The Beans, the Pork, and the Taco Meat

The beans are done and ready to mash.

Drain the beans, reserving the liquid, and then pick out the onions and toss. Now, all you have to do is mash the beans, adding back in some of the liquid until you get the consistency that you like. I like to use a hand mixer and just cream them real good. Be sure to taste them to check the seasoning. Yum. Breakfast.

Scoop the amount you normally eat with your meals into a zip-top freezer bag, or more if you are going to use it to make burritos someday.

While the beans are cooling, label your freezer bags. Flatten the bag of beans to get the air out and zip it up. If you flatten them out nicely, it makes it much easier to stack them in the freezer.

 

 

 

DP Spicy Shredded Pork

Clean the crockpot and get out the pork butt and other ingredients.

 

Cut one onion into wedges and place in the bottom of the pot. Season the pork with salt and pepper and place on top of the onions. Then, open a can of chipotle peppers in adobo sauce and dump the whole thing in on top of the pork. Mix two cans of Dr. Pepper with 2 Tablespoons of brown sugar and dump that on top of everything.

Turn the crockpot onto low for 8 hours. Now, pour yourself a nice big glass of Dr. Pepper. Your going to need it to wash down all of the taste tests. 

Taco Meat

After getting the pork going, start browning five pounds of ground beef for the taco meat. While this is cooking you can debone the chicken. Just toss the bones and scraps back into the pot of broth and let it simmer for about 20 minutes. Then strain the broth and set it and the chicken aside for later.







When the ground beef is done, drain off the juice and add you seasoning mix and about three cups of water. Let it simmer for about 15 minutes. Let it cool and then bag it up in labels freezer zip-top bags. Quart size bags work perfect for one pound.












Now, to the veggies.