pulled pork taco

Pulled Pork

tacos are having a moment in our lives right now
(and it’s not just because i’m featuring a recipe today)
it’s an easy meal to put together
each person gets to choose what goes in and doesn’t
it’s a meal that can repeat
but doesn’t feel repetitious
due to the change in seasonal staples:
shredded cabbage or leafy kale or spicy arugula?
crunchy radish or cooling cukes?
fatty cheese or luxurious avocado?
ALL OF IT!

lime spritz
SOOC shots. dw makes the best hand model

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pulled pork
recipe for the preparation of the pork only. the filling/filler is entirely up to you!

*note: we buy our tortillas, chips and salsa at a local mexican restaurant. we purchase our pork from a local farmer, Farmer Steve, who used to do poultry and is now in the pork business.

*note: as stated before, how you stuff/top your tacos is up to you. i’ve seen fruit (think mango) salsa as a topper, you can add cheese (try queso fresco), do a cabbage slaw, but may i suggest stick to the season. whatever is fresh and new at your farmer’s stand is best. what we eat in our tacos in june is different from what our tacos look like in january.

1 bottle of ginger beer (this is flexible, we had a spare bottle in the fridge, beer would’ve been fine, or stock)
4-5 lb fresh ham roast (whatever hunk of pork you want to use), fat trimmed
5-6 cloves of garlic
1 onion rough chopped
3 TBL alton brown’s #19 taco potion

rub pork with the taco seasoning.

put the seasoned pork into the crock pot and fashion the onions and garlic cloves around it.

pour the bottle of ginger beer. (85% of the meat was covered)

cover, set on low and ignore for 4-6 hours.

shred the meat using two forks.

assemble your tacos to your heart’s content!

BAM!

Pulled Pork

1 year ago: intense strawberry + coconut ice cream and homemade almond waffles (gluten free)
2 yeas ago: crunchy celery salad

another taco version: lentils

lentil tacos – vegan

Lentil Tacos

we haven’t been to the market
in weeks.
grabbing toilet paper
that one time
last week doesn’t count.
dw & i discussed a pantry purge,
cooking with what we had
left on the shelves
in the fridge
in the freezer.
in part to save money,
but mainly to see if we can.
in many ways it’s limiting —
dried beans, rice, and spices
can get you so far.
but there’s a challenge in there —
making dried beans, rice and spices
taste good can stretch one’s creativity.

while planning for market day
to replenish the pantry,
to focus on a proper meal plan
we face yet another dynamic to our situation:
the challenge AND excitement
of re-stocking
the shelves
the fridge
the freezer.
it’s a nice problem to have, yes?

edit to add: maria of some infinite thing made these
for lunch, perfect!

Lentil Tacos

lentil tacos
makes a week’s worth of dinner aka serves two for 5 nights

*note: this is something that we’ve made for a number of years, especially during the height of summer csa vegs. toppings and add ins are interchangeable. we’ve had it with soft and hard tacos, we’ve had it with and without cheese, it’s whatever is available that season, or in our case, in our pantry!
**note: the taco seasoning is based off of alton brown’s #19 taco potion that we quadruple and keep in a jar.

homemade taco seasoning:
1 TBL ground chipotle peppers
1 tsp paprika
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/2 tsp corn starch
1/2 tsp salt

lentils:
1 cup dried lentils, soaked overnight
half onion, diced
2 garlic cloves, minced
1-2 carrots, diced
1 red bell pepper, diced (this is hit or miss, depending if in season)
2 TBL olive oil
water
2-3 TBL of taco seasoning, recipe above

add ins etc:
tortilla wraps or taco shells
arugula or shredded cabbage
shredded cheese (sometimes we use daiya vegan cheese if we’re feeling fancy)
avocado, diced or sliced
salsa
pickled vegs (once we added pickled turnips and it was DIVINE)
sliced peppers
limes
cilantro

to make the taco seasoning, just add all the ingredients in a jar and shake. will keep for about a month, though truth be told, longer.

when ready to prepare meal, discard the water the lentils were soaked in and rinse.

in a big pan or pot, heat up some olive oil. when sufficiently warmed, add in the onions and garlic. allow the onions to get translucent. add in the carrots and red bell peppers and stir to evenly mix and coat. last add in the lentils and again, mix it around to coat everything in oil.

per your taste buds and preference, add in the taco seasoning. sometimes i do more, sometimes i do less (it’s less when we’re finishing the jar). mix through. add in enough water to just barely cover the lentils.

keep heat at medium low and allow to gently simmer until most of the liquid has been absorbed, stirring occasionally. check on the softness of the lentils, if it’s still got bite, add more water and cook for longer. my cook time varies anywhere from 30 minutes – 45 minutes, i just check every 5 minutes. also check taste, there is salt in the taco seasoning but you may want to add more to your preference.

it’s done when the liquid has been absorbed and the lentils and carrots are soft.

serve on tortilla wraps or in taco shells and top to your heart’s content.

BAM!

Lentil Tacos