A Recipe for Sal’s Tacos (and surviving zombies)

Published July 12, 2010

Continuing on with our conversation from Thursday’s post (and my weekend reading of “The Passage”), I suspect some of you instinctively know you are just not cut from the same high-caliber zombie survival cloth that I am. However, for those of you who need that confirmed, you too can take the Facebook test. There are many available, but I believe the one I took was something like, “How will you face the zombie apocalypse?” So…go at it. But don’t blame me if your survival status flashes as only slightly above the Twilight cast or the unnamed extra from (insert annoying tv show of your choice).

And for those of you who don’t need a test to tell you what you already intuit to be true…I’ve found a training video. Consider it my attempt to give you at least every advantage possible once you’ve run out of the bribes mentioned in Thursday’s post.

And remember: Instincts can’t be bought, but awareness can be taught.

Now…who’s hungry? Because today is recipe day. And meat is on the menu. Oh, but before you read through, do you have any extra survival suggestions or tidbits you’d like to share with us? You know…for our safety.

A recipe for Sal’s Tacos

1. 1 pork roast (boneless)
2. Garlic salt, pepper, and cumin
3. Corn tortillas (heated)
4. Black beans
5. Jack cheese
6. Tomato (diced)
7. Avocado (chopped)
8. Cilantro (chopped)
9. Lime wedges (1 wedge per taco)

This recipe is a staple on my heavy work days. I can put the meat in a crockpot in the morning and come home later to an incredible smelling house and an easy dinner. You’ll want to rub down the pork roast with garlic salt, pepper, and ½ tsp cumin. Then place in a crockpot or deep pan (cast iron works awesome for the oven, but you can even use a cake pan) with water so that the bottom 1/3 of the roast is immersed. Cover with a lid (or foil) and slow cook at 350 for 3 to 6 hours (depends on the size and whether you’re crockpotting it or using the oven). You’ll know it’s done when you can stick a fork in it and the pork just falls apart. Using a fork, shred the meat. Serve by piling the meat on warmed corn tortillas with beans, cheese, tomato, avocado, and cilantro. Squeeze a lime wedge over and enjoy.

Tags: shredded pork tacos, summer dinners, surviving zombies, zombie youtube video