Shredded Pork Burritos

What's this, you ask?  Kimi doing her very own tutorial?? It's true.  Several people have asked me for this recipe, so I thought I'd share it here.  It's a newer recipe that I got from my M.I.L. and it is delicious.

Shredded Pork Burritos
4 cups brown sugar, divided
1 bottle mango salsa from Costco (I'm sure you could use any mango salsa, that's just the size and kind I use)
Pork Roast

Blend 1/2 the bottle of salsa and 2 cups of brown sugar until smooth. 

Put pork roast in crockpot.  Pour blended salsa over pork and cook on low 8 hours.  Blend the remaining salsa and 2 cups brown sugar and put it in the fridge for later. 

After the 8 hours, take the roast out and throw away the salsa that the roast cooked in.  Shred the pork and put back in crockpot.  Pour the other half of the salsa/brown sugar blend (that has been in the fridge for the last 8 hours) over your shredded meat and cook until heated through.  I usually turn it up to high for about 30-45 minutes.  Serve in tortillas with your favorite burrito toppings!  This meat freezes really well.  I just divide it into dinner size portions and pop it in the freezer.  When I need a quick meal, I just throw it in the microwave. 

*As a sidenote.  When my mom makes this she does not throw out the cooked in salsa.  She just shreds the meat right in the crockpot and uses that sauce.  Really pork doesn't have a ton of fat, and I never throw out the drippings from Beef Roast or chicken- so kind of makes sense not to waste it.  Any thoughts?? 

Crock Pot French Dip

French Dip sandwiches happen to be my #1 favorite.  So you can bet I was drooling over this Crock Pot French Dip recipe from Smashed Peas and Carrots.  If you are afraid to buy beer (like me), you can substitute with water or broth... I'm thinking water and 2 Tbs Worcestershire sauce... mmm.

Apricot Chicken

Want an easy dinner that everyone will love?  Try this Apricot Chicken recipe from Becky at Homemade Happiness.  Only 4 ingredients (including the chicken)!  I've made this before with 1/2 bottle of Russian dressing, but that's not as easy to find as Catalina and it seems to be pretty much the same.  You can also bake this uncovered at 350 for 1-1/2 hours if you didn't think ahead to get it in the crock pot.  It won't shred like this, but rather just serve the chicken breast over rice.  Simple and delicious!!