Crock Pot Pork Carnitas

***The perfect pork to use for tacos! Would be super tasty with some guacamole and a tortilla!***

Ingredients:

3-4 lb pork shoulder roast, 15 oz bottle green taco sauce, 4 cloves minced garlic, 1/2 sliced sweet onion 1 TBSP chili powder, 2 tsp dried oregano, 2 tsp cumin, 2 tsp salt, 1/2 tsp cayenne pepper, 1 cup beef broth (or water), 1/2 cup milk (DO NOT ADD TO THE CROCK POT),

Cut the roast into 3-4 large pieces. Pierce the meat all over with a knife. Place in a greased crock pot. Stir together taco sauce, garlic, onion, chilic powder, oregano, cumin, salt, cayenne, and broth/water. Pour over pork, turning pork pieces to coat each one. Cover the crock pot and cook on low for 8-10 hours. Remove meat pieces from cooking liquid and shred. Place shredded meat on a cookie sheet lined with tin foil that has been sprayed with vegetable oil. Pour 1/2 cup of the cooking liquid and 1/2 cup of milk over the pork. Bake in a 275 degree oven for about 45 minutes or until the edges are browned and crispy.

Copycat Reese's Peanut Butter Bars

I recently made this recipe from TheFrugalGirls.com. Warning: this is NOT a diet friendly recipe, but it is sooooo good. Pretty good copycat. No cooking involved!

2 cups finely crushed graham crackers (approx 2 sleeves)

2 sticks butter, melted

1 1/4 cups peanut butter

2 cups powdered sugar

1 bag milk chocolate chips (11.5 oz)

In a mixing bowl, combine graham cracker crumbs, powdered sugar, melted butter, and 1 cup of the peanut butter. 

Spread mixture into a 9x13 ungreased baking dish. Set aside. 

Place chocolate chips and remaining peanut butter in a microwave safe bowl. Microwave for 45 seconds, stir. Microwave another 30 seconds, stir until smooth. If necessary, microwave one more time. 

Spread chocolate over peanut butter mixture in pan. 

Refrigerate for three hours to set. Then eat! Store leftovers in the fridge.