My house smelled so amazing all day with this cooking…I love when I can just add everything to my crockpot and when we are ready to eat it is all done…I love corn tortillas so hubby had flour and I had corn …I fry them in a little olive oil and some seasoned salt…YUM!!!
2 lbs. pork shoulder roast, cut into 4 chunks
2/3 cup Ginger Orange Sriracha
¼ cup reduced sodium soy sauce
16 oz. pkg. frozen sugar snap pea stir-fry blend (snap peas, carrots, onions, mushrooms)
12 (6-inch) flour tortillas, warmed
Prepared plum sauce (optional
Place pork in a 3-quart greased slow cooker. Combine Ginger Orange Sriracha Sauce and soy sauce; pour over pork. Cook on low 6-8 hours. Shred pork and place back in slow cooker. Add vegetables and continue cooking 30 minutes. Spread desired amount of plum sauce on warmed tortillas, if desired, and top with pork and vegetables. Makes 6 servings.
Make ahead & freeze
Combine pork, Ginger Orange Sriracha Sauce and soy sauce in a gallon resealable freezer bag. Label and freeze. Thaw and prepare as directed above.
Our Next Groceries:
32 oz. carton chicken broth
1¼ lbs. boneless turkey breast tenderloins, cubed
8 oz. pkg. fresh sliced button mushrooms
1 cup uncooked pearl barley (not quick-cooking)
1½ Tbsp. Dried Tomato & Garlic Pesto Mix
1½ Tbsp. Onion Onion
1 Tbsp. Garlic Garlic
½ cup green onions, thinly sliced
½ cup sour cream
2.8 oz. can French fried onions