Pulled Pork Tacos with Sweet & Spicy Slaw

Sometimes the best tasting meals come out of the slow cooker! This pulled pork is tender, juicy and full of flavor. It's good "naked," on a bun or how we like it for #TacoTuesday: in a warm tortilla. Combined with the crunch + sweet and spicy flavor of our fave slaw... so so good y'all. This meal is always a win with the fam or company. It is also a win for YOU because it takes minimal prep time -- just let the slow cooker do the work. Winner winner Pulled Pork Tacos dinner!

What You Will Need: 
for the pulled pork
4 lb pork butt or pork shoulder (bone-in), washed & patted dry
2 tbsp each: smoked paprika, brown sugar

1 tsp each: garlic powder, onion powder, salt, pepper, cayenne pepper
Dash of red pepper flakes (optional)
¼ cup apple cider vinegar
3/4 cup water (or chicken broth for more flavor)

for the slaw

1 - 16oz package tri-color cole slaw (shredded green & red cabbage + carrots)
1 small red onion, thinly sliced
¼ cup (reduced-fat) mayonnaise
¼ cup yellow mustard
1 tbsp Dijon mustard
2 tsp apple cider vinegar
3 tbsp sugar
½ tsp each: salt, pepper, cayenne pepper

Directions:
Step One
Pour vinegar and chicken broth in the bottom of your slow cooker.

Step Two
Mix spices and rub over the top and sides of pork. Place pork carefully in crock pot so that rub stays on. Cook on the low/8-hour setting.

Step Three
Pour slaw and sliced red onion into a large mixing bowl.Whisk together remaining ingredients, then pour over slaw. Stir the mixture together, coating the slaw evenly. Refrigerate for at least an hour, or until ready to serve that evening.

Step Four
When pork is finished, remove and place into a deep pan. Take two forks and pull/shred it apart, then pour some of the juices (from slow cooker) on top. I prefer doing it this way instead of putting the meat back in the slow cooker; by adding it a little at a time it will help to keep it from drying out but also keep it from getting too liquidy (<--- made up word).

Serve pork in tortillas and top with slaw + cilantro. Enjoy, y'all! xo




Slaw recipe adapted from The Neely's.

Quinoa-Spinach Bites

These quinoa-spinach bites are the perfect superfood snack! The quinoa, garlic, spinach and touch of cheese are the perfect blend of savory and healthy. You can also swap some ingredients (without compromising flavor) to make it gluten and/or dairy free.

We like to eat these right out of the oven, but I think they are even better as a grab and go out of the refrigerator. Take your afternoon or post work-out snack time up a notch by including these on the list of options!

Note: this recipe will make about a dozen so make sure and double or triple accordingly. After they cool you can store them in your refrigerator for up to five days.

What You Will Need: 
½ cup quinoa
1 cup low-sodium chicken or vegetable broth (you can use water if you prefer)
¼ cup yellow onion, diced
2 cloves garlic, minced
½ cup carrot, shredded
1 cup frozen chopped spinach, thawed and liquid removed
¾ cup plain panko bread crumbs (use gluten-free if preferred)
2 eggs, lightly beaten
2 tbsp Parmesan cheese, freshly grated*
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ tsp salt
¼ tsp red pepper flakes (optional)

Directions: 
Preheat oven to 375°

Step One
Thoroughly wash and drain quinoa. Add to small sauce pan along with broth and bring to a boil on medium-high heat. Once at a boil, cover and simmer for about 15 minutes (or until all liquid is absorbed).
Tip: Anytime I make quinoa as a side I like to save about a cup so I can make these bites the next day.

Step Two
After letting quinoa cool for about 10-15 minutes, mix together with the remaining ingredients. Form into small (flat) patties, place on a parchment paper lined baking sheet, and bake for 20 minutes.

*If you want to go the dairy-free route but still want a flavor similar to Parmesan try swapping in nutritional yeast.


Enjoy, y'all!