Pulled Pork Tacos


We found some pork ribs in the freezer on a cold morning last week and decided to “slow-cooker” them, as one of my mom’s friends says, all day. We kept them moist with beer and they turned out beautiful. The meat fell right off the bone and it totally tastes like carnitas (and looks like carnitas) but is way healthier because it’s not fried in a ton of oil.

{serves 4}

  • 2 lbs pork ribs
  • 1 Mexican beer
  • 2 large garlic cloves
  • 1/2 sweet onion
  • 2 tbsp olive oil
  • dash of red pepper flakes (optional)
  • salt/ pepper

to serve:

  1. pre-heat oven to 325º F
  2. dice onion and mince garlic
  3. heat olive oil in a large dutch oven (ours is 3 1/2 quarts) over the stove, sauté onion and garlic in there with the red pepper flakes (optional)
  4. then add the ribs, brown them on both sides with some salt and pepper
  5. pour 12 oz beer over the meat and transfer pot to oven (keep lid on), braise at 325º F for about four hours
  6. then turn the oven down to 300º F for about 5 1/2 hours, adding liquid as needed (water or more beer)
  7. by then the meat should be done, remove from oven and let cool a bit then use a fork to gently shred the meat

© 2016, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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