Dehydration Time: 7 to 12 hours
Preparing this dish in a slow cooker keeps the meat moist and tender. Do not use a picnic pork shoulder as it is too salty.
1 small onion, diced
Measure the pork mixture and write this measurement on a sticky note. Spread the meal on lined dehydrator trays and dry it for 7 to 12 hours. Place the dried mix, along with the sticky note, in a ziplock freezer bag. If you are taking cheese, wrap it tightly in plastic wrap and place it in the bag with the dried mix. Package the tortillas in a large ziplock freezer bag, separating them with sheets of parchment paper.
At Camp: Add enough boiling water to the pork mixture in a pan to equal the measurement on your sticky note. Be sure to account for and add your dried ingredients to the rehydration container prior to adding the water. You can always add more water if you need to. Allow it to rehydrate for 20 to 30 minutes or until fully hydrated. Once the mixture is reconstituted, heat it up on a stove, being careful not to burn it. Remove the mixture from the heat and cover it with a lid. Meanwhile, toast several tortillas. Place a generous scoop of the pork mixture on each plate. Garnish with the toasted tortillas and grated cheese as desired.
Tips: If you dont have a slow cooker, simmer the ingredients in a heavy pot over low heat for 2 or 3 hours, stirring occasionally.
It is important to allow dried meat more time to come back. If your meat dish doesnt rehydrate all the way soaking in boiling water, simmer it over medium heat for a few minutes.
2007 Laurie Ann March - from A Fork in the Trail