Open Faced Cheesy Pepperoni English Muffins Topped with A Fried Egg and Marinara Sauce


This is another one of my hubby’s creations. It turned out really good, but to be honest, we really didn’t
know what to call this one. It’s not really a pizza…ok maybe a reverse pizza? This is a really simple and quick lunch or dinner.. or even breakfast if you desire. It’s layered with cheese, pepperoni, a fried egg then topped with marinara sauce. This one does require a knife and fork, but it’s worth it when you first cut into the gorgeous egg and the yolk spills all of that tasty goodness onto the muffin. Heaven.

Here’s what you need to make your own:

*English muffins

*shredded cheese; I used a cheddar and Colby Jack blend

*pepperoni

*eggs, one per each half muffin

*2 tsp. canola oil

*salt and pepper to taste

*marinara sauce; jarred or homemade

Preheat oven to 400°

In a small sauce pan, heat up the marinara sauce.

Separate the muffins and place on a baking sheet.

Sprinkle the cheese over the English muffins.

Layer the pepperoni over the cheese.

Place in the oven and bake until the cheese is melted and the muffins are lightly toasted around the edges; about 3 to 5 minutes.

While the English muffins are in the oven heat a non stick pan on medium high heat and add the oil. When the pan is hot, crack the eggs into the pan.

Cook until the whites are set but the yolks are still runny; season with salt and pepper.

Take the English muffins off of the baking sheet and place on serving plates. Carefully place an egg onto each half muffin over the pepperoni.

Top with the marinara sauce.

Enjoy!

Chorizo and Potato Tacos With A Cilantro Slaw

Happy 2022 everyone. I hope this year is really good to all of us. On my home- away -from -home site that I follow (FoodTribe) the question was asked what was the first thing you cooked in 2022. I wished that I had a grand answer, but it was breakfast…..which if you’ve looked through my blog you will see there is quite a few (ok more than a few) breakfast posts. So I guess this could be the second thing that I cooked in 2022, chorizo and potato tacos with a cilantro slaw.

My mother in law has been staying with us for a few months so we took her to one of our favorite local Mexican grocery store. I always have a hard time not bringing home half the store. They have such wonderful meats, produce and other food items that I just can’t find at our regular grocery stores, not to mention my hubby has given me a love for Latin and Mexican cuisine that I never fully appreciated until I met him. It was on this shopping trip that I found some Colombian chorizo. I’ve bought and tasted several different kinds of chorizo, but not Colombian. Colombian chorizo is not as spicy as the Mexican version and it does not have as much paprika as the Spanish kind. This is one is a nice change. It has a little hint of smokiness with just a touch of heat. The finely chopped green onions and cilantro mixed into it adds another level of flavor. I decided this would be great in tacos. I really wanted to let the flavors shine so I didn’t want to add a whole lot to it. The potatoes added a nice subtle flavor, while the cilantro slaw added a nice crunch and cooling texture as well, and cilantro is always a nice touch in my book. All of it came together nicely to make one tasty taco.

If you can’t find Colombian chorizo don’t worry, you can use Mexican or Spanish. Mexican chorizo is generally a fresh sausage and is cooked like ground meat or other sausage links. The Spanish version is more like a dried cured sausage, which is closer to the Colombian version.

Here’s what you need to make your own:

*1 large potato; peeled and cut into 1/2 inch cubes; I used russet potatoes but you can use gold potatoes as well.

*1 Tbs. or more canola oil

*1 lb. pre cooked Colombian chorizo (or any other style of your choosing) chopped

*1 small onion, diced

*salt to taste

*cilantro small bunch roughly chopped and divided; some will be used for the slaw and the tacos

*lime juice

*soft flour or hard corn tortillas; I used both.

For The Cilantro Slaw

*shredded cabbage mix for slaw; I bought the pre mixed kind in a bag.

*mayonnaise to taste

*olive oil to taste

*cilantro to taste

*salt and pepper to taste

*lime juice to taste

Fill a pot with water and add potatoes. Bring to a boil. Boil potatoes until potatoes are almost tender; drain.

While potatoes are boiling, add the ingredients for the slaw in a large bowl.

Mix all of the ingredients together tasting it as you go.

Add in more until it is to your liking; set aside.

In a large skillet (preferably cast iron) add canola oil and heat to medium high heat. When the skillet is hot, add in the potatoes and the onions.

Cook while stirring frequently until potatoes start to brown and onions are soft; about 3 to 5 minutes. Add in a pinch of salt.

Place chorizo in the skillet with the potatoes and onions.

Cook while stirring frequently until chorizo starts to brown; about 3 to 5 minutes. Add some lime juice (about 2 tsp.) and cilantro ( a little less than 1/4 cup). Stir together and cook for about 1 to 2 minutes. Taste and add in salt if needed.

Warm up the tortillas. If using the hard corn tortillas that come in a box, warm up according to package directions.

Spoon the chorizo potato mixture onto or into the tortillas and top with the cilantro slaw.

Enjoy!

Oven Roasted Boneless Turkey Breast

Original Date Posted: November 13 2020

Revised Date: November 22 2021

Thanksgiving is only a few days away and most of you probably already have a plan on how you’re going to cook your turkey, but just in case you are undecided I wanted to share my oven roasted boneless turkey breast that I made 2 years ago. I will be making this again this year. I actually now prefer to cook a boneless turkey breast instead of the whole turkey because it takes less time and less fuss to cook, but is juicy and full of flavor. Let’s face it, we’ve all been thru enough this year and do not need the added stress, I mean really, raise hands if you have at one time almost dropped one of those huge, heavy turkeys while trying to get it into the roasting pan. Those suckers can be quiet slippery. I know this holiday will probably be different for a lot of us, myself included, so why not make it easier, but still a meal to remember.

Here’s what you need:

*boneless turkey breast; mine was 5 lbs.

*1 stick of softened butter; I used salted

*1Tbs olive oil

*3 garlic cloves, minced

*1 Tbs. lemon juice, or more to taste

*2 tsp. dried rosemary, or more to taste

*1 1/2 tsp. dried sage, or more to taste

*2 tsp. dried Thyme, or more to taste

*1/4 tsp. salt (optional)

*1/4 cup white wine

*3/4 cup chicken stock; I use Better than Bullion

Preheat oven to 325°

Spray a roasting rack with no stick spray.

Place the turkey, skin side up onto the roasting rack in a roasting pan.

In a bowl, mix butter, olive oil, garlic, lemon juice ,rosemary, sage, thyme and salt.

Rub the butter mixture all over the skin and under the skin.

Pour the wine and chicken stock into the bottom of the roasting pan.

Roast the turkey for about 1 1/2 hours, until the skin is golden brown and has an internal temperature of 165. (about 20 minutes per pound) Check the turkey after 1 hour, if the skin is becoming too brown, cover loosely with foil.

Remove from the oven and cover the pan with foil and rest for 15 minutes before slicing.

Enjoy!

Skillet Mexican Pasta

This skillet Mexican pasta is loaded with ground beef, black beans, tomatoes and pasta in a flavor packed sauce. It’s easy to put together and makes a great hearty meal. Another plus to this dish, is that everything comes together in one pan making clean up fast and easy.

I came up with this dish when I needed to use up some pasta. I’m sure you’ve been there. You buy a box, but a recipe only calls for a cup or two so you are left with half a box. It’s too much to throw out and too little to use as a whole dish so before you know it, you open up the pantry and you have several boxes of half bits of different kinds pasta. It’s a little maddening right? I used elbow macaroni noodles, but you can use any pasta that you may want to use up.

Here’s what you need:

*1 lb. lean ground beef

* 2 1/2 tsp. chili powder or more to taste

*2 tsp. dried oregano

*1 1/2 tsp. cumin or more to taste

*2 tsp. onion powder

*2 tsp. garlic powder

*2 tsp. paprika

*2 cups beef broth

*2 cups uncooked elbow macaroni

*1 can diced tomatoes; undrained

*1 can black beans drained and rinsed

Drain and rinse the black beans.

Set aside.

Heat a large skillet to medium high heat. Brown ground beef and drain off any fat. Turn the heat down to medium and add chili powder, oregano, cumin, onion powder, garlic powder and paprika.

Stir into the beef and continue to cook for about 1 minute.

Slowly stir in the beef broth.

then add the macaroni to the skillet

Give a quick stir then add in the tomatoes and the black beans.

Stir to combine. Turn the heat back up to medium high heat. When the liquid starts to bubble, cover and turn down the heat. Simmer for about 15 to 20 minutes or until pasta is tender.

Serve and enjoy!

Continuing On My Food Journey To

Ethiopia

For this region’s dish I chose
Tibs.

When I first played around with the idea of starting a food journey, I found it as a challenge more to myself, to cook and learn about other country’s food and their culture. I kind of kept it on the back burner for a long time for several reasons. One thing that really changed my mind and gave me the push that I needed….ok three things… my hubby, my online family at FoodTribe.com and a little cooking competition show that featured Ethiopia as a food challenge. Through my naivety I mostly thought of Ethiopia as a poverty stricken country. But I soon discovered there is so much more, such as their food and how much they love to share it with one another.

The food is so exciting and unique with the rich, spicy stews and flavorful vegetables. Their dishes are not only prepared with diversity and strong spicy flavors, but Ethiopians are very centered on preserving their traditional heritage of eating together and savoring a meal. To them, cooking and sitting down to share a meal together with family and friends shows love and appreciation. Traditionally, a meal is eaten with the hands or Injera, which is like a spongy flatbread. I think for some of us living here in the US we might have a hard time thinking about eating with our hands, but I really like the concept. You truly are experiencing your food in a whole new way.

When I was reading about all of the different types of dishes, the one that really stood out for me was Tibs….maybe because I’m a girl who does love a good meaty meal. Tibs is a popular dish of sautéed meat with onions and spices. It’s like a cross between a stir fry and a stew. It is usually prepared by some as a sign of respect to someone or as a festive dish at special events or holidays, although you now can find it in restaurants or bars in the region.

It is really quick to prepare. The beef is cut into cubes and sautéed with onions, garlic, spices and tomatoes. It all comes together in a very rich, spicy sauce. You can control how spicy you want it so don’t be hesitant to try this if you’re not a fan of spicy foods. One spice in particular that is used in this dish and many others is Berbere. It is composed of chilis, garlic, cinnamon, allspice and several other warm spices. You can look up how to make your own, or like me you can find it online. I really suggest not leaving it out if you can because it really helps give this dish its depth of flavor. This dish really surprised me how layered in flavor it was…there is heat the from the spices, then you have the nice charred meat and onions with a slight tang from the tomatoes and lemon juice. It’s so delicious. There are several variations with venison and even some meatless ones, but this is pretty much the version that appealed to me….and you know I had to put a little of me into it as well. This dish is typically served with Injera or rice. I chose to serve mine with a side of rice.

Here’s what you need to make this delightful dish:

*1 lb beef cut into bite size pieces

*1 TBS canola oil or olive oil + 1 tsp.

*1/2 TBS Berbere spice +1 tsp.

*1 tsp salt or more to taste

*cracked pepper to taste

*1/2 red onion, roughly chopped

*2 cloves of garlic minced

*2 tsp. clarified butter or regular butter

*1/2 tsp cumin

*1/4 tsp. dried ginger or 1/2 tsp. minced fresh ginger

*1 tsp dried Rosemary or 2 tsp freshly chopped

*1/2 cup canned crushed tomatoes

*1/2 TBS lemon juice or more to taste

Set out the beef for about 30 minutes before cooking, dry with paper towels if needed.

Season the beef with 1/2 TBS of the Berber spice, salt and pepper.

Heat a cast iron pan to medium high heat and add 1 TBS. of canola oil. When the oil is hot, add the beef to the pan. Sear the beef for about 2 minutes on all sides.

Don’t over crowd the pan or the beef will not brown properly. If needed do this in batches.

Remove the beef from the pan; drain the left over juices except for 1 TBS and leave in the pan and add the 1 tsp. canola oil and the 2tsp. of the butter.

Once the butter is melted add in the onions and the garlic.

Cook for about 1 minute, stirring constantly; add in the cumin, ginger and Rosemary.

Continue cooking for about 2 more minutes or until the onions soften, stirring often.

Return the beef back to the pan and stir to combine the onion mixture with the beef.

Pour in the crushed tomatoes with the lemon juice and remaining 1 tsp. Berber.

Stir and turn the heat down to low and simmer for 2 minutes.

Remove and serve.

Country Number Two On My Food Journey Is

Korea

North Korea

South Korea

For these regions I chose

Beef Bulgogi

Several years back when I was watching food travel shows, there were a few that featured Korea and their mouth watering cuisine, especially their BBQ. I really wanted to try it. It just looked so tasty and was something that I had not tried before. You know those moments when you’re watching something about food and you find yourself mesmerized and salivating, like you’re a hairs breath away from licking the screen because it just looks that good? That’s how much I really wanted to try some of the BBQ. I mean, how can you not be lured by the sight of meat being grilled to smoky perfection. Then later I started hearing about Bulgogi. I admit, I had never heard of bulgogi…much less knew how to pronounce it… until I started watching Korean shows on Netflix (oh, how I miss you Sisyphus now that I’ve binged watched all of your season 1). Bulgogi most often would come up as a favorite dish or a must dish to try. It sounded so tempting. So when I started doing this food journey, I looked it up and oh my did it look so tasty, not to mention so easy. I knew I had to try this one for sure.

Bulgogi literally means fire meat. It is a dish of thinly sliced marinated meat that is traditionally grilled, but can be pan fried in a very hot pan as well. Bulgogi is believed to date back to the Goguyeo era (37 BC-668 AD) and was beef that had been grilled on skewers. During Joseon Dynasty it was called neobiani meaning thinly spread and was prepared for the wealthy and the nobility. Even though bulgogi originated in North Korea, It is now very popular in South Korea as well. It now can be found anywhere from upscale restaurants to pan ready kits at the local supermarket.

I can understand why it has become so popular. The flavor of the marinated meat is amazing. The marinade is a mixture of soy sauce, brown sugar, sesame oil, and garlic. This gives the marinade that nice slightly sweet garlicky flavor. Some recipes also include ginger, scallions and a grated Asian pear. I didn’t include the pear in mine because I don’t like pears and I’m sure an Asian pear is hard to find here. Although some substitute a grated apple or kiwi. This marinade is also what helps tenderize the meat after it’s cut into thin strips, which helps the meat to cook quickly and still have that wonderful tenderness. The meat is usually made from Sirloin or other cuts of prime beef. Ribeye seems to be commonly used as well. Some recipes, as all seem to do, vary from chef to chef, but the basics are pretty much the same. This dish is sometimes served with rice, and accompanied by egg soup or Kimchi. I just served mine with rice.

I highly recommend try this dish. Not only is it delicious, but it is so easy and does not take long to cook. I used a cast iron pan to cook mine, but you can grill them as Bulgogi was first intended.

Here’s what you need:

*1 1/2 LB sirloin or ribeye steak

*1 TBS canola oil

*1 onion coarsely chopped

*1 green onion thinly sliced +more for garnish

*1/2 tsp. toasted sesame seeds +more for garnish

For the Marinade:

*1/4 cup soy sauce

*2 large cloves of garlic, grated or minced. I preferred grating this with a microplane grater

*1 1/2 TBS brown sugar

*1/2 tsp. sesame oil

*1/2 tsp. dried ginger or 1 tsp fresh grated ginger

Wrap steak in plastic wrap and freeze 1 to 2 hours. This will help with cutting the steak.

Right before the steak is ready to come out of the freezer, in a small bowl combine the ingredients for the marinade; set aside.

Take out the steak and blot dry with paper towels.

With a sharp knife slice against the grain in thin strips.

Place the steak strips in a deep dish or a zip top bag.

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Pour the marinade over the steak.

Mix the marinade well covering all of the beef.

I like to use my hands to do this because I feel I can get all of the beef covered better this way….not to mention it’s good to play with your food sometimes.

Cover the dish and marinate for at least 4 hours or over night.

In a cast iron pan add the canola oil and heat to medium high heat; add in the onions and green onions.

Cook for about 3 minutes stirring frequently or until onions are at desired tenderness.

Add in the beef with the marinade and the sesame seeds.

Continue to cook stirring frequently for about 5 minutes or until the beef is just cooked.

Garnish with more sesame seeds and green onions.

Serve with rice is desired.

Enjoy!

Taco Casserole

Want something a little different for taco Tuesday? This takes some of your favorite taco fillings and brings them together in a delicious casserole. It’s layered with black refried beans, tasty seasoned beef, salsa, cheese, crunchy tortilla chips and more cheese. If you have never tried black refried beans, you really should. It’s a nice change from regular refried beans.

My hubby actually loved the idea of a taco casserole so much, that he helped decide what should go in it to make this a really satisfying dinner. You can make this as mild or as spicy as you like. You can add some of your favorite taco toppings like sour cream or guacamole. This is even great to make ahead of time, just save adding the tortilla chips until the day you want to cook it.

Of course it doesn’t have to be Tuesday to enjoy this taco casserole. This might become a favorite during any night of the week. I know it has at our house.

Here’s what you need:

*1 lb ground beef

*1/2 bag tortilla chips

*1 can black refried beans

* 1 jar of salsa mild, medium or hot; I used medium

*2 cups of shredded cheese; I used cheddar and Monterey Jack

*fresh of dried cilantro for garnish (optional)

Taco seasoning ( you can add the premixed taco seasoning if you prefer)

*1 tsp. salt or more to taste

*2 tsp. chili powder

*1 tsp. garlic powder

*1 tsp. onion powder

*1 tsp. cumin

*1 tsp. coriander

*1 tsp. paprika

*1 tsp. oregano

Preheat oven to 350°

Pour tortilla chips in a zip top bag and using your hands, roughly crush them.

This makes a great stress reliever. Just try not to pulverize them if you’ve had a trying day. My first attempt turned to dust. I think hubby was a little afraid to come into the kitchen during this moment. Set aside

In a large pan over medium high heat, add ground beef and cook until no longer pink; drain if needed.

Turn the heat down to medium and add in the taco seasoning.

Stir to combine. Cook for about 2 minutes stirring frequently. If the seasonings start to turn dark, turn the heat down to low.

Spray a 9×13 casserole dish with no stick spray. Spread the black refried beans on to the bottom of the dish.

Spoon the beef mixture over the refried beans in an even layer.

Pour the salsa over the beef mixture.

Sprinkle 1 cup of the cheese over the salsa.

Add the crushed tortilla chips over the cheese.

Sprinkle the remaining cheese over the tortilla chips.

Bake uncovered for 20 minutes.

Enjoy!

*Note* If you like the cheese to taste a little like toasted cheese, then add it on at the beginning as noted. If you would prefer the cheese just melted, then add the cheese on top at the last 5 minutes of cooking.

To reheat any leftovers, I recommend rewarming it in the oven or toaster oven so the tortilla chips stay crispy. I tried reheating my first portion in the microwave and the tortilla chips became soggy. It was still really tasty, but it had lost that nice crunch.

Asian Inspired Meatballs

I love a good meatball… who doesn’t. I usually make my meatballs the same way and serve them over spaghetti or in a marinara sauce for meatball subs or quesadillas (Slow Cooker Meatballs with Marinara Sauce). This time I wanted to try something different.

These Asian inspired meatballs turned out really well. They are well seasoned with the usual ingredients and with an added Chinese 5 spice powder, which I think adds a really delightful flavor. They are brushed with a sweet and tangy sauce before and after cooking that really sets them apart. These tasty morsels of meat can be eaten as an appetizer or as a meal over rice.

I know I will be making these again soon.

Here’s what you need to make your own:

Sesame seeds for garnish

For the Meatballs:

*1 lb ground beef

*1 small onion chopped finely and sautéed in 1 TBS of olive oil until soft.

*2 garlic cloves, minced

*3/4 tsp. Chinese 5 spice powder

*1/4 cup panko bread crumbs

*1 tsp. salt

*cracked pepper to taste

*1 egg

*2 tsp. Worcestershire sauce

*1 tsp. sesame oil

For the Sauce:

*1/2 cup soy sauce

1/2 tsp. sesame oil

*1 tsp. lemon juice

*1 tsp. white wine vinegar

*1 TBS Worcestershire sauce

*1 TBS brown sugar

*1 TBS olive oil

*1 TBS honey

*1/2 tsp ginger

*2 garlic cloves, minced

Preheat oven to 400°.

In a small sauce pan, mix all of the sauce ingredients together and simmer.

In a large bowl combine all of the ingredients for the meatballs.

Be careful not too over mix the beef mixture or the meatballs will be tough.

Shape into desired size balls.

Line a baking sheet with foil. This will make clean up easier. Spray a baking rack with non stick spray and place it onto the baking sheet.

Line the meatballs on to the rack making sure there is a space between each.

Baste the meatballs with the sauce and cook for 10 to 12 minutes or until the meatballs are no longer pink.

Turn the heat to the sauce to medium and cook for about 2 minutes; remove from the heat and baste the meatballs once again.

Sprinkle the sesame seeds on the meatballs and serve.

Enjoy!

Pan Seared Marinated Steaks with Rosemary Garlic Butter

If you’ve been following my blog for a while, you know by now that I love a good steak. You might also be thinking…another steak post? Yes, but this time I wanted something a little different. I marinated these lovely steaks. I don’t usually do that, I just add a few things to them and sear them in the skillet or on the grill. This marinade added so much flavor and the rosemary garlic butter took it to the next level. This marinade is quick to mix up and great for any cut of steak or even chicken or pork.

Here’s what you need:

*Desired cut steak; I used Ribeye

Marinade:

*1/2 cup soy sauce

*1 TBS Worcestershire sauce

*1 TBS olive oil + 1 TBS for cooking the steaks

*1 TBS lemon juice

*1 TBS brown sugar

*1 1/2 tsp. Penzey’s Mitchell Street Steak Seasoning or you can substitute

*1/2 tsp onion powder

*1/2 tsp. garlic powder

*1/4 tsp. paprika

*1/8 tsp. dill weed

*pinch of allspice

*cracked pepper to taste

Rosemary Garlic Butter:

*3 TBS butter; softened

*2 large garlic cloves smashed and minced

*1/2 TBS dried Rosemary or 1 TBS fresh chopped

Mix all of the ingredients for the marinade together.

Place steaks in a zip top bag and pour the marinade over the steaks. Gently squeeze the bag to get as much of the air out as possible and seal.

Marinate in the refrigerator for at least 4 hours or over night, turning the bag over at least once during the marinating time.

While the steaks are marinating, mix all of the ingredients to the rosemary garlic butter.

Place butter mixture on a sheet of plastic wrap and start rolling the plastic wrap around the butter.

Form the butter into a sort of log shape.

This will make it easier to cut the butter into slices later.

Twist the edges of the plastic wrap to secure the ends.

Refrigerate until ready to use.

Take the steaks out of the refrigerator and out of the marinade 45 minutes before cooking; dry well with paper towels and discard the marinade.

Heat a cast iron pan with the olive oil to medium high heat. When the pan is searing hot, add the steaks.

Take the Rosemary garlic butter out of the fridge and cut in half and place on one side of the pan.

When the butter starts to melt, tilt the pan and using a spoon, begin basting the steaks with the butter mixture. If the butter starts to burn, turn the heat down to medium.

Cook for about 3 minutes while continuing to baste the steaks with the butter mixture.

Turn the steaks over and cook another 2 to 3 minutes for medium rare. Cook about 4 minutes for medium.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Take the steaks out of the pan and place on plates; cover loosely with foil and let rest for 10 minutes.

Spoon any leftover pan drippings over the steak if desired and serve.

Slow Cooker Pork Tacos with Guatemalan Slaw

Nope, it’s not Tuesday but who says you have to eat tacos only on a Tuesday. These slow cooker pork tacos are good for any day of the week. All you have to do is throw together some ingredients, marinate the pork then do a nice rub down with some spices and let the slow cooker do all the rest of the work. Look at that tender, tasty pork topped with some crunchy Guatemalan slaw (my version anyway) and cilantro and tucked away in warm tortillas. You know you want one too so go….go and make you a few right now…. ok you can make more than a few, no one will know, I won’t tell.

Here’s what you need:

*aprox 3 LB pork loin; pork shoulder works great too, but this was all my grocery store had at the time.

*1 pkg of flour tortillas

*chopped cilantro for garnish

Marinade:

*1/2 cup orange juice

*1/4 cup lime juice

*1/2 large onion, chopped

*4 garlic cloves

*2 TBS soy sauce

*2 tsp. white wince vinegar

*1 TBS. Worcestershire sauce

*2 tsp. brown sugar

*1/4 cup olive oil

*1/2 bunch of cilantro, chopped stems and all

Rub:

*2 tsp. dried oregano

*1 tsp. cumin

*1/4 tsp chipotle powder; or more or less to taste

*1 tsp. onion powder

*1 tsp. garlic powder

*1/2 tsp. salt

Braising Liquid:

1/2 cup orange juice

2/3 cup sprite, 7 up or Sierra Mist

1/2 large onion, chopped

For the Slaw:

*1 bag of shredded cabbage

*1 TBS Mayonnaise or more to taste

*cilantro, chopped to taste

*olive oil, to taste

*salt to taste

*lime juice, to taste

In a blender, combine all of the ingredients to the marinade

Blend until well combined.

Place the pork in a zip top bag and pour the marinade over the pork; squeeze as much of the air out of the bag as possible and seal.

Refrigerate for at least 4 hours or over night. Turn the bag over at least once during the marinating time.

30 to 45 minutes prior to cooking, pull out the pork from the bag, with paper towels wipe the excess marinade off. You still want to leave some on if possible.

Mix all of the ingredients together for the rub.

Place the pork in to a shallow dish and rub the spice mixture on all sides of the pork.

Let sit for 30 to 45 minutes.

Mix together the braising liquid; set aside.

Place the pork in to the slow cooker. If it has a fat cap, that will go right side up. Pour the braising liquid over the top and around the pork.

As you can see, I did not cover the pork over half of the way up with the orange juice mixture. I wanted just enough to give it flavor and tenderize it, but I also wanted the flavor of the pork to shine through instead of the braising mixture.

Cover and cook on low for 5 hours.

While the pork is cooking, mix up the Guatemalan Slaw. See recipe on the link to Slow Cooker Apple Whiskey BBQ Pulled Pork with Guatemalan Slaw. Place in the refrigerator until ready to use.

Carefully remove the pork from the slow cooker and place on a large cutting board. Let it sit for 15 minutes.

With 2 forks shred the pork.

Place in a bowl or shallow dish and cover with foil to keep warm.

Heat a large cast iron skillet to medium high heat. Place a tortilla in the pan and heat until it starts to have a few dark spots, about 15 to 20 seconds; flip it over and warm the other side. Repeat with each remaining tortilla.

Place the shredded pork on a tortilla and add any desired condiments such as cheese, sour cream or guacamole. Top with the Guatemalan slaw and cilantro. Serve and Enjoy!