Pineapple Pulled Pork Tacos

I've mentioned this many times but my slow cooker and I do not get along. Thankfully, I work from home so I can still make delicious, slow-cooked meals like these Pineapple Pulled Pork Tacos. You prepare the recipe like you would in a slow cooker, but the meal cooks low and slow in the oven. The results are just as delicious, although perhaps not as convenient.



The one downside to cooking dinner all day was the smell. Holy moly, did my house smell AMAZING. I was positively ravenous imagining how good these would taste. What drew me to the recipe in the first place was how totally different it was from regular tacos. We all love these flavors and the end result did not disappoint.



The only change I'm suggesting below is to use a piece of pork with more fat. Steve was questioning why I'd cook a lean piece of meat like a tenderloin all day. I thought the pork was still tender, but it was a little dry. Otherwise we all loved these tacos. The subtle pineapple and soy flavor in the pork, the delicious BBQ sauce, the tangy, creamy goat cheese and the bright flavor of the cilantro and scallions. It all works.

The good news is, this makes a ton of food so leftovers are a given. I squirreled away the leftover pork and I'm planning to turn it into a pizza sometime soon - dough, pork and mozzarella cheese baked until golden, topped with scallions, cilantro and goat cheese. I. Can't. Wait!

{Slow Cooker} Pineapple Pulled Pork Tacos
As seen on PreventionRD

Pork:
3 lbs pork loin/shoulder/butt
1 28-oz can pineapple chunks with juice
1/4 cup low-sodium soy sauce
2 tablespoons apricot preserves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Pineapple BBQ Sauce:
1/2 cup ketchup
3/4 cup reserved pineapple chunks
2 tablespoons apricot preserves
3 tablespoons brown sugar
1 tablespoon white wine vinegar
juice of 1 lime

To serve:
6-inch taco size tortillas
cilantro, chopped
goat cheese, crumbled
scallions, chopped

If using a slow cooker, place the pork in the slow cooker. If using the oven, preheat to 225 degrees and place the pork in a Dutch oven with a tight-fitting lid.

In a medium-sized bowl, combine the juice from the canned pineapple, the soy sauce, apricot preserves, garlic powder, and black pepper. Whisk to combine and pour over the pork. Reserve 3/4 cup of the pineapple chunks to use in the BBQ sauce. You can place the rest in the slow cooker/Dutch oven with the pork or save in the fridge to serve with the tacos. Cook on low for 6-8 hours.

Remove pork from the oven and shred the meat. Discard all the liquid and return pork to the crock pot/Dutch oven. Cover until ready to serve.

Meanwhile, combine all of the ingredients for the BBQ sauce in a blender or food processor and pulse until smooth. Pour over the pork and gently mix to coat.

Serve the pork with the tortillas. Top with cilantro, goat cheese, and scallions.

Warm Mexican Corn Salad {Esquites}

This is probably the fourth or fifth time I've made this Warm Mexican Corn Salad {Esquites} this summer, but I'm only just sharing it now because I never remembered to take a photo. Oops.



This is my new go-to side dish whenever I make tacos and for good reason - it's a very simple recipe to make. The hardest part is getting all that darn silk off the corn cobs (I HATE that stuff - so annoying). I've been using fresh corn, but I imagine frozen would work, too. We're getting to the tail end of corn season here in PA, so I'm sure I'll find out soon enough.

I made quite a few changes and omissions to the original recipe to fit our preferences and to use what I had on hand the first time made this. This is one of those side dishes we can't stop eating and always end up fighting over the leftovers. This is enough for the three of us, which means if I ever decide to share I'll need to double or even triple the recipe.

Warm Mexican Corn Salad {Esquites}
Adapted from The Barbee Housewife

2 tablespoons butter
3 cups corn, cut from the cob {about 4 ears}
3 tablespoons mayonnaise
3 tablespoons minced red onion
handful of cilantro, chopped
Juice of 1 lemon
Chili powder, to taste
1 avocado, removed from the peel and diced
salt and pepper, to taste

Melt the butter in a non-stick skillet over medium-high heat. Add the corn. Let it sit, without stirring, so the corn starts to brown. Stir every so often until the corn is brown in spots, about 6-10 minutes.

Let the corn cool slightly, then add it to a bowl along with the mayonnaise, red onion, cilantro, lemon juice, and chili powder. Gently stir in the avocado, then season to taste with salt and pepper.

Serve warm or keep refrigerated until ready to eat.

Crazy (but delicious) Pasta Salad

I'll warn you now - the ingredients in this pasta salad are WEIRD.



I'm always up for trying new things, but when I ran this one by Steve he looked at me like I had three heads. I suggested we try it out for Sunday dinner with my parents (they're such troopers, always being my tasters for new recipes). And then I remembered I had an appointment early Sunday morning so he'd be the one actually making it. I figured it was easy - the only cooking you have to do is boiling the pasta - and it would be a chance for Katie to help out in the kitchen. They were just getting started mixing up the sauce when I left and by the time I got home the salad was done and chilling in the fridge. And Steve admitted it was delicious.



Later, when we served it to my parents, we all kept going back for another spoonful. I won't pretend to know why but trust me, it works. And it couldn't be simpler. This is definitely one of those side dishes I'm going to make again and again.

Allison's Best Pasta Salad
As seen on Taste and Tell

2 cups dry farfalle (bowtie) pasta
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
2 cups diced, cooked ham
1 1/2 cups red grapes, halved
6 oz sharp cheddar cheese, cubed
1/2 cup sliced green onions

Cook the pasta according to package directions. Drain and reserve.

While the pasta is cooking, stir together the mayonnaise, sour cream/Greek yogurt, cider vinegar, mustard, sugar, pepper, dill and salt in a small bowl.

Once the pasta is finished cooking, combine the drained pasta, ham, grapes, cheese and green onions. Pour the dressing over the top and stir to coat. Cover and chill for at least 6 hours, preferably overnight.