Tag Archives: shallots

Pulled Pork Two Ways

Beyond pulled pork in a bun with coleslaw—and it is one of my favorite ways to eat pulled pork—what else can you do with that lovely pile of meat that is generally way too much for one meal? Yes, there are a lot of Mexican dishes that use pulled pork, and one of those is my second recipe here, but first, let’s do something savory that doesn’t involve peppers and melted cheese, followed by heartburn.

Pork and Sweet Potatoes

Pork and Sweet Potatoes with Thyme

  • Servings: 2-4
  • Difficulty: easy
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This is a kind of a hash in appearance, but without poached or fried eggs on top. I’m kind of over the meme of the egg thrown on everything edible.

Let’s assume you have roasted a pork butt or shoulder and have about 1-1.5 lbs of the meat sitting around for one recipe. I didn’t immediately pull the meat off my roast, because I knew I wanted other options; I broke it into large chunks and divided it in half—one half to chop into rough cubes, the other to shred for the second day.

1-1.5 lbs roast pork butt or shoulder, seasoned in roasting with garlic, salt, and pepper, cut roughly in medium cubes or shredded

3 cups sweet potatoes, cut in medium dice

1/3 cup shallots, in small dice

Olive oil and butter for sautéing

1/2 teaspoon dried thyme (more if using fresh thyme)

  1. In a large skillet, heat about 2-3 tablespoons oil and an equal amount of butter over medium to medium-high heat, until hot but not smoking. I’m nuts about the combination of these two fats.
  2. Add the sweet potatoes and stir to combine with the fat. Cover for about 5 minutes to steam them a little, then uncover and add the shallots and thyme. Keep stirring until the potatoes are tender. They will brown lightly with this method, but you could fry them uncovered for more browning. Basically, you want the potatoes to cook through without overcooking or burning the shallots and thyme, so hold off on adding them too soon.
  3. At the last, stir in the diced pork and heat through. If your pork is like mine, there should be some juices from the roasting, which will be gelatinous if you have refrigerated it, and that flavor needs to be combined with the potatoes.

I say it serves 2-4, because my husband finished it off, so it was two in our house, even with a side vegetable.

Pulled Pork Enchiladas

On day two, which was the day before Cinco de Mayo, the remaining pork was pulled into shreds for enchiladas. I made them rather simply this time to highlight the meat.

Pulled Pork Enchiladas

  • Servings: 8 enchiladas
  • Difficulty: easy to moderate
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Preheat oven to 350°

1.5 lbs pulled pork, seasoned in roasting with garlic, salt, and pepper

2 4.5 oz cans diced chiles

1 large onion, diced

1 lb Monterrey Jack cheese, shredded

8 tortillas—I used whole wheat flour tortillas in a soft taco size to fit crosswise in a 13″ x 9″ baking dish

3 cups enchilada sauce—I made my own, but you could use canned sauce

  1. See my enchilada sauce recipe here, increasing the ingredients to make 3 cups. It will take about an hour to make. Otherwise, this recipe is just a quick construction with pre-cooked meat.
  2. Place pulled pork in large skillet with the canned chiles and heat over medium heat until warm.
  3. Stir in the raw onions.
  4. Spread 1 cup of enchilada sauce on the bottom of your baking dish.
  5. Place about 1/2-3/4 cup of the shredded meat mixture in a tortilla and top with 1 oz of the shredded cheese. Roll tight and place in dish, seam side down. Repeat to fill the dish.
  6. Pour the rest of the enchilada sauce over the top of the enchiladas—I like to see the ends of the tortillas sticking out, but it’s not written in stone.
  7. Top with the remaining 1/2 lb of shredded cheese.
  8. Bake for about 25 minutes or until cheese begins to brown.

This made enough that we could still have some for Cinco de Mayo.

Peach Tomato Salsa

When your garden gives you tomatoes, make salsa. All the gathered vegetables look so nice and ripe and neat before you begin, and then you create a gigantic mess of fruits and vegetables with skins and seeds to be removed, dripping their juices before you get them all into the bowl, but once it’s done and all cleaned up, there it is, conveniently waiting to be used on fajitas or scrambled eggs, with black beans or chips, or wherever you can imagine.

Peach Tomato Salsa

  • Servings: makes about 4 cups
  • Difficulty: easy-moderate
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A salsa recipe is pretty much all prep. You’re making a condiment to use in a variety of ways from the star of the show to a small, hidden element. I decided to make a peach salsa because they are also ripe now and it seemed like a nice twist on the traditional salsa flavors. Let’s start with my ingredients:

  • 7 tomatoes (1 orange, low-acid and 1 plum)—this is just what I happened to have gathered from the garden, but if tomatoes are the main feature of your salsa, the number of tomatoes will determine your quantity of salsa
  • 2 shallots, minced
  • zest and juice of one lime
  • 1-2 teaspoons salt
  • 1 large garlic bulb, roasted with olive oil
  • 1 orange bell pepper, 1 jalapeno pepper, 1 Anaheim pepper, roasted, peeled, seeded and roughly chopped
  • 1/4-1/2 cup finely chopped cilantro
  • 2 medium yellow-flesh peaches, peeled and diced

Just about everything needs to be peeled in this dish, but not necessarily at the same time. Here’s what I did:

  • Tomatoes: Using the parboil/ice water method, I peeled the tomatoes and chopped them, seeds and all and added to mixing bowl. Drop tomatoes in boiling water and remove as soon as the skin splits to a bowl of ice water. The skins will slip off. Some recipes don’t call for doing anything but chopping to the tomatoes. I think that works best for a fresh salsa that does not sit and marinate for a lengthy period. Most recipes suggest peeling, but then seeding is the next option. I did not seed my tomatoes and the salsa was consequently very liquid. I strained it after it had chilled, but you might not care, or you might decide to pulse it in a blender. I would probably seed them in a fresher salsa or if your family has a problem with seeds.
  • I roasted the garlic and peppers all at once in a 350° oven, the garlic in olive oil, gathered in a foil purse, and the peppers brushed with olive oil spread out on the cooking sheet. The peppers were charred and ready to peel, seed, and chop in about a half hour, but I did have to turn them a few times. I removed the garlic from the oven after doing that and pressed out the garlic cloves, mashing them into a paste. I wanted roasted flavors instead of so many raw flavors and textures in this salsa.
  • I used shallots instead of onion for a milder onion flavor. I suppose you could roast onions with the other roasted vegetables, too.
  • I’m not a great fan of cilantro, but I think salsa needs that flavor. Chop the cilantro to your taste. I probably used close to a half cup, and less would have been fine with me. There are probably more sites about hating the taste of cilantro than loving it. I sympathize. Here’s one: http://www.npr.org/blogs/thesalt/2012/09/14/161057954/love-to-hate-cilantro-its-in-your-genes-and-maybe-in-your-head
  • Peaches can be peeled with a paring knife, but if they are not very ripe, you can use the same parboil/ice water method that you use for the tomatoes. Mine were just ripe, but not soft and juicy. After dicing them to about 1/4 inch, I put the bowl in the microwave for 1 minute to soften them and release a little of their juices and sweetness.

with black beans

So, it’s all prep and everything goes into one bowl and then into the fridge to chill and marinate. As I said, I strained mine after that. Last night we ate it on chicken fajitas with lettuce and avocado. Today, I’m cooking black beans to mix with the remaining salsa for a side dish—for me, the main dish.