One crock pot, two dinners. On Sunday, I kept things simple by putting a pork tenderloin in the slow cooker with a carton of chicken broth (4 cups) and 4 tbsp of taco seasoning. After cooking it on low for 4-5 hours, I added some chopped green onions to the broth and kept it on the warm setting, while I prepared the taco ingredients.
The second night is when things got more exciting. I had leftover pulled pork and two small batches of liquid to work with, and didn’t feel like prepping all the dry ingredients that normally go into burritos. I rolled up the leftover meat in tortillas in a casserole dish; sprinkled the batch with plenty of cheddar cheese, and poured the liquid all across the top and along the sides. I baked it for 30 minutes, or until the liquid was boiling.
The result? Ooey, gooey pulled pork enchiladas that were deliciously “slimy” – as David described them. (You could cut back on the liquid, but what fun would enchiladas be without the goop?)