Pork Aplenty

Sandra Lee showed a cooking demonstration for Slow-Cooked Orange Margarita Tacos on the Today Show this week, to promote her new Money Saving Meals show. I'd never slow-cooked a pork roast, but have always wanted to (I love bbq pork sandwiches), so decided to give it a try. It called for a 10-lb bone-in pork shoulder picnic cut - and boy, was it large; barely fit in the crock pot. I substituted apricot preserves for the orange marmalade, but otherwise stuck to the recipe (finally, a use for the margarita mix that's been sitting in our fridge for quite some time). I cooked it with the skin on/fat intact, but next time I would probably remove the skin/fat, as 'pulling' the pork off post cooking kinda grossed me out... However, the meat was so tender and tasty! The first night we had pork soft tacos with avocado, and a corn/black bean salad. The second night we had bbq pork sandwiches - just top with some bbq sauce and serve up on a roll (Lauren enjoyed her own 1/8 of a sandwich too!) I froze the remainder of the pork, and will probably make some green salsa enchiladas at a later date. I'd definitely make this tasty (and economical!) recipe again, but will pick a smaller cut of meat and hold the skin/fat.