2 lb. pork shoulder roast
1 lb. dry pinto beans
6 oz. light beer
One 15-ounce can fire roasted tomatoes
4 teaspoons minced garlic (from a jar)
2 jalapeños, ribs and seeds removed and chopped (I used 2 teaspoons of jarred chopped jalapeños)
2 packets taco seasoning
1/8 teaspoon salt
1 1/2 cups water
1 large bag tortilla chips
1 bag shredded mozzarella cheese
Place roast in slow cooker and top with remaining ingredients except chips, cheese, and toppings.
Stir to combine.
Cook on low for 8 hours. (Do not remove lid)
After cooking, shred pork in cooker with two forks, and cook for 15 more minutes. If too thick, add water, stir, and heat through.
Serve on a plate of chips, topped with cheese and optional toppings.
2 oz. Hendricks gin
1 oz. pomegranate juice
3/4 oz. fresh lime juice
3/4 oz. Rosemary Simple Syrup (recipe below)
Rosemary Simple Syrup
1/2 cup sugar
1/2 cup water
1 sprig rosemary
Heat and stir water and sugar over medium high heat in a small saucepan until boiling.
Remove from heat, and place sprig of rosemary in saucepan. Let sit for 2 hours.
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and serve. Garnish with rosemary and lime.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.