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Categories:
pork shoulder taco beans Velveeta cheese corn muffins shredded lettuce tomato sour cream fresh cilantro
Viewed: 34 - Published at: 10 years agoIngredients
- 2 lbs boneless pork shoulder, trimmed of fat
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (16 ounce) can refried beans
- 8 ounces Velveeta cheese, cubed
- 12 corn muffins
- 34 cup shredded lettuce
- 34 cup chopped tomato
- 34 cup sour cream
- 14 cup fresh cilantro, chopped (optional)
Method
- Put the trimmed pork shoulder in a crock pot (3-4 quart size).
- Sprinkle with taco seasoning, and spoon the beans on top of pork and seasoning.
- Cover and cook on LOW for about 8 to 10 hours.
- Remove pork from the crock pot and place on a cutting board.
- Take 2 forks and shredded the pork.
- Return the shredded pork back into the crock pot and stir everything well.
- Stir in the Velveeta cubes, and let it melt.
- To serve - split the corn muffins in half.
- Place the bottom of the muffin on a plate and put about 1/2 cup of the pork mixture on the muffin bottom.
- Top with a little bit of lettuce and tomato, and then replace the muffin top.
- Serve with the sour cream, and sprinkle with cilantro if you want.
