Wednesday, July 6, 2011

Pulled Pork Goodness with Cilantro Lime Slaw




This recipe is one I am super excited to share. It actually was passed along to me by my sister-in-law Eve, combined with a Real Simple recipe I stumbled upon. Eve also shares a passion for cooking, and has generously forked over (excuse the pun) plenty of recipes that are easy to prepare and perfect for an amateur like me.

This is a savory hearty dish that takes very little to prepare, and much to be enjoyed. Nathan and I had 2 other couples join us for lunch after church, and I was able to visit and mingle, rather than slaving over a hot stove. Everything can be assembled in advance and then just walk away and come back later to overwhelming fragrant smells swirling around in your kitchen.

I will also be demonstrating how easy this dish is in my next episode of Bengali Mama, so be sure to stay tuned!

For Pulled Pork Tacos, you will need:

2.5 lbs boneless pork butt
2 cups of salsa (I use Jack's)
2 tablespoons of chili powder
2 tablespoons oregano
2 tablespoons unsweetened cocoa powder (unexpected ingredient :)
1 tablespoon garlic powder
1 tsp crushed red pepper flakes
1 tablespoon cumin
1 tsp kosher sea salt

Toss and rub all over pork butt in large crock pot. Set on low for 7-8 hours, or on high, for 4-5 hours. You want the meat to just fall apart super easy. Add 1/4 cup of water if you want to stretch the liquid.

For Cilantro Lime Slaw, you will need:

1 cabbage finely chopped or a bag of cole slaw cabbage
1 onion chopped
1 large bunch cilantro, finely chopped
the juice of 2 limes
1/2 cup conola oil
4 tablespoons white vinegar
2 tablespoons honey

In large bowl, mix all ingredients and cover with plastic wrap. Refrigerate until ready to eat.

Twenty minutes before serving pork and slaw, heat up oven to 350 degrees. Cover tortillas (corn OR flour) in tin foil and bake until warm, about 15 minutes.
For the pork, once time is up, take 2 forks and pull apart pork and shred it up, stirring it into the cooking liquid.
Serve with tortillas, chips, and extra salsa, sour cream, slaw-the works!!
ENJOY!!!



Note* The slaw is better prepared the night before so it can marinate in its juices, but it is fine prepared and eaten immediately as well

6 comments:

Marguerite said...

Hi Jana =

This recipe was awesome. Thanks! I made it last night and got rave reviews. I am marguerite, I go to crossroads and don't think I have formally met you but have taken care of ben in the nursery. I got to your blog from lindsy griffis' and didn't want to be a silent stalker. Thanks for the recipes. I am looking forward to trying the butter chicken.
Marguerite

J.K. English said...

Oh Marguerite, thank you SO much for stopping by! I am so glad you enjoyed the recipe! Maybe we can find each other sometime at church so i can match the name to the lovely face! Visit anytime and thank you also for caring for our tiny tot!
-jana

Steph said...

scrumdilliumptious!!!!! a huge hit at the patten8 homestead!! thank you for sharing your recipes, your talents, your heart.

J.K. English said...

im so glad it worked out for your family! It usually feeds a crowd pretty well! Love visiting your blog and humbled to have you stop by mine:) come again, would ya?

Ruth Boyd said...

Hey, I've made this before- and it's amazing btw- but I can't remember how many it serves. I'm wanting to make it for my husbands work- they have taco Tuesdays and he requested that we go homemade one time :-) do you have a guesstimate of how many servings it makes?

J.K. English said...

Ruth, I am so glad you have tried this recipe and enjoyed it! It does feed a lot of people! I usually make it for parties or big dinner parties. I think the most I have fed would be 15-20 with maybe each eater having 2 tacos? I hope that helps!! Happy eating!!