crock pot friday...

via Iowa Girl Eats

I'm heading to Butera, my favorite grocery store, to buy a pork butt right after work to prepare this dish . I love taking the crock pot out of the refigerator in the morning, letting it get to room temperture and then plugging it in right before I walk out the door.  Friday is going to be a "pork taquito" night in our home.  Does this not look delicious?

Pulled Pork Taquitos with Chipotle-Ranch Dipping Sauce via Iowa Girl Eats

Makes 18 taquitos
Adapted from BHG.com

Ingredients:
3 – 3.5lb boneless pork butt
14oz can chicken broth
1 onion, chopped
6 cloves garlic, peeled
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
8oz queso fresco, shredded (could use Monterey Jack or Mozzarella)
18 corn tortillas
Guacamole and salsa, for serving

For the Chipotle-Ranch Dipping Sauce:
1/2 cup light Ranch dressing
2 Chipotle Peppers in Adobo Sauce + 2 teaspoons sauce

Directions:

1. Trim fat from pork then cut into 8 hunks and place into the bottom of a 5.5 or 6 quart crock pot. Add chicken broth, onion, garlic, chili powder, cumin, and salt then stir to combine. Cook on high for 5-6 hours or low for 10-11 hours, or until very tender. Remove pork then shred and place into a large bowl with 1/2 cup of the cooking liquid. Discard remaining liquid.
2. Preheat oven to 425 degrees then line a baking sheet with foil and spray well with nonstick spray. Set aside.
3. Wrap 6 tortillas at a time in a damp paper towel then microwave for 40 seconds. Place 3 Tablespoons shredded pork into the center of each warm tortilla then top with 1 Tablespoon shredded cheese. Roll then place seam side down on the prepared baking sheet. Repeat with remaining ingredients then spray tops of the tortillas with nonstick spray and bake for 13-15 minutes or until tops are brown and crunchy.
4. For the Chipotle-Ranch Dipping Sauce: Combine ranch dressing, chipotle peppers, and sauce in a food processor then process until smooth. Alternatively, finely chop peppers then stir ingredients together to combine.
5. To freeze: freeze taquitos on a baking sheet then transfer to a freezer bag. Bake the same way frozen as fresh (ie do not thaw.)