Tashia’s Cilantro Lime Pork

I found a delicious cilantro lime pork recipe online but I put my own twist on it and it turned out super yummy. Wanna try it? Ok, here is the run down:

Ingredients:

  • 1 whole pork shoulder
  • 2 cloves of garlic
  • 1/2 bunch of cilantro
  • 2 tbs of lemon juice
  • 2 tbs of olive oil
  • 1 tbs of sea salt
  • 2 tbs of steak of Weber’s steak and chop seasoning
  • 2 tbs of salt
  • 2 tbs of black pepper
  • 1 tbs of onion powder

Directions:

  1. Chop 1 clove of garlic and set aside
  2. Rinse the pork and insert about 15 1 inch slits into the skin of the pork and stick the garlic slices into the holes.
  3. Season the pork with all of the dry seasoning except the sea salt. For this part, you only need the regular salt. Rub the season really good all over the pork. You want the ‘flavas’ to come through this baby!
  4. For best results, marinate overnight and cook very early the next morning in your crockpot for 6 hours
  5. In a food processor pulse your remaining garlic, cilantro, olive oil and sea salt to create a pesto like paste. After 6 hours, add the paste to the top of the pork and continue cooking for another 2 hours in the crockpot.
  6. Remove the pork from the crockpot and place in an oven safe pan and cook in oven at 450 degrees for 1 hour uncovered. Be sure to save some of the juice from the crockpot and pour over the pork at this point. This will allow the skin to get crispy and dee-licious!
  7. Let the pork rest for about 20 minutes and dig into that bad boy and enjoy!

 

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Tashia’s New Orleans Red Beans & Rice

Ingredients:

1 large 1lb bag of red kidney beans (rinsed, soaked in kosher salt and water overnight and drained)

1/2 cup of chopped onions

1 clove of garlic (chopped)

2 tbsp of vegetable oil

1/4 cup of chopped green peppers

1 pack of smoked ham shanks

2 tbsp of Lawry’s season salt

1 tbsp Zatarrin’s Creole seasoning

1 tbsp of salt

2 tbsp of black pepper

2 tbsp of crystal hot sauce

10 cups of water

Directions

  1. Heat the oil in a large saucepan or dutch oven over med-high heat. Sauté the onions, bell pepper, salt, and black pepper for about 5 minutes. Add the cooked ham shanks and sauté for an additional 5 to 6 minutes to sweat the vegetables.
  2. Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
  3. Add more water if the mixture becomes dry and thick.
  4. After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
  5. Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
  6. Add more water if it becomes too thick. The mixture should be creamy but not watery.
  7. Serve with steamed rice an ENJOY! 🙂