Aside Archives


  • 1 boneless pork sirloin roast (3 pounds)
  • 5 cans (4 ounces each) chopped green chilies
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 teaspoons ground cumin
  • 24 corn tortillas (6 inches), warmed
  • 3 cups shredded lettuce
  • 1-1/2 cups shredded part-skim mozzarella cheese

  1. Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chilies, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
  2. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Beef rump roast ($3.29 / pound), cut to 2.5 inches thick

Seasoned with beef fajita seasoning and beef stock concentrate

Sous vide cooked for about 36 hours at 130 degrees

36 hours was too long – the consistency was very soft, “like paté” as my wife said.

Next time: a good cut, but try it at 24 hours (like the usual shoulder cut) instead of 36

A train blows its horn as it goes through the tiny village two miles away…coyotes (?) call to each other, again and again…