Sometimes, I have good ideas. More rarely, Mr. Prevention has good ideas (kidding, kidding).
When I started this blog over 5 years ago, it was a great idea and Mr. Prevention didn’t think I’d blog for more than a few weeks. Silly guy.
When Mr. P decided to build a garden this year – it was a great idea. We have squash and tomatoes galore!
Mr. Prevention’s recent idea: to buy a wave runner.
My idea: to buy a larger SUV/crossover with Shea’s imminent arrival.
Hmmmm…one is so practical and one is so…not practical.
So what does he do? He installs a trailer hitch on my crossover, plans to buy a rack, and when we have overflow luggage when traveling with dog & baby, we can strap it to the back. PERFECT!!! Wait, no. Eye roll.
Sometimes, our ideas are…not so great ideas. It happens.
Like the time I made COLD avocado soup – not a great idea. That was at least 4 years ago and Mr. Prevention still likes to remind me of that culinary disaster.
Other times, on occasion, I hit a culinary home run. Like these Avocado and Carnitas Tostadas, for example. They are husband-approved and coworker-approved. So much flavor going on. I know I teased everyone with these on Instagram yesterday when we enjoyed leftovers, so, alas, here’s the recipe.
- 3 lb pork shoulder, all fat removed
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 2 tsp cumin
- 1 tsp adobo seasoning
- 1 tsp garlic powder
- 4 cloves garlic, cut into quarters
- ¾ cup low-sodium chicken broth
- 6 chipotle peppers in adobo, minced
- 2 bay leaves
- 3 large avocados
- ½ tsp salt
- 16 tostadas
- 1 small head of romaine, chopped
- 3 tomatoes, diced
- Season pork with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork and brown on all sides, about 5 minutes per side. Remove to a cutting board.
- In a small dish, combine the cumin, adobo seasoning, and garlic powder; mix well and rub over all surfaces of pork. Using a sharp paring knife, insert blade into the pork on all sides, inserting slivers of garlic into each hole, repeating with all of the garlic.
- Transfer pork to a slow cooker and add chicken broth, chipotles in adobo, and bay leaves. Cook on low for 8-10 hours. Remove to a cutting board and shred meat using 2 forks. Drain all but ½ to ⅔ cup of the liquid in the slow cooker and return meat to the slow cooker; cover and allow to cook an additional 5-10 minutes.
- Meanwhile, mash the avocados against the side of a bowl using the back of a fork; add salt and combine well.
- To assemble, spread avocado over the surface of each tostada and top with 3 ounces of shredded pork, lettuce, tomato, and salsa, if desired. Serve immediately.
The end of the week is in sight! Good thing, I could barely hold my eyelids open for most of yesterday afternoon.