SLOW SMOKED PORK SHOULDER WITH NAPA CABBAGE SLAW AND QUESO FRESCO
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
- Remove the pork from the refrigerator 30 minutes before cooking.
- Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
- Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
- Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.
- Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
GROUND PORK TACO SALAD
Even with my family's busy schedule, I enjoy cooking from scratch. We love this easy taco salad made with ground pork. If I don't fix it often enough, they ask for it. -Sherry Duval, Baltimore, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.
Nutrition Facts : Calories 493 calories, Fat 30g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1106mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein.
SOUTHWEST SHREDDED PORK SALAD
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 233 calories, Fat 8g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 321mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
PORK TACO SALAD
A really yum salad that is my new favourite. I found the recipe in the December 2008 "recipes +" magazine. Quick and easy to make and the taste is sensational. I also added avocado to the recipe and at one time added blanched asparagus that I needed to be used. I used telegraph cucumber and plain tomatoes as they are cheaper, but will post the recipe as it was originally published.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sour cream, yoghurt, juice and garlic in a medium jug.
- Spray pork with cooking oil. Heat a medium frying pan over a moderate heat. Cook pork, stirring to break up lumps for 4 - 5 minutes or until changed in colour. Sprinkle seasoning over pork, cook and stir for 2 - 3 minutes more or until cooked. Let cool slightly.
- Toss remaining ingredients in a large bowl. Add pork; toss to combine.
- Divide salad among serving bowls; drizzle with dressing. Serve at once.
Nutrition Facts : Calories 502.8, Fat 23.9, SaturatedFat 8.4, Cholesterol 62.8, Sodium 385.2, Carbohydrate 54.9, Fiber 6.1, Sugar 8.4, Protein 21.8
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