The crock pot concoction turned out great! I removed the liquid and boiled it down to make it thicker, and shredded the pork shoulder. I ate it like this, as a chili topped with light sour cream, cilantro and avocado. Phil ate his in some whole wheat soft taco shells.
We had some roasted cabbage on the side (idea jacked from Lauren). I cut the head of cabbage into 6 wedges then drizzled with olive oil and sprinkled with salt and pepper. Totally a cheap way to get the same effect as brussel sprouts. Plus there is a ton left over!
