Cinco de Mayo

Buffalo, roasted cauliflower
1 package small soft taco shells

1 can refried black beans, warmed

queso fresco, crumbled

2-3 ears corn, grilled
pickled purple onions

1 avocado, sliced

Sriracha Mayo

limes, sliced

You can pretty much use any kind of pulled pork you have leftover.  For these I had cooked a pork tenderloin in the crockpot for about 8 hours.  It was deliciously tender and shredded very easily with 2 forks.

1 package pork tenderloin (usually 2 tenderloins per package and I cooked both)

1/2 cup ketchup

1/2 cup apple cider vinegar

1/4-1/2 cup brown sugar

1/2 bottle of Carolina Mustard Barbecue Sauce (I used HT Traders brand)

1/2 bottle of Vinegar-Based Barbecue Sauce (I used HT Traders brand)

1 tsp garlic powder

Salt & pepper to taste

Spray inside of crockpot with cooking spray. Combine ketchup, vinegar, brown sugar and barbecue sauces in crockpot. Add pork and cook 8 hours turning occasionally until cooked through and falling apart.

1-2 tbsp Sriracha (I use 2- I like it spicy)

3 tbsp rice vinegar

1 tsp sugar

1/4 cup mayonnaise

1/8 cup plain greek yogurt

Salt & Pepper to taste

1-14 oz bag shredded coleslaw

Mix first 6 ingredients and add to cabbage.  Chill in refrigerator.

Soft Taco Shells

Crumbled Queso Fresco

Sliced Avocado

Pickled Vegetables (recipe below)

Diced Green Onions

Pickled Vegetables

2/3 cup low-sodium soy sauce

1/4 cup rice vinegar

1/3 cup brown sugar

1/4 cup pineapple juice

1 tbsp Sriracha

2 tbsp ketchup

small piece (about 1 inch) of fresh ginger, minced

5 garlic cloves, minced

2-3 lb chuck roast

Mix first 8 ingredients in crockpot sprayed with cooking spray.  Add the meat. Cook on low for 8 hours turning every 2-3 hours or so.  Shred the meat with 2 forks and cook for an additional 30 minutes.

 

1 cup fresh pineapple, cut into small cubes

2 cups shredded cabbage

1/4 cup green onions, chopped

3 tbsp cilantro, chopped

1/2 jalapeño, seeds removed, minced

3 tbsp greek yogurt

2 tbsp mayonnaise

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tbsp brown sugar

1 tsp fresh orange zest

Combine first 5 ingredients in a bowl.  In separate container, mix together remaining ingredients. Refrigerate both for 1 hour.  Combine the cabbage mixture with the yogurt mixture and refrigerate 2 hours or until chilled.

Small Flour Tortillas

Pickled Vegetables (recipe above)

Shredded Pepper Jack Cheese

Lime wedges

 2 lbs medium-large shrimp, peeled & deveined

4 tbsp olive oil

1/4 cup fresh lime juice

1 tbsp lime zest

1/3 cup chopped cilantro

1 minced clove of garlic

salt + pepper to taste

In a bowl whisk together all ingredients except for the shrimp.  Place all ingredients in large ziploc bag and seal.  Refrigerate.  Turn bag a couple of times to make sure all flavors are evenly distributed.  When ready to grill, place 5-6 on each skewer.  Grill until just pink on both sides (1-2 minutes each side).  DO NOT OVERCOOK.

3 poblano peppers

1/2 cup chopped cilantro

1 minced clove of garlic

2 tbsp fresh lime juice

 1/4 cup plain greek yogurt

2 tbsp mayonnaise

1/2 tsp salt

Grill poblano peppers on high for approximately 5 minutes, turning so they cook evenly on all sides.  Run them under cold water for about 15 seconds while peeling off blistered skin.  Cut off stems and discard.  Put peppers and remaining ingredients in a small food processor or blender and blend until smooth.