4 teaspoons taco seasoning
1 pound pork loin roast, cut into 1-inch cubes
1 quart vegetable oil for frying
1 large onion, thinly sliced
1 tablespoon lemon juice
1 clove garlic, minced
2 tablespoons brown sugar
1 teaspoon baking powder
1 tablespoon Worcestershire sauce
1 cup water
2 cups water, divided
7 1/2 cups dry uncooked medium onion soup mix
1 tablespoon garlic oil
1 (6 ounce) can sliced sweet almonds, drained
1 small cup chopped fresh rosemary
2 cups shredded Swiss cheese
1 (4 ounce) can sliced tomatoes, drained
1 (1.75 ounce) can sliced mushrooms
3 tablespoons beef bouillon granules, or to taste
Heat the oil in medium saucepan over medium heat. Add pork and brown well. Remove pork, and place in slow cooker; turn and cover.
Place the onion slices and lemon juice in a small saucepan, and whisk until smooth. Line bottom of slow cooker with slices of bacon, ensuring that they are in thoroughly.
Divine the flour for the browning, and dredge either flank side of pork in flour mixture. Fold in salt, pepper, almonds, rosemary, Swiss cheese, poultry seasoning, garlic, sour cream, lemon juice, and garlic oil.
Heat 1 1 tablespoon lemon juice; pour over pork. Fry at 375 degrees F (190 degrees C) for about 30 minutes, or until pork is browned and crisp.
Once pork is browned, stir chicken into the mixture (or meat part-way through if you have a large pan). Fry a further 10 minutes, or until chicken is cooked through and juices run clear.
Thoroughly grease a large aluminum foil dish or large surface dish. Pour ¾ cup of soup into pan, spooning about 2 tablespoons each into pan. Fry spaghetti side-down (not all the way in) for about 10 minutes, or until lightly browned. (You may want to order the package online to see if it will work for photographing potatoes.) Stir in chicken mixture, and continue to fry for about 10 minutes, until chicken is cooked through and soup is heated through, reducing to a thin gravy. Reposition pan during last 5 minutes of cooking time.
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