Yesterday was another gorgeous day in Chicago. My husband, Mark, and I have flexible work schedules so we try to make time to get away for a bike ride when the weather allows. The kids were off of school for Election Day and our son had a birthday party to go to. We took our break during the birthday party and packed up our bikes to try new trails. It was wonderful! We were gone from the house for about 3 hours and got home about 5:00. Thankfully, I had already started our dinner in the crockpot and only needed to put it all together.
I converted this recipe from one I found in Cooking Light a few years ago. Like any good cook, I tweaked it to fit our family’s tastes and what we had on hand. I also cooked the meat in the crockpot so we could go on our bike ride.
To prepare meat in 6 quart crock pot, you need:
(1) 2+lb top loin boneless pork roast
½ inch of water on the bottom
Sprinkle cumin lightly over the pork
Cook in Crockpot on low 4 to 5 hours. (You can alter time to fit your schedule, as long as the internal temperature is 170 degrees)
When meat is cooked, pull apart with fork. Add a few tablespoons of the leftover juice from the crockpot as well as 2 tsp. chili powder, 1 tsp dried oregano and 1 tsp cumin. Mix evenly.
1 can of black beans (14oz.) rinsed
1 small jicama, peeled and chopped small
2 small tomatoes, chopped small
1 handful of cilantro. Tear off leaves by hand
1 tsp cumin
½ tsp salt
1 ½ tbsp. of lime juice
The result was a very fresh and earthy taco. Using the crockpot and making the salsa ahead of time make this meal quick and easy to put together at dinner time. We completed the meal with frozen strawberry margaritas. Heavenly!