Tacos tonight!

Every mom wants to make something tasty for dinner that's relatively inexpensive that everyone in the family will enjoy. If it's also healthy, then the woman deserves an award for Mother of the Year!

This is a fun meal we enjoy a lot on Sundays.   I serve it as a buffet and everyone can either fill it all into a burrito or they can eat a pork taco with other "stuff" on the side.  I usually have all the typical taco fixings (sour cream, tomatoes, lettuce, cheese, green chiles, etc.) and then rice and beans, and finally chips and salsa.

Here ya go!  If you have a variation or improvement, I'd love to see it!

SLOW-ROASTED PORK FOR TACOS

Makes 6 to 8 servings.

10 garlic cloves, peeled

2 pounds pork shoulder, preferably boneless and in 1 piece

1-2 teaspoons peppercorns

2-3 teaspoons oregano

2-3 teaspoon cumin

1 teaspoon salt

2 tablespoons fresh orange juice

2 tablespoons fresh lemon juice

To prepare pork: Sliver 4 garlic cloves. Using thin-bladed knife, poke holes all over pork. Insert garlic slivers into holes.

Rub the peppercorns, oregano, cumin and salt into the pork.  (Those spices are really "to taste" so add as little or much as you like.)  Put the roast in the crock pot and then pour the juices on it.

To cook pork: Set the crock pot on high for 6 hours or so.  It should be very tender and you can pull it apart with a fork when it's ready.  (If you notice the pork is getting dry, you could always add more juices, but I've never seen that happen.)