Cass' Kitchen

 3 Lbs. Pork shoulder  1 onion quartered   3 garlic gloves  1 bay leaf  2 Tsp Cumin  Salt and pepper.             Put everything in the crock pot on low for 8 hours or high for 5 hours.             Once the meat is done cooking shred it and then put on a cookie sheet.             Broil for 5-7 min to get crispy. Serve with your favorite toppings. Mine are onions and cilantro and Salsa Verde. 

More Sushi, two different occasions

Ingredients Taco meat Lettuce shredded Tomatoes diced Shredded cheddar cheese Nacho cheese Sour cream Burrito shells Small taco shells Tostada shell Assembly 1. Take the large burrito shell and add nacho cheese in the middle. 2. Add your taco meat on top of the nacho cheese. 3. Put a tostada on top of the meat. 4. Now add your favorite toppings, tomatoes, lettuce, shredded cheese, sour cream, etc. 5. Put your small taco shell on top of everything. Start folding your burrito shell on one side and work all the way around until you have closed the entire top. 6. Flip the whole thing flap side down on a preheated skillet. This will seal the wrap closed. 7. Brown on both sides. 8. Enjoy