Taco Shortcakes

Another favorite from one of those small magazines at the grocery check-out. Makes good use of your crock pot. :)

• Ready In: 8 hrs 10 mins
• Serves: 12
• Yields: 12 taco shortcakes

Ingredients

• 2  lbs boneless pork shoulder, trimmed of fat
• 1 (1 1/4ounce) envelope  taco seasoning mix
• 1 (16 ounce) can  refried beans
• 8  ounces Velveeta cheese, cubed
• 12  corn muffins
• 3⁄4 cup  shredded lettuce
• 3⁄4 cup chopped tomato
• 3⁄4 cup sour cream
• 1⁄4 cup fresh cilantro, chopped (optional)

Directions

1. Put the trimmed pork shoulder in a crock pot (3-4 quart size). Sprinkle with taco seasoning, and spoon the beans on top of pork and seasoning. Cover and cook on LOW for about 8 to 10 hours.
2. Remove pork from the crock pot and place on a cutting board. Take 2 forks and shredded the pork. Return the shredded pork back into the crock pot and stir everything well. Stir in the Velveeta cubes, and let it melt.
3. To serve - split the corn muffins in half. Place the bottom of the muffin on a plate and put about 1/2 cup of the pork mixture on the muffin bottom. Top with a little bit of lettuce and tomato, and then replace the muffin top. Serve with the sour cream, and sprinkle with cilantro if you want.