Thai Pork Shredded Tacos with Sriracha Slaw

 Yum, Yum, Yum.  This would be good at any time of year.  I used a bargain pork loin instead of the pork tenderloin and it turned out great!  I think it came from EatingWell magazine (?).  Top the tacos with the delish slaw.  I used my Cilantro Lime Rice recipe from October 2017 as a side.  It will make enough for at least 2 dozen tacos.

Thai Pork Shredded Tacos

2 16-oz pork tenderloins, trimmed of fat (I used about 3 lbs pork loin, trimmed)

1/4 c. lime juice

1/4 c. soy sauce

2 T. honey

2 T. grated fresh ginger

4 cloves garlic, minced

1/4 t. crushed red pepper

tortillas (corn or flour, you choose)

Put meat in a slow cooker.  (I cut my pork loin into 4 pieces.)  

Combine lime juice, soy sauce, honey, ginger, garlic, and red pepper.  Pour over the meat.

Cover and cook on low for 6-7 hours.  Remove the meat to shred and then put back in the slow cooker and stir into the sauce in the cooker to moisten.

Sriracha Slaw

3 c. packaged coleslaw mix

1 1/2 c. finely shredded or chopped red cabbage

3/4 c. snipped fresh cilantro

3/4 c. mayo

3 T. sriracha sauce

3 cloves garlic, minced

salt and pepper to taste

Combine all ingredients in a bowl.  

Grain Bowl Ideas

 We've also been eating tons of grain bowls lately.  There is so much you can do with them and are a GREAT way to use up leftovers!  

Choose:

• A grain, I love the 7-grain 90 second packet from Aldi that you pop in the microwave.  A quinoa blend would be great, or brown rice/cauliflower blend.
• Add a bean, like chickpeas, pinto, black beans, edamame
• Add veggies of your choice (like peppers, red onion, avocado, shredded carrots, tomato, chopped broccoli, spinach, cucumber, etc)
• Add chopped fresh herbs like cilanto, parlsey, basil, mint
• Add optional toppings like salsa, hummus, tzatziki sauce, yogurt, sour cream

Beef or pork is especially good with edamame.

Chicken pairs nicely with chickpeas

Thai pork bowl

Brown rice, leftover shredded Thai pork, fajita veggies (multicolor peppers and onions), pineapple salsa, cilantro

Steak bowl

This one sounds a bit weird but it really worked.  7 grain blend, roasted cauliflower (in seasoned salt), grilled steak (generously seasoned 2 days ahead with salt and then seasoned with a steak seasoning about an hour before grilling), thinly sliced radishes, thinly sliced celery, thinly sliced quartered cucumber, cilantro, mango salsa.

Pork Chops

Just a quick recipe note on this one!

I got this general recipe from our friend Mark after he read the Salt Fat Acid Heat book.   Pre-salting the meat really does work!

The night before, season pork chops (I used boneless) on both sides with salt.  1 1/8 t. for each pound.  Refrigerate overnight.  This will break down the fats.

Generally:  Mix equal parts cumin, chili powder, and curry.  Add 3 times that amount in brown sugar.  A bit of black pepper. 

Rub on the chops just before grilling.

I used:
1/2 t. cumin
1/2 t. chili powder
1/2 t. thai red curry powder
1 T. or so of brown sugar
1/4 t .or so of pepper