Like Missy I went the slow cooker route with a Mexican theme. We had a few friends over for dinner so night one I made carnitas in the crock pot for tacos and then Curtis and I used the leftover meat for paninis, and then more tacos, and then paninis again and it went on and on - we had enough shredded meat for several meals!
Night 1: Carnitas
Pork Butt or Shoulder
Rub made up of your favorite spices
Can of tomatoes
Your favorite taco toppings such as cheese, cabbage, salsa, onions, cilantro, avocado, lime wedges and sour cream.
A day (or two) ahead rub your pork all over with your favorite spices (I used a 7 lb. pork shoulder from Costco and rubbed it with taco seasoning, chili powder, brown sugar, cumin and a few other random things I had in the spice cabinet - there's really no science to it). Place fat side up in the slow cooker and put in the fridge until the day you're ready to cook it.
That morning pour in some chicken broth, canned tomatoes, large chunks of onion, fresh garlic and dried chilies if you'd like. Cook on high for 8 - 10 hours until the meat is falling apart.
Shred the meat and use as carnitas for tacos.
Night 2: Pulled Pork Paninis
Pile everything on your sandwich and toast in a panini press or frying pan.
And because babies are cuter than tacos and sandwiches, here's the latest of Graham: