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

Tic Toc in the Crock (taco chicken in the pot)

The other day I was feeling overzealous. Woke up that morning(ish) deciding that I was going to do all things wife/mom/and housekeeper of the home and begin right away..I cleaned our entire bedroom and made the BED, tromped downstairs and organized my kitchen and straightened the living room. I played hard with Benjamin (we chased each other around the house, but he has a car so he was much faster, and wrote a letter to a friend in Georgia all before one o'clock in the afternoon. I am not usually like this. So I took it a step further and started thinking supper plans...I figured, if I prepare it now and throw it in the crock pot, I get to forget about it and supper will be a cinch!
Taco chicken is super easy and you literally just toss everything in a pot and crank it up to high for 6 hours, and HELLO free time!

you'll need:
3 large boneless chicken breast
1/8 cup white vinegar-whatever you've got handy
1 capful lemon juice
1 tsp brown sugar
1 tablespoon garlic, minced-we're going for CONVENIENCE here, people!
1 red chili
1/4 cup Jack's salsa
1 tsp cumin
1 tsp coriander
1/4 cup chicken broth
1 small onion chopped

Drop all ingredients into crock pot and turn on high for 6 hours. Once you are ready to serve, shred chicken and make sure everything is all stirred up. Serve with warm corn tortillas, chips, and all the works!!