Since I bought a huge piece of pork, I have to use it.  The trick to serving pork more than once a week is to really change the flavor.  The recipe for Crock pot Carnitas does the trick.  “Carnitas” means little pieces of meat.  This is obviously not the traditional way to make this recipe, but it tastes great, and keeps the kitchen cool.

All you need is pork, your favorite canned enchilada sauce, a few bell peppers – the sleeve of red yellow and green is perfect, and some tomatoes.  You can even use a can of diced tomatoes.  You can even leave them out.  I put all this stuff in the crock pot and let it do its thing while I went and did mine. 

When I got home from work, I had a crock pot full of tender, spicy pork.  I made a pot of rice, and set out cheese, onion, avocado and sour cream so that everyone could make the bowl of their choosing Take THAT Taco Bell Bowls – which, oddly enough, are no longer available at Taco Bell but as a grocery item put out by Kraft (ew).    I whipped together a fruit salad, and dinner was…available whenever people had time to eat it.  We almost always eat together, but these last few weeks of school are getting crazy.

This also makes an excellent taco, burrito, enchilada, and or quesadilla filling.  Leftovers freeze well, so if you put this on your meal plan but don’t really want to eat it the same week, you can cook and freeze it.  AND…if you think ahead, you can freeze the rice and pork in plastic containers, take one to work and microwave it for lunch. 

A note of warning about enchilada sauce – if you don’t normally buy this you might want to stick with the mild and kick up your dish in another way.  I used a can regular and a can of mild, and it was PLENTY spicy for me (but not my kids – I must be a big wimp).