After a big crew of us returned from the early evening showing of Justice League, I wanted to be able to serve up supper. This is one of the reasons we love a crockpot, right? It was an opportunity to try a new recipe, too, and we were all pretty pleased with how it turned out. On the plates, atop Basmati rice, was Mexican pork tinga. I can see where it would also be good as a tostada or in a taco or rolled up as a burrito. The verdict from the gathered group was that we ought to see this dinner come back around again.
"Pork Tinga: Slow-Cooker Mexican Shredded Pork Tostadas," by Matthew Fairman. In Cook's Country, December 2017/January 2018, p. 26.
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