A smart, simple 2-day meal plan can create two different dinners with all-family flavor – the second one benefitting from the effort on the first Cook Night. Day 2 of this plan—Quick Night—is BBQ Sloppy Joes with Corn Slaw.
1 can (14.25 oz.) Del Monte® Original Stewed Tomatoes, not drained
3 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
1/2 tsp. cayenne
Salt and black pepper, about ½ tsp. each
3 lbs. boneless pork shoulder, well trimmed
1 can (15 oz.) white or pinto beans, drained
1 to 2 cups shredded lettuce
8 (6-inch) corn tortillas, warmed
Topping Options
Stir together tomatoes, chili powder, cumin, garlic powder, cayenne and salt and pepper in a 5-qt. slow cooker. Add pork and turn to coat. Cover and cook 8 to 10 hours on LOW or 4 to 6 hours on HIGH or until pork is fork-tender.
Remove pork from slow cooker. Pour tomato sauce into a medium bowl; cool slightly before skimming fat. Meanwhile, shred pork using two forks. Set aside 3/4 cup of tomato sauce for tacos in Step #4.
Store half of pork (about 3 cups) and remaining tomato sauce (about 1-1/2 cups) separately in refrigerator.
For taco meat, stir 1/2 cup reserved tomato sauce into shredded taco meat; place in a serving bowl and cover to keep warm.
Combine beans and remaining 1/4 cup reserved tomato sauce in a small saucepan; simmer about 4 minutes or until liquid is reduced slightly. Mash beans slightly with the back of a spoon or potato masher.
Serve on Day 1: Top each tortilla with about 1/3 cup meat, 2 tablespoons beans, shredded lettuce and choice of toppings, as desired.
Save for Day 2: Store half of pork (about 3 cups) and remaining tomato sauce (about 1-1/2 cups) separately in refrigerator.