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• If the steak has been refrigeratorated, place on a counter to warm.
• Heat a skillet over medium-high flame.
• When the skillet is warm, add olive oil and 1 pat of butter to the pan to melt and spread.
• Add steak to skillet. Cook for 5 to 6 minutes. Season exposed side with salt. IF steak is thicker than an inch, you may want to cook for 7 minutes per side.
• Turn steak over. Cook for 5 to 6 minutes. Season exposed side with salt & pepper. Top with remaining pat of butter.
• Remove steak from skillet and let rest undisturbed for 5 minutes.
• Serve & enjoy. Steak should be medium rare, cooked all the way through but pink and juicy in the middle.

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• Cut the pork roast into manageable pieces, roughly the same size.
• Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side.
• Turn on the slow cooker to high, to warm it for later.
• While the roast is searing, whisk all the ingredients in a bowl, creating a thick liquid.
• Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
• Cover the slow cooker and cook on high for around 8 hours.
• After 8 hours, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
• Heat up a dry skillet over medium, medium-high heat. Add pulled pork to it, stirring occasionally to sear it. Do not over-cook. You’re looking to “crisp” it up some.
• Move all finished pulled pork to a container, ready to serve.
• For tacos – place a scoop of pork into warmed tortillas. Add shredded cabbage and drizzle with your favorite barbecue sauce.

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Preparing the Barbacoa

• Cut the roast into manageable pieces, roughly the same size.
• Sear the pieces of the roast in some olive oil in a skillet over medium-high heat. Turn and sear every side
• Turn on the slow cooker to high, to warm it for later.
• While the roast is searing, whisk all the ingredients, except the bay leaves, in a bowl, creating a thick liquid.
• Move the seared pieces of roast to the slow cooker. Pour the liquid over the pieces of roast, as evenly as you can. Use a spatula to get as much of it from the bowl as you can.
  Add the bay leaves, cover the slow cooker, and cook on high for 8 to 10 hours.
• When done, remove the roast pieces to a large plate. Shred the roast using pullers or two forks.
• Move the shredded beef to a container, add in some of the juice from the slow cooker. Don’t drown the meat, but there needs to be some in there. You want that yummy liquid to remain, keeping the beef moist.

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Preparing the eggs

• Scramble the eggs in a bowl, add milk, salt & pepper
• Add butter to warm 10 or 12-inch pan over medium heat
• When the butter has melted and spread to cover surface of pan, pour in the eggs
• After pouring the eggs into the pan, resist the urge to start scrambling them. Let them cook, undisturbed till you see the middle of the eggs start to thicken and solidify.
• Using a spatula, begin to gently pull the eggs from the edge of the pan toward the center. Go all the way around the pan.
• As more of the eggs solidify, begin flipping and turning the eggs, doing more of a scramble. Add 1/2 cup of the shredded cheese. Continue to scramble.
• Once the eggs appear mostly cooked, but while there is just a bit of liquid remaining, turn off the heat. Continue to scramble until you have the desired consistency.
• Remove from pan, into a bowl.

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Taco time!

• Take 2 warm tortillas. Add a scoop of beef, a scoop of eggs.
• Add some pico de gallo and shredded cheese.
• Serve and enjoy!