Pulled Pork Tacos with Sweet Chili Slaw

I am obsessed with sweet chili sauce. One of my favorite places for happy hour sushi serves it with fried calamari, it is perfection. I also love dipping crab Rangoon into it. When I saw this recipe on Pinterest, I knew I wanted to try it. It was amazing. C said the pork smell was "too pungent" through out the day, having him back home has sure been an adjustment! Who doesn't like the smell of meat braising in the crockpot?  C and I had ours on corn tortillas, while Miss F opted to load hers up with black beans on a flour tortilla.  The slaw was perfection.  Thanks to How Sweet It Is for the amazing recipe inspiration!

Pulled Pork Tacos with Sweet Chili Slaw

1 teaspoon cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
1 onion, peeled and chopped
1 pork shoulder roast
½ cup salsa verde
1 cup of beer

2 cups sliced green cabbage
1 carrot, peeled and shredded
3 tablespoons sweet chili sauce
1 lime, juiced
flour or corn tortillas, for serving

1 avocado, chopped
1 lime, juiced
3 tablespoons sour cream

Combine cumin, garlic powder, salt and pepper together in a small bowl and mix until combined. Spray the inside of the crockpot with cooking spray and layer the onions over the bottom. Add pork to the crockpot and cover with the seasoning mixture. Pour the salsa and beer over the roast, then cook on low for 10 to 12 hours. Shred the pork with two forks and return to the crockpot for 20 minutes more.

Add the cabbage and carrot to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. Set aside.

Add the avocado, lime juice and sour cream to a food processor. Blend until pureed and creamy.

Assemble the tacos, first add a heaping fork full of pork to each tortilla. Top with the slaw and avocado cream, serve.

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Baked Crispy Chicken Sandwich

I always make sandwiches at least once a week in the summer. I am particular about sandwiches though, your regular sub sandwich with lunchmeat just doesn't cut it. I have to have a warm sandwich and crispy chicken sandwiches are one of my favorites. I hate frying things at home though, it smells like oil for days.  I used bolilo rolls for the sandwich, but any roll would work well, just make sure to cut the chicken breast to accommodate whatever roll you prefer.  Thanks to LoveKeil for the recipe inspiration.

Baked Crispy Chicken Sandwich

¼ cup buttermilk
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
1 teaspoon hot sauce
½ teaspoon salt
2 skinless, boneless chicken breasts, cut in half
½ cup Panko breadcrumbs
2 tablespoons mayonnaise
Juice of ½ lemon
4 sandwich buns
romaine lettuce leaves
1 large tomato, sliced

Preheat the oven to 400 degrees.

In a shallow bowl, whisk together the buttermilk, garlic, mustard, hot sauce and salt. Marinate the chicken for 15 minutes at room temperature. Dredge the marinated chicken in breadcrumbs. Place the chicken on a greased baking sheet. Spray the chicken with cooking spray and bake for 20 minutes, until chicken is cooked through.

Whisk together the mayonnaise with the lemon juice. Spread the mayonnaise on the buns, top with the chicken, lettuce and tomatoes.

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Herb Marinated Pork Tenderloin

I initially made this for my dinner party, but I like it so much, I made it for a family dinner at home a week later. The pork is flavored perfectly by the herbs and fresh lemon juice. All the herbs came from mom's herb garden, they were left over from the dinner party and held up nicely in the refrigerator, the rosemary keeps for quite a long time. I really need to get back into container gardening at our house once it cools down for the year (um...maybe November?) This recipe is from Ina Garten, no wonder it turned out just perfectly.

Herb Marinated Pork Tenderloin 

1 lemon, zest grated
¾ cup freshly squeezed lemon juice (4 to 6 lemons)
½ cup olive oil
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Place the tenderloins in a baking dish, roast in the oven for 10 to 15 minutes, until the meat registers 140 degrees. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in ½ inch thick diagonal slices. Serve warm.

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