I committed a serious crime yesterday.
I went to Dollar Tree and bought ALL THE EASTER DECORATIONS.
Yeah, I know it’s not even Valentine’s Day.
The worst part is that I made a trip there just for Easter decorations. Because at some point, late Monday night, I watched Dollar Tree hauls on Youtube for 2 hours. Guys, I go to Dollar Tree, like, twice a year so how did I stay up until 3 am watching people talk about what they bought there?
I really have no idea how these things happen to me.
And yeah, when those kinds of things pop up on your recommended videos list and you wonder “What kind of weirdo cares about what people buy at Dollar Tree/the grocery store/Michaels/etc.?”
It’s me. I’m that weirdo.
I also spend an obscene amount of time watching nail polish swatch videos which is literally watching paint dry. So… yeah.
Anyway, I now have a ginormous bag of brightly colored Easter decorations in my pantry that I can’t use for, I don’t know, 2 months? All because some girl on Youtube told me that Dollar Tree had Easter decorations.
In other exciting news, we had lettuce wraps for dinner! We have lettuce wraps once a week but I’ve just been doing these because they take 15 minutes to prepare or we do bacon and tomato for kind of a BLT feel, so it was nice to have “fancy” lettuce wraps.
The carnitas (just an inexpensive pork shoulder covered in spices) are cooked in the slow cooker all day and then at the very end, you bake them to get them crispy. But really, you could skip the baking step if you were starving when you walked through the door. Then you just pile a bunch of meat on a lettuce leaf and top with avocado, salsa, chopped onions, cilantro, whatever you want.
This is something the kids like too, but I’ll put it in a tortilla or a hard taco shell or just serve it alongside rice for them.
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- 3 to 4 pounds boneless pork shoulder, cut into 5 pieces
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- dash of cinnamon
- 1 bay leaf
- 3 garlic cloves, minced
- 1 onion, thinly sliced
- In a small bowl, combine the salt, cumin, chili powder, and cinnamon. Rub this mixture on the pork shoulder pieces and place in your slow cooker. Add bay leaf, garlic, and sliced onion.
- Cook on low about 8 hours (or high for 4) or until it's very easy to shred. Remove and shred. Toss with the cooking liquid.
- Preheat oven to 400F. Line a large baking sheet with parchment. Remove the meat to the baking sheet and cook for about 10 minutes until the carnitas are crispy.
- Serve in lettuce leaves with salsa, avocado, cilantro, chopped onions, and any other desired toppings.