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| Shredded Pork Taco Bowl WITH: shredded pork coconut rice seasoned black beans shredded Monterey Jack cheese diced tomato diced red onion cilantro avocado |
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| A Dutch oven favorite! ...especially in the oven outside, all the cooking heat stays out of the house. |
2 (30 oz.) cans tomato sauce
9 TABLESPOONS chili powder
9 TABLESPOONS light brown sugar
8 heaping teaspoons ground cumin
6 teaspoons ground coriander
3 teaspoons Kosher salt
1 teaspoon coarse black pepper
1 bundle (8-10 cloves) pressed garlic
3-4 medium yellow onions, sliced into rings
6-8 pound pork shoulder (or buttocks) trimmed of any excess fat
Pre-heat oven to 250 for 4-6 hours of cook time.
Pre-heat oven to 325 for 3-4 hours of cook time.
Combine the tomato sauce, chili powder, brown sugar, cumin, coriander, Kosher salt, pepper and garlic in a small bowl.
Place onion slices on the bottom of your cookware
IE: enameled cast iron pot, extra-deep Pampered Chef stoneware baker, dutch oven... your pick.
Please note: with the extra-deep Pampered Chef stoneware baker you must cover with its lid OR use a double or triple layer of foil while baking.
Place meat, fatty side up, into your preferred baking pot/dish on top of the onion slices.
Pour tomato sauce mixture over the meat and onion slices, making sure the sauce gets under the meat and onions as well.
Cover. Bake. Check.
Check by testing the meat: it should shred.
If not, re-cover and bake for an additional 30-45 minutes and test again.
Some additional toppings that are favorites in our home are as follows:
(and are easy to do while your pork is cooking!)
Seasoned Black Beans:
(I prefer making my own - this recipe is for either 4 cans of black beans, "No Salt Added"; or one bag of dry black beans - pressure cooked)
4 cans of black beans ("NO Salt Added" is preferred as previously noted)
DO PLEASE DRAIN AND RINSE your black beans which ever way you decided to go!
3-4 cups water (The amount will depend on how long you let the beans simmer for. If they start to get too dry, add water)
2 teaspoons Kosher salt
1 teaspoon coarse black pepper
1 TABLESPOON cumin
1 teaspoon coriander
1 teaspoon garlic powder
1 teaspoon onion powder
Optional (and preferred):
2 Tablespoons “Better Than Bouillon” chicken broth
Let simmer on low for 15 to 30 minutes.
Coconut Rice
2 cups water
1 15 oz. can coconut milk
2 cups jasmine white rice
1 teaspoon Kosher salt
1 Tablespoon sugar
In medium pot or large fry pan (pan with a lid!).
Stir and bring all to a boil on med/high.
Boil/stir for one minute.
Put lid on pot.
Turn burner to lowest setting and cook for 22-24 minutes.
Remove from heat and let rest for 5-10 minutes.
ADDITIONAL TOPPINGS:
Lime wedges
Diced red onions
Diced tomatoes
Lettuce
Cilantro
Diced avocado
Monterey Jack cheese, shredded
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| A Dutch oven named BERTHA. 15+ pounds of pork... the recipe quadrupled. It was a LOT of food :0) |
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| What was I thinking??!! Out of the fire on a windy day, and trying to cook 15+ pounds of pork!? NOT my best moment. |
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| I orginally took this photo to show y'all the color of the charcoal. Looking at it now, I really should have made the fire-pit big enough for Bertha ...and LEFT HER IN THE FIRE to cook! |
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| Moving my quadrupled batch to the oven. Not my favorite moment of the day. ...But happy to be in Oregon(!) with my parents, my sisters and their families so it all evens out. :O) |
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| The fire ended up being good for something in the end. The kids got to have dessert FIRST since we realized dinner was going to be much (much!) later than planned. |
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| Eventually we all got to eat... at around 9:30PM AND had leftovers for a few days! (Try to cook OUT of the fire you ask? ...NEVER AGAIN!!!) |
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