Saturday, September 11, 2010


It’s time for you to rethink Mexican: no more tacos, burritos, and fajitas... this is Latin cooking gone gourmet! Simple seasonings combined with slow cooking create a tender pulled pork out of this world and a quick salsa and side of rice with black beans brings the whole meal together. Imagine not only how good this meal will taste, but how good your house will smell with this meal brewing all day!

for pork:
(approximately) 1 lb pork roast/pork shoulder/Boston butt
1 package Good Seasonings Italian salad dressing mix
1 tbs. coriander
1 tbs. cumin
4 oz. can sliced jalapenos
1/2 cup apple juice
3/4 cup chicken broth
extra virgin olive oil

-mix dressing seasonings with coriander and cumin
-sprinkle all sides of the meat with about half of the seasoning mix
-warm 1 tbs. olive oil over medium-high heat in a pan, and sear each side of the meat
-place in slow cooker
-mix together juice, broth, and the rest of the seasoning mix
-pour over meat
-open can of jalapenos, and pour over meat
-place lid on slow cooker, and cook for 7-9 hours on low
-once meat is done cooking, remove meat from juices and allow to cool
-using 2 forks (or your hands, if it's cool enough to touch) and shred the pork
-place the meat back into the juices
-warm meat in the juices
-serve with rice and beans and corn salsa (recipes below) and enjoy!

for the rice and beans:

1 cup brown rice
2 tbs. onion, minced
1 clove garlic, minced
2 tbs. green bell pepper, small diced
15 oz can black beans
1 3/4 cup chicken broth
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. salt
1/4 ground pepper
1 tbs. lime juice
1 tbs. chopped fresh cilantro
extra virgin olive oil

-sauté garlic, onions, and green pepper in 1 tbs. olive oil over medium heat in a medium sized pot for about 5 minutes
-add rice and broth to the pot, bring to a boil
-reduce heat to simmer, cover with a tight fitting lid, and cook for 45-50 minutes
-drain and rinse black beans, add to rice, stir
-sprinkle in cumin, coriander, salt, pepper, lime juice, and cilantro, stir
-serve with meat and salsa

for corn salsa:

11 oz can corn or about 1 1/2 cups fresh or frozen corn
1/4 cup red onion, small diced
1/2 cup red bell pepper, small diced
2 tbs. lime juice
2 tbs. chopped cilantro
salt and pepper to taste

-over medium/high heat, place corn in a large skillet
-stir occasionally and let cook until the corn starts to brown around the edges, around 10 minutes
-remove from heat and let cool
-once cooled, add onion, bell pepper, lime juice, cilantro, and salt and pepper to taste
-serve salsa cold with meat and rice and beans

This recipe was inspired by a delicious meal I had at Paladar Latin Kitchen & Rum Bar in Woodmere, Ohio.

-You can make your own 'seasoning mix' by mixing garlic powder, onion powder, paprika, pepper, and dried herbs. You need at least 2 tbs. of the mix total, plus the additional tbs. coriander and cumin each.
-You can use white rice instead of brown rice, just adjust cooking time from 45-50 minutes to 18-20 minutes.
-Don't want to eat pork? Season chicken breasts with the same seasonings and cook on the grill.
-Try using a Mexican beer instead of apple juice to cook your meat in! Or skip both the juice and beer, and use all broth.
-You don't have to make all three parts of this meal... separate the parts and pair them with other foods you like!
-Let the pork cook while you are away all day, and cook the rice and make the salsa while the meat cools before you shred it- delish dinner, super fast!
-You can use a can of green chilies instead of jalapenos, or leave them both out if you don't want spicy meat.
-Leftovers? Add some cheese and put them up in a tortilla for a fajita or quesadilla, or split a bell pepper in half and fill each side with the meat, salsa, and rice for delicious stuffed peppers.

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