Allen had to work today. And last Sunday. That kinda puts a damper on the so-called weekend! He works on broadcast towers, you can read more about that jazz here… But they are trying to hurry and finish this job so we can get the heck outta here… I don’t really want to be around when they close the highways! They already closed parts of I-80 that we took to get here. Seems like we left San Francisco just in time to get through the mountains with no snow…
So it’s just me and Charles hanging out today watching football. Luckily the Bengals play tomorrow night so Allen will get to see the game regardless!
I forgot to show off our new home decor I picked up while we were in South Dakota…
They are those wall decals that just peel and stick. You can remove them and move them with no damage. I think they are perfect for our camper. I try not to put holes in the wall if I don’t have to, part of the reason I love Command hooks also! “Home Sweet Home” is above the front door and the other is in the bathroom behind the toilet (I didn’t know where else to put it!)
Here’s the recipe:
Layer the following in the slow cooker, in this order…
- 1 large onion, quartered, and separated
- a pork butt or shoulder roast (mine was about 3lbs), make sure you salt and pepper this guy very generously
- a can of chipotle peppers in adobo
- a can of Dr. Pepper at room temp (use two cans if you have a giant roast-one was enough for me)
Stick the lid on. Turn it on low.
About 4 hours in, flip the roast over. Flip it again in an hour or two. If it is falling apart, take it out and shred the meat. If not, give it another hour and check again. Once you get the meat out, try and skim some or most of the fat off the top without getting rid of too much juice. Shred it and put it back in the pot for another hour, making sure all the meat is soaking up all that juicy goodness.
I served this on warm flour tortillas (I just heated them in a dry pan over medium heat for about a minute on each side). I topped it with some homemade pico (my version follows), a few sprigs of cilantro, and some pepper jack cheese. Delicious! And we have plenty left over for dinner tomorrow…. I think you should try this tonight! (P.S. I’ve been loving The Pioneer Woman‘s recipes, that’s where I found this one! She made hers in the oven, but since I have a camper oven, I prefer my handy dandy slow cooker.)
Pico de Gallo
- 4 roma tomatoes, diced
- 1/2 red onion, diced
- 1/2 jalapeno, seeded and diced
- a good squirt of lime juice
- a palmful of chopped cilantro
I hope you are all having a better Sunday than my super hard-working, loving boyfriend!
Oh, and by the way, Allen said the Potato Bread I made this week beats out all the others for best yet! And I’ve kind of decided that If I keep it in a ziplock baggie vs. the bread baggies I bought, it stays softer and fresher longer…