Our family has been working on a pretty tight budget for the past couple years. As part of our budget, I do the grocery shopping with special focus on coupons and sales. One item that tends to go on sale often and has coupons in the Sunday paper regularly, is the Campbell's Crockpot sauce. Since we are not fans of eating the same three dinners, over and over again, we try very hard to come up with creative recipes that will use the items we have already purchased (based on sales and coupons).
This is one of my proudest recipes to date. It is healthy, delicious, inexpensive, easy, our whole family loves it (even the 4 year old and the 18 month old), it makes a ton of food, and it even better as leftovers, which is HUGE for me to say. I HATE leftovers!
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| The delicious outcome |
Ingredients:
Boneless Pork Shoulder
Korean BBQ Campbell's Crockpot Sauce
2 Cups Shredded Cabbage
1 Cup Red Onion
3/4 Cup Cilantro
Corn Tortillas
Sauce:
2 Tbls Soy Sauce
3 Tbls Vinegar
1 Tbls Sugar
1/2 tsp Ginger
1/2 tsp Black Pepper
Optional (for spicy):
Diced Serrano Pepper or Diced Jalapeno Pepper to taste
1. Put the Pork shoulder into a crockpot with the Korean BBQ sauce as directed on the package (until the meat falls apart easily)
2. Shred the pork.
3. Make the sauce, adding the pepper(s) if wanted.
4. Mix all remaining ingredients to make the slaw, then mix in the sauce.
5. Put the tacos together, adding as much of the slaw as you would like.
6. ENJOY!!
*My husband and I love spice, so we split the slaw into two batches and only add the peppers to one of them. That way we can have spice, and out boys can enjoy their meal without a burning tongue and watering eyes.
We hope you love this recipe as much as we do!!! Please, give it a try and leave a comment about how it turned out. I would love to hear about variations and/or issues that you come across.
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