Taco Shortcakes

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

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

pork shoulder, taco, beans, velveeta cheese, corn muffins, shredded lettuce, tomato, sour cream, fresh cilantro

Taken from www.food.com/recipe/taco-shortcakes-388206 (may not work)