Fix and Forget Friday is brought to you this week by my colleague Kate from Modern Alternative Mama. You might have noticed that I’ve had a lot of guest posts on Friday…this pregnancy been a bit rough and food was not my friend during the first trimester (although I’m quickly making up for that). My friends have graciously stepped in to help me. Thanks Kate!
I might be a little crazy.
Recently I decided that I needed to be a better friend, which largely means when my friends need help – I need to step up. So when a friend texted me half in a panic a few days ago and said “Can you please watch my kids on Thursday?” I agreed to do it. Even though it meant switching my work schedule around (which I don’t mind doing).
Did I mention that I had six kids under six for just over four hours? And that four of those kids are under three?
Yeah. It was busy.
It was absolutely imperative that I have something easy to serve for lunch. Both my friend and I are into real food, so these kids weren’t expecting – and in fact, probably would have been unhappy about – something like a box of mac’n’cheese or a frozen pizza. And who am I kidding, I don’t really have those things anyway. I needed a real food dish that would be fast, easy, and kid-friendly.
Enter, the crock pot. What else? This can be served as is, or you can load it into tortillas. I served it with some fresh salsa and fruit salad. It was a quick, easy, and healthy lunch for a crowd of children…and a hungry mommy too. 😀
Crock Pot Mexican Pork Roast
- 1 2-lb. pork roast
- 1 small onion, peeled, ends removed, sliced
- 2 cloves garlic, minced or grated
- 1 c. water
- 1 tbsp. cumin
- 1 tbsp. chili powder
- ¼ tsp. black pepper
- 1 tsp. sea salt
- 1 cup dry pinto or black beans, soaked overnight
- Add everything to the crockpot and cook 3 – 4 hours on high, or 6 – 8 hours on low.
- Before serving, use two forks to pull the meat apart.
- You can use a slotted spoon to remove the beans from the crockpot first (if, for example, you have some family members who don’t care for them), or you can mix it all together. Serve over lettuce, or put in tortillas.
Makes 6 – 8 servings.
THM Compliant: For an S meat to serve with sour cream, cheese, plan approved tortillas, and guacamole, leave out the beans. For a Crossover meal, serve as-is.
Kate is a work-at-home mom to three kids — Bekah, age 4; Daniel, age 2.5; and Jacob, 6 months. She is married to Ben, a wonderfully supportive husband! She blogs at Modern Alternative Mama, where she writes about natural health, real food, parenting, and all things “green.” In her “free” time, she enjoys sewing, crafting, cooking, and playing with her children.Follow her on Facebook!
*This post is linked at Homestead Barn Hop at The Prairie Homestead, at Fat Tuesday on Real Food Forager, at Hearth and Soul Blog Hop at Penniless Parenting, at Tuesdays at the Table on All The Small Stuff, at Frugal Days Sustainable Ways at Frugally Sustainable, at Simple Lives Thursday on GNOWFGLINS, at Proverbs 31 Thursday at Raising Mighty Arrows, at Healthy 2Day Wednesday on Day2Day Joys, at Think Pink Sunday on Flamingo Toes, at Pennywise Platter on The Nourishing Gourmet, and at Real Food 101 at Ruth’s Real Food.