Comedian Tim Hawkins performs a parody of "Jesus Take the Wheel" by Carrie Underwood...
Thursday, July 31, 2008
Thursday, July 24, 2008
Wednesday, July 23, 2008
Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions
Wow, thank you, Alicia for passing this incredible recipe on. It's right up there with the Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise that we're crazy about. After cooking it in the crock pot, we froze half of the pork mixture for later. That will be a welcome dinner later! We still had enough to have three meals, and never tired of it.
For Pork:
1 large yellow onion, roughly chopped
2 garlic cloves, crushed
1 (15-ounce) can fire roasted tomatoes
2 to 4 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/3 cup chopped cilantro leaves
4 to 5 pound pork shoulder
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
For Pickled Onions:
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
For Tacos:
24 tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
1 (16-ounce) container sour cream
Chopped cilantro leaves, for garnish
Chopped jalapenos, for garnish (optional)
For Pork:
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours (or on low for 8 to 10 hours) until fall-apart tender.
For Red Onions:
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. Keep at room temperature for about 6 hours then place in the refrigerator.
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream, cilantro and jalapenos. Repeat with remaining ingredients.
For Pork:
1 large yellow onion, roughly chopped
2 garlic cloves, crushed
1 (15-ounce) can fire roasted tomatoes
2 to 4 chipotle peppers, roughly chopped
2 tablespoons Worcestershire sauce
1/3 cup chopped cilantro leaves
4 to 5 pound pork shoulder
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
For Pickled Onions:
1/2 cup white vinegar
2 tablespoons sugar
Pinch red pepper flakes
1 teaspoon kosher salt
1 red onion, thinly sliced
1 teaspoon dried oregano
For Tacos:
24 tortillas
1 small green cabbage, shredded
2 avocados, peeled and thinly sliced
Pickled red onions
1 (16-ounce) container sour cream
Chopped cilantro leaves, for garnish
Chopped jalapenos, for garnish (optional)
For Pork:
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours (or on low for 8 to 10 hours) until fall-apart tender.
For Red Onions:
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. Keep at room temperature for about 6 hours then place in the refrigerator.
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream, cilantro and jalapenos. Repeat with remaining ingredients.
Tuesday, July 22, 2008
Monday, July 21, 2008
Friday, July 18, 2008
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Wow, it was overload for the senses!Monday, July 7, 2008
Saturday, July 5, 2008
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