January 21, 2011 at 2:43 pm , by Jennifer Castoro
Slow-cookers are like magical dinner-making fairies. Or really awesome sous chefs. Seriously, I throw a bunch of ingredients in a pot, set it on low, go to work and come home to a fantastically yummy meal? Best thing ever. Someone needs to give its inventor a medal. Or at least a hug, on my behalf.
All that said, I don’t use my cooker as often as I intend to, mostly because I want the prep to be as simple as possible and I balk at anything requiring more than 5 ingredients and 10 minutes. (It’s tough enough for me to get up extra early to get the ingredients together. Added thinking or excessive time cannot be required, or I will go right back to bed.) So when I saw this taco recipe from our fabulous food editors, Tara and Khalil, in our February issue, I couldn’t wait to make it!
A small disclosure: The recipe called for pork loin, which is lower in fat than the cut I used, pork shoulder. I happened to have pork shoulder in the freezer and wanted to use it, so my tacos were a bit less good-for-you than Tara’s version! (Hers is above on the left, and mine is on the right. I could have benefited from some better lighting.)
Prep could not have been easier. I cut the meat in half, chopped up onions and carrots in my little food processor, minced some garlic and a chipotle chili and plopped it all in the pot with the rest of the ingredients: cannellini beans, diced tomatoes, tomato paste and spices. Besides the spices and cilantro, there are only eight ingredients, and I already had most of them!