Andrew and I have been pretty good about sticking with our Thursday date. While the norm has become one of us cooking something simple, or just ordering in, it is fun to make a real plan and try something new. It is extra nice to be able to look forward to Thursday night and know that we will get some time together. Especially during finals time when he was to cooped up in the library for weeks, it was nice to know I got to see him once a week!
With Andrews summer schedule, it looks like we will be sticking with Thursday dates, which may be the only time I see him. And he is going to get busier and busier this next school year. So Thursday, I love you.
I have had the idea to have tacos in the park for months now, and thanks to daylight savings it finally is staying light enough in the evening. We had this meal a few weeks back during his reading period, but I have been dying to do it again.
I realized as I was finishing prepping things, I had no idea how I was going to get it all from my kitchen to the park without breaking dishes or my back. I almost scrapped the idea and opted for dinner in my kitchen, but I grabbed a bunch of mason jars, weck jars, and luckily it worked out wonderfully!
I wrapped the tortillas in foil and warmed them in the oven just before we left and they stayed warmed through the meal. Everything can be made ahead of time, and the meat was made in the crock pot, so even though I was doing everything last minuet, this would be a great made ahead of time date night for any day of the week!
Slow-cooker Pulled-Pork Tacos
2 cups salsa
2 T chili powder
2 T dried oregano
2 t unsweetened coco powder
2 1/2 pound boneless pork butt or shoulder
- Combine salsa, chili powder, dried oregano, coco powder, pork, salt, and pepper, into slow cooker.
- Be sure to mix and cover the meat evenly.
- Cook on high for 4-5 hours or low for 7-8 hours.
- Pull apart with hands or fork and enjoy.
- We had homemade guacamole (i still wholeheartedly believe this is the best recipe) , homemade salsa, sour cream, limes and cabbage to add to our tacos. And homemade tortilla chips* for snacking.
*homemade tortilla chips: preheat oven to 350. cut tortillas into fourths. Toss with truffle oil, salt, and lime, Bake until golden brown.