Pulled Pork


Pulled Pork

There is nothing like a good pork burrito.  Growing up I hated Mexican food, mainly due to the fact what was available in Boston in the 70’ and 80’s was not very good.  Then 22 years ago I moved my family to Southern California and boy did my opinion of Mexican food changed.  Not only did I love it but I learned to cook it and I am so happy I did.  This is my version of the ingredients for a pork burrito.

Ingredients:

1lb.      Pork loin

2 tbsp. All purpose spice rub

1 can    Chopped tomatoes

1 can    Stewed tomatoes

1 can    Black or Kidney beans, rinsed

1 cup   Frozen corn

2          Green onion, chopped

Directions:

Put the pork into a crock pot and season with the all-purpose spice rub.   Pour the tomatoes over the pork and cook on low for around 6 hours.  Pull the pork apart and add the beans and corn leaving the crock pot on warm.  Top with the onions before serving.

Makes about 8- 10 burritos.

Vegetables Galore w/Roast Chicken


Today was the time to clean out the refrigerator and look what I made.  You can leave out the chicken to make this vegetarian.

Ingredients:

Left over Roast chicken

1 tbsp. Olive oil

1          Yellow onion, chopped

½         Red pepper, chopped

1          Sprig of rosemary

1 tsp.   Cumin

1 tsp.   Garlic powder

Salt and pepper to taste

2          Zucchini, chopped in large pieces

1          Yellow squash, chopped in large pieces

Bunch of Swiss chard

3          Green onions chopped

Directions

In a large stock pot over medium heat add olive oil.. Add onion and red pepper.  Season with salt, pepper, cumin, garlic powder and rosemary sprig.  Cook till onions are translucent.  Add zucchini and yellow squash.  Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard.  Stir until Swiss chard wilts.  Remove the rosemary sprig.  Add green onions on top.  Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.