The Burroughs It’s been about six months since I started Bear & Bug Eats. *pause to throw celebratory glitter*
In some ways, the doing is affirming. For instance, writing weekly posts is the easy part, which tells me that I was–am–right about blogging being a great outlet for what our friends call “thinkthoughts.”
In others, it’s tough. One of the reasons I wanted to blog was to improve my photography. It’s happening, but pretty slowly. My recent photo trouble, for example, was because the external camera flash needed new batteries. Then when I replaced the batteries, I forgot how to adjust the camera settings and every photo was washed out like high noon. While writing this post, I planned to take more time to set up the tacos and play with lighting…and realized I’d forgotten to get the camera from Robby. Who was at work.
[See food styling detrius. The fact that I’m doing anything that can be remotely considered “food styling” is a very recent development.]
One odd positive is that I’m pretty sure I am half of the hits on the blog are me–I’m revisiting my own recipes to cook us dinner.
What that tells me is that I really am talking about the food I love. I’m really writing what I want to read. I’m being as honest as I know how about food and cooking and life, and it feels like a place I want to be.
I returned to the blog this weekend to make my own Slow Cooker Mojo Pork again. It’s just as good the second time (third time will be with chicken!) I used pork chops, which maybe isn’t recommended, but I found that they broke down just fine (I experimented, but I would recommend cooking them on low for 3-4 hours. Test often). My aunt, who not only likes my Facebook posts but also tells me that she tries the recipes, told me that she crisped her leftovers in a pan.
Hell-ooo, tacos.
I may never be a professional food stylist, but maybe I can learn some things. Which is one of the things I want to do here.
If you’re reading these posts, with their uncertain photography and somewhat amateur blog layout, thank you. You know what you can give me for my six-month blogaversary? Invite a friend to Bear & Bug. We’ll all celebrate together!
PrintMojo Pork Tacos
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
Required
- Small tortillas
- Mojo pork (as from this slow cooker recipe, or you can buy at some delis)
- 1 tablespoon vegetable oil
- Chicken broth (optional)
Toppings – go nuts! Some suggestions:
- Lettuce
- Black beans
- Leftover lime cilantro rice
- Shredded cheese
- Guacamole (this is my favorite recipe)
- Pico de gallo
- Sour cream
- Cilantro
Instructions
- Heat vegetable oil in a skillet over medium heat. Spread pork in a single layer. Saute for about 5 minutes, stirring occasionally–you want lots of crispy bits. If the pork seems dried out, moisten with a splash of chicken broth.
- Warm tortillas on the stove or in the microwave. Layer on mojo pork. Top with guacamole, sour cream, and cilantro, if you’re me. If you’re not, the sky’s the limit!
