MAKE AHEAD Southwest Pork

One of my favorite inventions is the CROCK POT!


It not only saves me time and effort, but cooks delicious meals for which I can take full credit!


On Sunday when I was planning my meals for the week, I knew that I had a CAbi Party to attend on Tuesday night, but also knew that Robert would be home and need dinner :)


Since I planned ahead, I had all of the ingredients for my Southwest pork on Sunday afternoon. Woohoo!


TIME SAVER TIP: I have to wake up and leave for school at the CRACK of dawn every morning, and ususually don't feel like doing much of anything except curling up on the couch in my fluffy blue robe. Since I already know this about myself, I made the decision to prepare most of the meal the night before so that I could just grab and dump the next morning.


Night before-I mixed all of the ingredients and put them in a zip loc bag. Squeeze it and smush it so that you don't have to get a spoon dirty (time saver!)


Next, I took the pork tenderloin out of its packaging and put it in its own zip loc bag. This may seem like an extra step, but if I had tried to do this in the morning, it would have taken me twice as long to get out of that stupid bag, and I would have probably slammed something down in anger...don't judge.


You know what I'm talking about.


The next thing I did was to pull out the crock pot and set it on the counter. PLAN AHEAD PEOPLE!!


In the morning, while it was still pitch black outside, I crept into the kitchen, dumped all of the ingredients into the crock pot and turned it on. It was that easy. It took me about 3 minutes from start to finish. Now tell me that isn't AWESOME!!


If you want to save time and energy during the week, this is a great recipe and it is a crowd pleaser!!


Recipe:


pork tenderloin (you can also use chops)


1 can of cream of chicken soup


1 Can cream of mushroom soup


1 can or corn (or frozen)


1 can of water


2 T cumin


1 T chili powder (I didn't have cumin at the time, so just added extra chili powder)


2 C grated cheddar cheese


1 can black beans (rinsed and drained)


cilantro and scallions (add to taste)




How To:


For this, you literally mix everything together except the pork, dump it in your crock pot, put the pork on top and turn the crock pot on. 


Let it sit on Low for 6-8 hours, or on high 4-6 hours. Take the pork out, shred it, put it back in, mix it together with the other ingredients, and serve it! WAY EASY!!




The result:


Well, there is no picture because we ate it all before I was able to take a snapshot...yeah, it was that good!


It was filling enough that I could eat only a small bowlful (my bathing suit is thanking me), but not so heavy that I felt like I needed a nap afterwards! YAY!


I served the pork over rice for Robert, who promptly mixed it all together...I'm sure it would go well by itself, with mashed potatoes, or a plateful of veggies! (Mom, CALM DOWN! I know you're super excited about that last option)