Tag - pork

Shredded Pork Tacos with Pineapple Slaw

It has been a nutty past couple of weeks. I went back East for 10 days and travelled around four different states seeing friends and family. It was great to see everyone, but also quite exhausting. As soon as I got back to California, I went to Dreamforce. It’s a Salesforce conference in San Francisco that completely takes over the city. It’s a four day whirlwind of intensive training sessions, inspiring keynote speakers, Salesforce cheerleading, and concerts.

Needless to say, there hasn’t been much time for cooking. The next few posts are recipes I made before all of that running around. Looking through the pictures makes me want to eat this food all over again. When I made this recipe I was really craving tacos and this really hit the spot. I can’t believe how fantastic these came out. Jason said it’s one of the best tacos he’s ever had and I definitely agree. I also want to make this coconut rice with every meal because it is so flavorful and moist. Thank you Half Baked Harvest for this perfect taco recipe!

Shredded Pork Tacos with Pineapple Slaw and Coconut Rice

Shredded Pork
3 lb. pork shoulder, bone in
2 1/2 cups pineapple juice
1 1/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar
2-3 Tablespoons hot pepper and garlic paste
Corn or flour tortillas
Sharp cheddar cheese
Avocado

Pineapple Slaw
3 Tablespoons greek yogurt
1 Tablespoon rice vinegar
2 Tablespoons pineapple juice
1 Tablespoon brown sugar
1 teaspoon orange zest
Salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
1 cup fresh pineapple, diced
1 jalapeno, seeded + chopped

Coconut Rice
1 cup jasmine rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 Tablespoons unsweetened flaked coconut
1 Tablespoon coconut oil

1. Preheat the oven to 350 degrees F.

2. Combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, hot pepper paste and rice vinegar in 4-cup measuring cup. Whisk to combine.

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3. Heat olive oil in a dutch oven over medium-high heat. Season the pork all over with salt and pepper. Sear pork on all sides until golden (about 2 minutes per side).

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4. Remove the whole pot from the heat and slowly pour in half of the marinade. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily.

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5. Shred the pork and add the remaining marinade to taste (I used about 3/4 of the remaining liquid). Heat on the stove until warm throughout.

6. In a medium size pot, combine the coconut milk and coconut water. Bring to a low boil and then mix in the rice, salt, unsweetened coconut and coconut oil. Turn the heat down to the lowest setting possible and cook for 10 minutes.

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7. Remove rice from heat and let sit, covered, for 20 minutes. Then remove the lid and fluff the rice with a fork.

8. To make the slaw, combine the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.

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9. To assemble the fajitas, sprinkle a tortilla with cheese, add some rice, the pork and then the pineapple slaw. Sprinkle on the diced avocados.

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Sunday Night Dinner

I decided to make a nice Sunday night dinner with enough leftovers for a few meals. Jason was craving some pork loin so I decided to go for it! I made Herb Encrusted Pork Loin with Caramelized Onions, Spinach and Garlic Risotto, and Roasted Carrots and Broccolini. I wouldn’t change a thing with any of the recipes, everything came out perfectly. Paired with a nice red wine from Acacia Vineyards in Napa.

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Herb Encrusted Pork Loin with Caramelized Onions
(Recipe inspiration from Lauren’s Latest)
1 3-4 lb. pork loin
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed in your fingers
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 large onion, sliced

1. In a small bowl, combine the salt, garlic powder, pepper, rosemary and thyme. Sprinkle the mixture all over the pork.

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2. Heat a pan over medium-high heat, add the oil, and brown the pork on all sides. Place the pork in a slow cooker and pour remaining oil all over.

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3. Place the onions around the pork, cover and cook on LOW for 6 hours. The internal temperature of the pork should reach 160 degrees for medium.

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4. Remove the pork from the slow cooker and let rest 15 minutes before slicing and serving.

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Spinach and Garlic Risotto
(Recipe credit to Marta Stewart)
1 32-oz container of vegetable stock
1 1/4 cup dry white wine
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
16 oz baby spinach
4 cloves garlic, chopped
1/2 cup grated parmesan/asiago blend, plus more for serving (optional)

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1. In a small saucepan, combine broth 1 cup of wine and bring to a simmer, then keep warm.
2. In a large saucepan, heat oil and butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
3. Add rice and cook, stirring, until well coated, 1 to 2 minutes. Add 1/4 cup wine; cook, stirring, until absorbed, about 1 minute.

DSC_0933(What the risotto looks like when first adding the wine)

4. Add 2 ladles full of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 ladle at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

DSC_0957(What the risotto looks like after adding all the broth)

5. In the meantime, while you’re adding more broth, add touch of oil and chopped garlic to a frying pan and cook until fragrant. Add spinach and toss until wilted. Set aside.

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6. When the rice has absorbed all the liquid, and has a creamy texture, stir in the spinach, garlic, and cheese. Serve immediately, with more Parmesan, if desired.

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Roasted Carrots and Broccolini 
1 lb long young carrots, rinsed and scrubbed with greens cut with one inch remaining, then sliced longways
1 lb broccolini, hard ends removed
2 Tablespoons olive oil
2 cloves garlic, peeled and crushed
Salt and pepper

1. Preheat oven to 400°.
2. In a baking dish, combine carrots, olive oil, garlic, salt and pepper.

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3. Cover with foil and roast for 25 minutes, until par-cooked. Uncover, add broccolini and toss together. Roast for another 10-15 minutes until vegetables are tender.

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