Well, clearly I had forgotten how much tattoo's hurt. I got my existing one revamped today, and had every intention of doing the Star Wars one on my wrist too, but we (me and the tattoo dude) decided it was probably best to give it a few days and come back on Monday. The one I have is located right on my spine, and it hurt like a bitch. Thank God it didn't take very long. I'm just proud of myself for not passing out!
Anyway, I meant to share this recipe a few days ago, but was lazy with getting the pics and recipe typed up. It was really good, and really easy. I used a roast that was a little smaller, so while I did have leftovers, it wasn't a ton.
I used to 2-compartment tupperware container and saved the pork on one side, and the black beans on the other. The next day I just heated a couple tortillas in the microwave, heated the pork and beans together, and it was a great lunch.
Ok guys, have yourselves a great weekend! We've got the Washington County Fair out in Rhode Island this weekend, and that's always a good time. Redneck central out there. Heath loves it...makes him feel right at home :)
'Slow Cooker Pulled Pork Burritos'
Source: Adapted from Blog Chef
1 boneless pork shoulder butt roast (3 to 3 lbs)
1 can diced tomatoes with mild green chilies (10 oz)
1/4 cup chili powder
3 tablespoon minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 8 inch flour tortillas
1 bag shredded Monterey jack cheese (8 oz)
1 can black beans, drained and rinsed (16 oz)
1. Cut the pork roast in half and place both halves in the bottom of a greased slow cooker.
2. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt. Cover and process until smooth. Pour over pork.
3. Cover and cook on low for 8-10 hours or until the meat is tender.
4. Remove the roast from the slow cooker, cool slightly. Shred the pork using two forks and return to the slow cooker. Using a slotted spoon.
5. Place the tortillas on a plate and heat in the microwave for about 15 seconds. Place the black beans in a bowl; cover and heat for 1-2 minutes.
6. Place about 1/2 cup of the pork mixture down the center of each tortilla, top with some black beans, shredded cheese, and sour cream. Fold sides and ends over the filling and roll up. Top with some juice from the slow cooker if desired.
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