I am having another amazing week. Getting tired of hearing that yet? I really can’t believe how much happier I am in the woods. It’s like the decision to pack in city life and just move on is reaffirmed every day. In fact, I can hardly believe that we’ve only been here eight months!
Not to be all sunshine and giggles, this week was a little tough. After all having two jobs is time consuming, and though I remember May being crazy busy when I was a student, turns out I had no idea just what that meant for grown-ups. Not that I’m laying claim to that title, mind you. But for every tough thing that happened, something amazing happened.
Culminating in yesterday’s wildlife “adventure.” I love having birds around. Always have. In fact one of the first things I did when we moved up here was request a bird book (Himself’s mother to the rescue again!). Now, you’ll find that and my inherited binoculars paired together on the porch on the reg. So naturally, I have a ton of bird feeders. We’ve got one outside the bedroom window. And since we put it up, I’ve been fascinated by how fearless those agile, little chickadees are. But I had no idea just how fearless until I went to change out the feeders yesterday. I just sauntered up, new feeder in hand, and I realized these birds weren’t going anywhere. I slowly grabbed my phone and started taking a few shots. And those birds just went on pigging out, swooping in short flights all around me. It was amazing. I dropped off the new feeder, and grabbed the big camera. Still showing no fear, these birds tried to figure out just what I was doing. And that’s when this happened.
You can bet I’m going to try to repeat that scene again today. Especially since Mr. Blue Jay found the new feeder sturdy enough to hold both him and his raucous cries. All signs that spring has finally arrived, I mean it is May already.
In fact, it’s almost Cinco de Mayo! You might be inundated with fiesta flavored recipes, but I bet you won’t find one as easy (and delish, I dare say) as this one. As if pork tacos aren’t tasty enough, I went and put beer in there. Yeah, I said beer. In your tacos. Soon to be in your FACE. Cause you’ll be busy stuffing it. Amirite?!
Ok, all hyperbole aside, these tacos are super, amazingly, unbelievably tasty! The assembly couldn’t be easier either. Mix it all up, walk away, come back and stuff your face. Keep in mind though, 3 lbs of pork is a lot. This is the recipe that you serve to a crowd and then sit back and relish the accolades.
Crockpot pork tacos with beer
Adapted from Crock Pot Cheddar Beer Chicken Tacos at How Sweet It Is
1 medium sweet onion
2.5 – 3 pound pork roast
10 ounce can of tomatoes (I used Rotel’s tomatoes with green chilies)
1 green pepper
1-12 ounce bottle of beer
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon adobo seasoning
1 teaspoon smoked paprika
¼ teaspoon cayenne
2 teaspoons dried cilantro (optional if you’re not the cilantro freak I am)
Taco shells or tortillas
Favorite toppings: lettuce, tomatoes, more green pepper, and of course cilantro cream sauce
Roughly chop onions and place in the bottom of a crock pot. If necessary, remove butcher twine from pork roast, and place on top of onions. Drain tomatoes, reserving juice, and place on top of pork. Roughly chop green pepper and add on top of tomatoes.
In a medium bowl, mix together beer, reserved tomato juice, and taco seasonings. Carefully pour over and around pork roast. Cover and cook on low 7 to 8 hours or on high for 4 hours.
Just before serving, shred pork with two forks. Assemble tacos. Stuff your face.