Last night was a perfect mix of friends, fun and feasting!
My best friend Ali and her fiance Ben are leaving for Australia next week and so I invited them over for a delicious Mexican Feast.
With Kit and another bestie, Ericka the night was full of laughs and amazing food.
Slow cooked pulled pork tacos w/ caramelized pineapple, cabbage slaw, salsa, black beans & queso fresca & spicy crema.
I marinated my pork shoulder for 12 hours overnight with olive oil, lime, hot sauce, maple syrup, garlic, jalapenos & paprika.
Set it on LOW for 10 hours in the slow cooker on top of some onions and went to work!
Cabbage Slaw: Finely slice red cabbage, add a handful of chopped cilantro, juice of one lime, a swirl or two of olive oil and lots of salt. Mix and let flavors marry…
Black Beans In a pot, saute a clove of garlic in 1/4 cup of slow cooked pork juices/oils. (Scoop some from the slow cooking pork) Add 2 cans of drained black beans and simmer on low for 20 mins. Stir when needed. To finish, stir through a handful of chopped green onions and sprinkle with queso fresco.
Caramelized Pineapples In a pan, heat up some more of the pork oils/juices until it reduces and starts getting a little thick. Add a cup of diced pineapple (fresh is best if you can) and let simmer in the juices. Add a swig of beer, some salt and simmer until the liquid has evaporated. The pineapple should have some delicious brown color to it.
SERVE: the slow cooked pork with corn tortillas, salsa, cilantro, radishes, queso, hot sauce spiked sour cream & limes.