There’s one dish that we’ll enjoy whether it’s football season or the Fourth of July, and that dish is pulled pork. This recipe, featuring a South Carolina version of it, makes it easy to enjoy the barbecue classic during the summer in taco form, and it's topped with a refreshing cabbage slaw. From the barbecue sauce and rub to the slaw, you’ll keep going back to this recipe over and over again this summer.
March is filled with countless college basketball games and the only thing that might divert your attention from the TV is delicious food. The myriad of emotions while watching the games — agony, drama, ecstasy, and anxiety — is too much to take, especially on an empty stomach.Fuel up for every stage of the tournament with this flavorful and fresh Jalapeño Hoopla recipe from TABASCO.
What could be easier than throwing some pork, spices, and an onion into a slow cooker? The smell will tantalize everyone in your household all day and you’ll probably have leftovers to use in other dishes during the workweek. This is also a low-maintenance dish perfect for serving at dinner parties.— Shelby Kinnaird Click here for more recipes from the Diabetic Foodie.Click here for more of the 101 Best Slow Cooker Recipes
Green chiles are a trademark of Southwest cuisine, especially in New Mexico, where the hatch chile is abundant and tops everything from tacos to burgers to omelettes. In this recipe, pork is slow-cooked with a sauce made from the chiles, then used to create a taco that's full of flavor. We top it with cilantro, lime, and pickled onions, but you're more than welcome to get creative.
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I’ve found that some of the best food in Mexico, including tacos, is roadside — doled out from street carts, and at small loncherias, or lunch counters, often found in local markets. I first tasted one of my favorites, tacos al pastor, just outside of San Miguel de Allende in central Mexico. Similar to schwarma, spit-cooked meat brought by the Lebanese to Mexico, tacos al pastor features pork marinated in chiles and cooked rotisserie-style.
For an easy home version, I roast the pork shoulder until fork tender and serve it with a variety of garnishes, including grilled pineapple. You could also add chunks of fresh pineapple to the roasting pan during the last hour of cooking. I like to serve the meat in fresh hot corn tortillas or cabbage leaves.
This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.
Ingredients: 2 tbsp extra-virgin olive oil 2 small onions, finely chopped 1 lb ground pork (I've done this with beef, but I'd recommend trying turkey if you can't find pork; the beef wasn't very good) 1 tbsp ground paprika salt and pepper 1 (10 oz) ...
Lightly sauteed ground pork is simmered with grated red potatoes and spooned into taco shells for a pleasing alternative to ground beef. Top with lettuce, tomatoes and sour cream, and add a dollop of salsa to tickle your taste buds.
This is the best pork taco meat I've ever had. This is another recipe from my MIL. It is great served over spanish rice and just eaten with tortillas on the side. The longer this cooks, the better it is.