In an effort to eat at home and save some on our food budget, I have enjoyed trying to prepare foods that make a little go a long long way! I used half a pork roast for this recipe, half a bag of frozen corn, a can of tomatoes and chicken stock! I cooked the pork all day in a large pot with carrots, onion and celery. Then when it was done, I put the vegetables in a separate casserole and made the pork tacos.
If you like pork roast, you could serve it traditionally the first night and use the leftovers to make tacos.
Pork Roast (trim the fat)
Cook Roast in oven low and slow (hours at 285*) with carrots, celery, onion and cover with stock. When done, take vegetables out and add corn, tomatoes and more stock. I also added parsley, salt & pepper, and a little more onion. Shred pork and let flavors marry til your ready to eat. I served mine on warm corn tortillas with shredded cheese, sour cream and salsa. It was really good!!!