recipe: slow cooker shredded pork tacos

so. this was another bad week. i only had time to cook dinner once, 4 days ago, and haven't had time to pop it up here since. i even attempted to menu plan this week... late monday night i pulled myself together enough to prep the ingredients for this, then it all fell apart from there. waaah!

i discovered www.foodgawker.com last weekend... HOLY COW. the pictures, the recipes... amazing little gem of a site. as result i now have a (longer) laundry list of stuff i want to cook (hence the attempted menu planning), not to mention very much wishing i could take better pictures :o). i saw this slow-cooker shredded beef recipe taco recipe on there which sounded really good, AND easy for weeknight. bingo! (all the beef roasts were super-expensive this week, so i  snagged a pork roast @ $2.99lb instead. beef tacos, pork tacos, as long as i'm eating tacos i don't give an F)

this recipe is taken from Gimme Some Oven, adapted slightly since i don't usually sear meat before slow cooking (i've tried both ways... it ends up mostly the same, just more dishes. skiiip!)

ingredients list (served 4-5):
- 1.25-2 lb boneless beef chuck roast or pork roast
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 cup beef stock
- 2 tbsp tomato paste
- 1/2 tsp liquid smoke
- 1 chipotle pepper in adobo sauce, minced
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- flour tortillas (i used Mission Cheddar & Jalapeno)
- taco toppings: chopped tomato, lettuce, onion, & sour cream & your heart's desires
- shredded monte jack cheese or taco cheese

to make: combine chili powder, cumin, and smoked paprika in small bowl, and rub spice mix all over the meat. set in slow cooker on low, adding in beef stock, tomato paste, liquid smoke, chipolte pepper, onion, & garlic. cook on low for 6-8 hours. when finished cooking, drain some of the liquid (reserving about a 1/2 cup in the cooker), and shred the meat with two forks.

roll the meat up in the tortillas with all taco toppings, and heat in toaster or in a hot pan for a few minutes to heat tortilla through. 

verdict: another yum! these were very smokey from the chipolte... so they were not like a standard slow cooker pulled pork. i would def like to try with beef, because i'm sure the red meat will have a nice flavor party with that smokey goodness. slightly spicy too (i'm glad i didn't add a second chipolte it might have made them hot hot), but also sweet. solid 7 *******.