How does a food blogger and self-proclaimed food lover go 10+ days without her every last pot, pan, spice, spoon, spatula, blender, cutting board, baking sheet, measuring cup, dish, bowl, condiment, or staple pantry item? Just to name a few. I even wince at the thought of not having my waffle iron around. I’m going to be in between jobs and 5-star breakfasts during this transition only seem appropriate.
My blood pressure rises just thinking about the travesty that is moving…and quickly approaching. Breathe.
Our friend, Liz, offered up her sympathy after having been kitchen-less while moving, too. She had the wise suggestion to bring along my crock pot…and some knives. There’s a lot of simple meals that can be made in the crock pot with very few ingredients and I am going to heed her advice.
I think I’m going to beg, plead, and insist that I can take one large Tupperware storage container for “kitchen necessities” + a cooler to take some condiments (I don’t want to waste!). I’m sure it will take some being creative, but I’m up for the challenge. I think.
This slow cooker recipe was one that immediately caught my eye. Was it all the spices? Was it the jicama slaw? Was it the fact that it cooks for 8-9 hours making it perfect for a weekday meal?
All of the above, I do believe.
We don’t eat a ton of pork, mainly because it’s not our preferred meat. That said, slow cooked pork is absolutely perfect in dishes like tacos. The pork roast is leaner than the commonly used pork shoulder making this meal all the leaner, without sacrificing flavor. Don’t skip the jicama in this recipe. Between its subtle sweetness and intense crispiness, it’s one that perfectly finishes these tacos.
Slowcooker Cuban Pork Tacos with Jicama Slaw as seen on Elly Says Opa!
1 (3 lb) pork roast, trimmed 2 Tbsp canola oil, divided 1 Tbsp Dijon mustard 1/2 tsp cayenne 1 1/2 tsp allspice 1/2 tsp ancho chili powder 1 Tbsp paprika 1/2 tsp cinnamon 1 Tbsp oregano 1 large onion, thinly sliced 5 cloves garlic, minced 2 Tbsp honey 1/2 cup freshly squeezed orange juice zest of 1 orange 2 limes, juiced 1/4 cup chicken broth 16 taco-sized tortillas (I used flour)
1/2 medium or large jicama, peeled and sliced into sticks 1 small bell pepper (any color), sliced into strips 2 carrots, peeled and sliced into strips or ribbons 2 Tbsp. lime juice (about 1 lime) 2 tsp canola oil Salt and pepper, to taste cilantro, chopped, to taste
Rub the pork roast all over with the Dijon and 1 tablespoon oil. Season with salt and pepper. Combine the cayenne, allspice, chili powder, paprika, cinnamon, and oregano in a small bowl. Then, rub the mixture all over the pork. Wrap in plastic and refrigerate overnight.
Heat a large, heavy-bottomed skillet over medium high heat and add 1 tablespoon oil. Place the roast in the skillet and brown on all sides. Remove to slowcooker.
Place the onions and garlic on top of the pork. Combine the honey, orange juice and zest, lime juice, and chicken broth, and then pour into the slowcooker. Cover and cook on low for 8-9 hours. Shred with a fork. If there seems to be a bit too much liquid, remove the lid from the crockpot and turn to high and continue cooking until juices thicken.
To make the slaw, toss together all ingredients in a medium bowl. Serve slaw over tacos.
Yield: 8 servings (2 tacos each with ~2.5 ounces of meat and jicama slaw).
Nutrition Information (per serving): 447 calories; 13.6 g. fat; 72 mg. cholesterol; 626 mg. sodium; 49.5 g. carbohydrate; 6.6 g. fiber; 29.3 g. protein
Result: Flavorful, fall-apart tender pork with the beautiful jicama slaw. You don’t want to skimp on the jicama slaw! The crunch of the veggies is perfect over the meat. Mr. Prevention LOVED these, and I did, too. The rub on the meat with the flavorful cooking liquid makes these tacos very unique and not short on taste. Enjoy!
Off to my dialysis unit…3 short weeks of work left. Crazy, crazy.
P.S. How cute and all too appropriate is this sign I found on Pinterest?