Welcome to a new addition to The Plaid and Paisley Kitchen!!! Slow Cooker Thursday’s will bring you a new tasty and easy recipe each week. We all live busy and crazy lives and if you are like me you love anything that makes your life a little bit easier. Just recently I have embraced my Slow Cooker. Each week I will give you a new and exciting recipe. Maybe I will even show you things that you never knew that you could do with a Slow Cooker. I hope that you will enjoy this series and that you have fun making the recipes!
For the First installment I bring you a spicy and hearty dish that will fill you up and keep you fueled through the cold winter nights.
This dish is by far one of my favorite recipes that I have made in quite a while. Carnita’s are by far my favorite meat in Mexican Cuisine. They can be time consuming but I have perfected an easy Slow Cooker Method that you can read here. Today’s recipe is built apon that recipe and then taken to a new level.
It has gotten cold here fast. I have come to realize that the Mid West only has 2 Seasons Blazing Hot or Freezing Cold. With that cold comes the desire to eat heavier and heartier meals. With a spicy Pork Roast, hearty pinto beans and tangy fire roasted tomatoes this is a perfect cold winter night’s dinner.
I love fun and different toppings on my baked potatoes. Chili, Taco Meat, beef stew all things that I like to smother my spuds with. This is my new favorite potato topper.
Thick, Rich, Spicy, and Filling. Just what your family needs this time of year.
It’s a super snap throw in the pot and walk away until dinner time. I like to season and sear my meat before I place in the Slow Cooker it only takes about 10 min, but if you are really strapped for time you can skip this step and just place the roast straight into the cooker.
I know that you will enjoy serving this to your family. Please come back each Thursday to see all the fun and tasty things that you can make in your Slow Cooker!
Here are some other great Slow Cooker recipes that you may enjoy!