Pulled Pork Tacos and Spanish Rice
1 pork roast
1 can rotel (you can use salsa, spicy rotel, mild rotel, or chilis in adobo sauce)
Shake or two of salt and pepper
Cook roast on high for 4 hours and then turn down to low and cook for another 5-6 hours until it will pull apart with a fork.
Once the pork is cooked, take it out and put it in a
bowl or on a cutting board, shred the pork. Strain the rotel or salsa (not the
chilies if you used those) and set aside for rice.
1-2 cups of cooked rice (depending on how many people you are feeding)
1 can tomato sauce
Strained rotel or salsa
Put all ingredients in a frying pan and cook on low until heated through, you can add garlic, salt and pepper to taste.
Pico de gallo
2-3 tomatoes diced
1 avocado diced
1 lime cut in half (squeeze juice from both
Handful of cilantro chopped
½ jalapeno chopped (you can use more if you want it spicy)
1/8 cup of diced red onion
Mix all together and add a little salt.
Serve with soft corn, hard shell, or soft shell