, onion, and enchilada sauce into slow cooker. Cook on high for 6 hours. Meanwhile, prepare slaw by tossing together corn, olive oil, cabbage, lime juice, red wine vinegar, cilantro, and salt & pepper.
Serve on tortillas topped with cheese.
- Place porkloin, taco mix, jalapeno, onion, and enchilada sauce into slow cooker.
- Cook on high for 6 hours.
- Meanwhile, prepare slaw by tossing together corn, olive oil, cabbage, lime juice, red wine vinegar, cilantro, and salt & pepper.
- Serve on tortillas topped with cheese.
Adapted from Half Baked Harvest.