I spent an hour on Pinterest yesterday. I got inspired and creative. We've been in a taco/Quesadilla mood here at the house. Beef and Chicken have made up the main ingredients. I was ready for
With a frozen Pork Shoulder calling my name from the freezer, this is what I came up with.
I'm NOT disappointed.
I put this 8 pound butt, completely frozen. into the crock pot and covered with my Dad's secret rub. It's a mixture of spices that I won't even try to figure out. You can season however you like best. A homemade taco seasoning (or even a few purchased packets) will work fine
Because the frozen pork was just slightly too big to allow the cover to fit on, I covered with foil until it became thawed enough to manipulate and properly cover.
I cooked on HIGH for 12 hours and then turned it to LOW overnight. Cooking time was right at 24 hours.
I trimmed all the fat off the top and transferred meat to a container to shred.
I loosely shredded with tongs and a fork. I added more of Dad's Magic along with miced onion and some garlic powder. I added back in the juices from the crock pot and tasted along the way to get the flavor just right.
I put a teaspoon of the juice/grease into a fry pan and used it to heat up 2 tortillas
I then topped the tortilla with the pork, sour cream, lettuce, tomato, onion, shredded cheese and a squeeze of lime.
It. Was. Fantastic.
Then there was This...
I must admit, I've been a fan of Apothic since my first sip of Apothic Red back in 2010.
Last year I was sent a bottle Of Apothic Dark, after tasting it, I purchased a case before it was all gone.
This year I was sent another bottle of this limited release, and am hoping there are still some bottles left when I can afford to purchase another case.
The wine is full of dark berry, dark chocolate and coffee flavor (all my favorite things)
It is full bodied with a lingering finish. It also went GREAT with the Tacos.
In the cellar, the grapes for Apothic Dark were fermented at a maximum of 90* to increase the extraction of dark jammy fruit characteristics. Fermentation occurred in temperature-controlled cone-sweep and upright tanks for up to seven days. A variety of yeasts were used to bring out unique flavors and features from each lot. Following fermentation, the wine was influenced by a variety of oak to add complexity and enhance the coffee and dark chocolate flavors.