From Guest Contributor Becca Groves

It’s grilling season, the best season of the year.

But I’ve noticed something about grilling and entertaining while caring for small kids. There just aren’t enough hands. Even if my husband is grilling and I am getting the table set, this still leaves the kids. And sometimes it can turn a little hairy right at the last minute.

So when I found this recipe, tried it, and loved it, I made a mental note that this would be a great summertime recipe to pull out when we have company over. It’s basically pulled pork sandwiches, but crazy simple, with sort of a Mexican twist.

Pulled Pork Tacos from the Crock Pot cookbook that came with my crock pot ­čÖé

2 pounds boneless pork roast

1 cup salsa

1 can (4 ounces) chopped green chilies (Use them all! Don’t be afraid!)

1/2 teaspoon garlic salt

1/2 teaspoon pepper

Flour or corn tortillas, shredded cheddar, sour cream, salsa, sour cream

1. Place roast, salsa, chilies, garlic salt and pepper into crock pot. Cover and cook on low for 8 hours (I cooked mine for five hours)

2. Remove pork from crock pot and shred with two forks. (After shredding I put it all back into those yummy juices) Serve on tortillas. Top as desired.

Happy summertime entertaining!