My husband decided to cook lunch today, this after a long night at work. He boiled a pork shoulder roast in a large pot, after which he shredded the meat by hand. In a cast-iron skillet, he then sautéed the meat in olive oil, minced onions and salt and pepper. He also added a can of green chili enchilada sauce, and let the mixture simmer for about fifteen minutes.

 

My husband warmed small corn and flour tortillas, and we filled each one with the meat mixture. He topped his with chopped tomatoes, while I layered strips of American cheese on mine. The pork was fall-apart tender, and the simple seasonings made for a surprisingly wonderful taste.

 

My husband is in the kitchen every morning cooking his own breakfast while I work in my computer room, and once in a blue moon he will cook dinner for both of us. He is an excellent cook, and often regrets the fact he doesn’t have the time to spend creating meals as he’d like.