- Joined
- Jul 3, 2010
- Messages
- 323
I like in Texas so Wild Hogs are everywhere. I prepare them in a crook pot for at least 8 hours. (the longer the better tasting)
1 Can of enchilada sauce (get in your Latin/HISPANIC food isle)
chop lettuce or cabbage
Dice fresh tomatoes
shredded cheese
salsa
corn or whole wheat tortillas
spice to you taste.
I take the back straps and a can of the enchilada sauce, spices and put them is the slow cooker in the morning before work.
When I get home I shred the meat with two forks, heat the tortillas over the stove and fill them up.
However you can do this with any meat you like.
1 Can of enchilada sauce (get in your Latin/HISPANIC food isle)
chop lettuce or cabbage
Dice fresh tomatoes
shredded cheese
salsa
corn or whole wheat tortillas
spice to you taste.
I take the back straps and a can of the enchilada sauce, spices and put them is the slow cooker in the morning before work.
When I get home I shred the meat with two forks, heat the tortillas over the stove and fill them up.
However you can do this with any meat you like.