Two more days to get prepared for Cinco de Mayo, or as the mister calls it, "Butt-burnin' day." He does have such a way with words, no? Almost brings a tear to one's eyes! Due to his delicate constitution he does not like spicy food, but how can one properly celebrate Cinco de Mayo without at least a jalapeno or two? The mister, if he eats anything spicy, usually washes it down with Pepto Bismol - he prefers Cherry Pepto Bismol and I kid you not, after he drinks it he licks his lips and the little cup! He LOVES that stuff! All this week I've been on a Mexican tear (in my pursuit to lose a few pounds so I can fit into the dress I bought for the boy's big day) because not only do I love Mexican food, but with just a few modifications Mexican food can be healthy and lo-cal and full of flavor that won't send the scale into the stratosphere!
This is the easiest sweet pork recipe you'll ever make - so easy it's not even worthy of calling it a recipe, it's just 5 ingredients! And those 5 ingredients slowly turn into the makings of one of the best meals ever - plus it's made in the Crock Pot so you can bask in the Seattle sun while it cooks! People! The weatherbirds are talking 80 degrees next week! Talk about your Global Warming! 80 degrees in May in Seattle! Someone slap Al Gore!! Well, you won't hear me complain about the weather, unless it actually hits 80 degrees...I'm a 76 degree kind of gal, one degree over that and my make-up melts!
The Mexican Slaw has a creamy avocado dressing, finger-lickin' good, and can be served alongside the pork tacos, but really it should go right on top...the crunch of the cabbage and peppers with the sweet pork is truly a fiesta for your mouth! Aye-yi-yi-yi! Break out your pinata and sombrero, open the gates and let the donkeys out! Sweet Pork Tacos with Mexican Slaw is not only delicioso but it's healthy! After you read the recipe you'll think to yourself, "She's nuts! There's no cheese on those tacos!" You would be right on both counts...but these tacos don't need cheese - they're that good!
You can use frozen corn if you want, but then you have to let it thaw and cook it and really, canned is just so much easier! I know someone who thinks canned veggies are disgusting - she never uses them - said she wouldn't even feed them to her dog! Well, my dog loves canned veggies! And so do I, I grew up eating canned stuff so I don't have a problem with it but if you're a corn purist, then do whatever makes you happy! If you're watching your waist, then serve these with a slice of cantaloupe and a few extra slices of avocado - you will definitely not feel deprived!
Sweet Pork Tacos with Mexican Slaw - Pots and Pins
1 package corn tortillas, 6-inch rounds, 12 to a pack
For the pork:
1 1/2 lb. pork loin
1 cup Pace Salsa - Mild
1/2 cup brown sugar
1 large white onion, chopped
salt and pepper
For the Mexican Slaw:
1 head cabbage, thinly sliced
1 cup black beans (15 oz. can), rinsed and drained
1 can Del Monte Summer Crisp Sweet Corn (11 oz.) drained (or any other canned corn)
1/4 cup finely diced green pepper
1/4 cup finely diced red pepper
3 green onions, finely diced
1 bunch cilantro, chopped
For the Dressing:
1 avocado
2 tablespoons mayonnaise
1 tablespoon olive oil
juice of 1 lime
salt and pepper to taste
To make the pork: Put the pork loin in a Crock Pot on high heat and toss in a little salt and pepper, about a half teaspoon each or to taste. (If your pork loin is frozen, just put it in the Crock, it will just need to cook an hour longer.) In a small bowl combine the salsa and brown sugar and pour over the pork loin. Add onions. Put on the lid and let cook for 4 hours (if frozen let cook for 5 hours). Remove the lid and using two forks, shred the pork. Put the lid back on and cook for an additional 30 minutes, then turn the heat to low until ready to serve.
To make the Mexican Slaw: In a large bowl combine the cabbage, black beans, corn, red and green peppers, onion and cilantro. Make the dressing: Peel and pit the avocado. In a blender combine the avocado, mayonnaise, olive oil and lime juice. Blend on high until creamy. Dressing will be thick. Add salt and pepper to taste. Pour dressing onto cabbage mixture and toss well to combine.
To assemble tacos: Add a heaping forkful of shredded pork to a corn tortilla and top with Mexican Slaw, fold over and eat! Serves 6.