pork street tacos

• Tortillas (I used a corn-flour blend)
• 1 avocado, thinly sliced
• ½ cup cilantro, chopped
• 1 lime, cut
  
• Carnitas
• 4-6 lbs. pork shoulder, slightly trimmed of excess fat
• 1 tbsp. garlic salt
• 1 tbsp. cumin
• 2 tsp. dried oregano
• 2 tsp. brown sugar or maple sugar
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1 tsp. paprika
• 2 oranges, sliced in half
• 1 lime, sliced in half
  
• Pickled Onions
• 1 red onion, halved and thinly sliced
• ½ cup apple cider vinegar
• ¼ cup freshly squeezed lime juice
• ⅛ - ¼ cup sugar
• ½ tablespoon kosher salt
• Pinch crushed red pepper flakes

INSTRUCTIONS

Carnitas

1. Combine garlic salt, chili powder, dried oregano, dried basil, cumin, ground coriander, brown sugar, and sweet paprika.
2. Rub the spice mixture evenly over the pork. Place pork in the bottom of a slow cooker.
3. Squeeze the juice from the oranges and limes over the pork. Place rinds pulp side down in slow cooker over the meat.
4. Cover and cook on low for 6-8 hours, high 4 hours or until pork is fork tender. Use a fork to shred.
5. Preheat oven broiler. Line a half sheet pan with parchment paper and arrange pork in a single layer.
6. Taste the pork for saltiness. You may want to sprinkle some additional salt on top.
7. Place underneath broiler until tips of pork are browned and slightly crisp, about 3-5 minutes. (Don’t walk away from it. Keep an eye on meat to make sure it doesn’t burn or become overly browned).
   

Pickled Onions

1. Add sliced onions to a medium bowl. Pour enough boiling water over them to fully cover and count to 10. Drain onions and place in jar or bowl.
2. Heat vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in small saucepan over medium heat until sugar has dissolved, about 3 minutes.
3. Taste for sweetness and add more sugar as needed.
4. Pour vinegar mixture over onions.
5. Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
   

Assembly

1. Place carnitas in tortillas and serve topped with sliced avocado and cilantro. Pass around extra limes for garnish.

halibut sauced asian style

4 shallots or whatever onion is on hand, chopped (about 1/3 c)
2 tsp of coconut oil or EVOO

• saute in a skillet for 2 mins

add:

1-2 T red curry paste

1 cup low sodium chicken or veggie broth or fave broth (I love TJ's miso ginger broth)

1/2 c coconut milk (light or full leaded --- I go with the full)

pinch of salt and pepper 

• mix well and bring to a boil
• simmer on medium heat until the broth slightly thickens

add:

4 pieces of halibut (4-8 oz each) into the broth

• cover and simmer on med-low heat for about 6-7 minutes

add:

1/4 cup coarsely chopped fresh cilantro plus 2 T chopped for garnish

2 T cut green onion "greens"

2 T fresh lime juice

• serve fish on a bed of cooked brown rice, sauteed spinach or choice of veggies for a lighter touch
• pour broth over the fish generously
• add a touch of chopped cilantro for garnish

***use organic when possible......."you are what you eat".....you deserve the best!!

discovered online and a true winner......can be made ahead and reheated--takes about 15 minutes to prepare!!