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!!
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