Thursday, October 15, 2009


This is one of our family favorites. I usually buy quite a big Pork Shoulder Roast and divide into quart size bag for the freezer. Then, I defrost and sprinkle with garlic salt and bake. I love having meals in the freezer ready to go.

Pork Shoulder
2 cloves of garlic
water (I guessed on this, maybe 1/2 cup)
1 onion, quartered
2 tsp. cumin
put all this in the crock pot on low for 8-10 hours

Take out and shred. I take out fat, if there is too much juice, pour some off.

Generously sprinkle with garlic salt
Bake 45 min on 350 degrees occasionally stirring

Serve on tortillas with cheese and salsa

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