I couldn’t wait to try out some new recipes this week! Today’s blog is full of good stuff from one of my favorites: Mexican Food :).
Slow Cooker Pork Carnitas
2-3 lbs pork loin
2 tsp chili powder
1 tsp salt
½ tsp black pepper
½ tsp cumin
½ tsp smoked paprika
3 cloves minced garlic
1 onion, sliced (I like sweet onions, like Vidalia)
1 green pepper, sliced
½ orange pepper, sliced
1 jalapeno pepper, diced
½ can adobo peppers (don’t drain)
Place pork loin in the slow cooker with the adobo peppers and sauce. In a small bowl, whisk together chili powder, salt, pepper, cumin, and smoked paprika. Sprinkle spice mixture over the roast. Scatter the garlic, onion, bell peppers, and green chiles over the roast. Add a small amount of water to the cooker and cook on low for 7-8 hours, or until pork is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).
Serve with corn tortillas and your favorite taco toppings. (I made homemade guacamole and pineapple slaw, see below)
Caribbean-Spiced Crispy Plantain Chips
2 Tsp olive oil
1 Tsp fresh lime juice
1 Tsp mild curry powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp cayenne
2-3 large plantains
Preheat oven to 450F. Whisk all the ingredients together in a large bowl, except the plantains. Peel the plantains. Slice diagonally, about the thickness of your first finger. Toss the plantain slices in the spice mixture until completely coated. Place on the baking sheet and bake for 10 minutes. Flip the plantains and bake another 10 minutes until crispy and brown. Serve immediately.
2 cups thinly shaved green cabbage
1/2 cup pineapple, diced or cubed
1/2 small sweet onion, diced
1/2 jalapeno pepper, diced
Juice of 1 lime
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 cup fresh cilantro, chopped
In a large bowl, combine all ingredients. Toss and season with salt to taste.
1 tomato, diced
diced onion, to taste (I only like a small amount)
ground cumin, to taste
cayenne, to taste
salt, to taste
Juice of 1/2 lime
In a food processor, blend 1 avocado until creamier consistency. Transfer to a bowl. Add in chopped 2nd avocado, tomato, onion, and seasoning. Add in lime juice. Toss/mix and sprinkle with chopped cilantro. Serve.
I’m not gonna lie, this dinner may have been one of the best I have ever made! The prep did take some time, but it could certainly be done ahead of time so all you have to do is throw it all together the night you want to enjoy it. I’m a huge fan of plantains to begin with and mixed with these spices, they did not disappoint! The fiancé once again enjoyed it and even commented he can’t wait to eat like this for the rest of his life! Ha! No promises 🙂
I served myself the pineapple slaw as a side, while Josh piled it on top of his taco. I also enjoyed my meal with a tasty glass of Skinny Girl Margarita; Josh enjoyed a nice cold beer. Cheers!