The beginning of the month reminds me of another Get It Done Tip - for crazy picture people like me who take dozens of pictures each day. I used to send out emails of pictures from shutterfly as "events" would happen. I would clog people's email inbox and I am sure no one appreciated that - except maybe the grandmas!
A few years back we discovered that shutterfly has a "share site". The share site is a private website for you to share photos, videos with family or groups. You can pick and choose which pictures you want to add and then shutterfly will automatically email to the people who are part of your shared site an update monthly so they can view what you have posted.
I now upload our photos and on occasion videos at the end of each month and that's it. Close family and friends get the email without any extra steps....definitely an organized time saver. I highly recommend!
For tonight's dinner I made something in the crock pot. I keep seeing in my cooking magazines a recipe for Puerto Rican Shredded Pork. I never had anything like it so had to give it a try.
Ingredients
2-3 pounds boneless sirloin pork roast, or sirloin tip roast, trimmed and tied with kitchen twine if necessary
1 tablespoon vegetable oil
4-5 cloves garlic, skins removed, crushed
1 tablespoon cumin (I left this out - I don't think the kids would like it)
1/2 tablespoon coarse salt (left out)
1 teaspoon oregano
4 oranges, juiced or 1 cup freshly squeezed orange juice
4 limes, juiced
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| Pre-Shredding |
Using a sharp knife, poke a few holes into the pork and stuff holes with half of the crushed garlic.
In a large skillet over medium-high heat, warm the oil.
Add the pork and brown on all sides, 6 to 8 minutes.
Transfer the meat to a slow cooker.
Combine the remaining ingredients in a blender and blend for a few seconds until evenly combined. Place the pork in the slow cooker.
Pour the liquid mixture over the pork, and let the pork marinate in the mixture for about 10 minutes on each side.
Turn the slow cooker on low, and set the timer for 8 hours.
After 8 hours, remove pork and shred using two forks on a large cutting board.
Remove all the liquid from the slow cooker except for 1 cup of the cooking liquid and add pork back to pot.
Let it cook another 15-30 minutes.
Serve the shredded pork over lettuce wraps or in corn tortillas, and top with pico de gallo, chopped cilantro and/or avocado.
I served it in lettuce wraps and made a side of mixed vegetables.
The kids approve of this dinner!
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