We are almost back to normal. My son and daughter are on the mend and I cooked today! It felt wonderful to be in my kitchen for something more than a medicine run. This morning I assembled a batch a pulled pork for tacos. It will last us the next several days, yeah! I'll even freeze a couple containers for future meals. The meal was a hit except for my youngest who doesn't want to eat anything right now. I used the jar of Williams-Sonoma pulled pork starter I found in my Christmas stocking. I'm not much of a fan of prepared foods but this Williams-Sonoma starter really rocks! I'm not compensated for this endorsement in any way, I just really love their stuff when a shortcut is in order. I have a food allergy and have never had a problem with any of their products. The recipe is as follows:
Pulled Pork Tacos
4 T olive oil
1 pork shoulder, about 7 1/2 pounds
salt and pepper
1 jar of pulled pork starter
1 package of flour tortillas
1 avocado, sliced
shredded chihuahua cheese to taste
sour cream
chopped cilantro
1. Heat the olive oil over medium high heat in a dutch oven until almost smoking. Salt and pepper pork on all sides and brown in oil.
2. Pour starter over pork. Cover and bake at 325 for 4 hours or until the meat can be pulled apart with two forks.
3. Pull the pork apart into bite sized pieces and drain remaining sauce. Skim fat from the sauce and discard. Return the sauce to the pot coating the meat.
4. Serve with warmed tortillas, avocado, cheese and cilantro.
This recipe makes a good deal of meat, plenty to share and freeze. It would be a great meal to make for a new mom with enough remaining to feed you own family as well. This is also a fabulous party recipe. I made it for Superbowl Sunday last year and got rave reviews.
The idea for the tacos came from Kelsey Banfield at http://www.thenaptimechef.com/. She also has a recipe for homemade sauce to use in place of the starter.
Pulled Pork Tacos
4 T olive oil
1 pork shoulder, about 7 1/2 pounds
salt and pepper
1 jar of pulled pork starter
1 package of flour tortillas
1 avocado, sliced
shredded chihuahua cheese to taste
sour cream
chopped cilantro
1. Heat the olive oil over medium high heat in a dutch oven until almost smoking. Salt and pepper pork on all sides and brown in oil.
2. Pour starter over pork. Cover and bake at 325 for 4 hours or until the meat can be pulled apart with two forks.
3. Pull the pork apart into bite sized pieces and drain remaining sauce. Skim fat from the sauce and discard. Return the sauce to the pot coating the meat.
4. Serve with warmed tortillas, avocado, cheese and cilantro.
This recipe makes a good deal of meat, plenty to share and freeze. It would be a great meal to make for a new mom with enough remaining to feed you own family as well. This is also a fabulous party recipe. I made it for Superbowl Sunday last year and got rave reviews.
The idea for the tacos came from Kelsey Banfield at http://www.thenaptimechef.com/. She also has a recipe for homemade sauce to use in place of the starter.
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