Tuesday, August 12, 2008
Pineapple Curry Pork Tacos
Recipe Courtesy Meikel Reece
I love this recipe, especially for parties you can make this days ahead and then just reheat and it is delicious. I also love it because people can put these together just the way they like them.
Pork butt cut
½ cup brown sugar
2 TBs hot sauce
Dr. Pepper (regular, not diet)
Remove fat from pork and place in a slow cooker.
Make a sauce from 3 cups of the Dr. Pepper, the brown sugar and the hot sauce.
Almost cover the pork the pork with the sauce and cook on lowest and longest setting for 8 hours. When done, shred the pork using two forks, keeping the meat in the liquid sauce at all times. Render the fat as you go.
Pineapple Curry and Rice:
Buy Pineapple Curry from a Thai place or make from scratch—no meat, no tofu. Puree the curry or just mix the veggies in with the rice—either what you prepare yourself or what you buy. Soak the curry and the rice overnight or at least 2 hours.
I always just make this off the top of my head, but I think these are the porportions.
1 white onion
1 bunch cilantro
Juice from 1 lemon
Chop or put in food processor and combine all ingredients.Voila, salsa!
Tomatillo Ranch Dressing
1 cup sour cream
1 cup mayonnaise
4 tomatillos, quartered
2 bunches cilantro
Hidden Valley Ranch packet
1 pint buttermilk
¼ to 1 tsp cayenne pepper, depending on the preference for hot
Begin with buttermilk in the blender, jam everything else in and blend. Prepare ahead so that it can set for at least 20 minutes; easy to make 1-2 days before.
Frijoles Negroes/Black Beans
3 cans of black beans; heat in the microwave--in the sauce or not--and then drain
Traditional Mexican tortillas—fresh, not cooked, and small size. Can buy at Bajio’s or at Costco. Prepare just before meal begins.