Tuesday, January 29, 2013

Gluten Free Pork Tacos with Kale & Citrus Drizzle

It was taco Tuesday and I was craving tacos, the real kind, not the slippery lettuce wrapped kind, so I bought some tortillas from our favorite neighborhood Mexican market.  If you live in the Costa Mesa/Newport area and haven't checked our El Toro Bravo on W 19th,  do yourself a favor and check them out.

This is sort of a take on El Pastor with the little hint of pineapple mixed with a little heat. If you skipped the corn tortillas these would be paleo.

For the Pork:
1 3-4 lb pork butt
salt & pepper
1 orange

Get out your trusty crock pot and put in on low.  Salt & pepper all sides of that pork butt and put in that bad boy in there with the orange (juice it and throw the whole thing in there).  Turn it on in the morning and walk away...it's that easy.  It'll be ready when you get home from work.  Don't add any more liquid, you'll have plenty when it's all done. 

For the Drizzle:
Juice and zest from 1 orange
Juice from 1 lemon
a handful of pineapple cubes
2 tbs olive oil
Couple drops Tabasco (adjust accordingly)

Pulse until mixed...I always have the Trader Joe's frozen pineapple tidbits on hand and those work great.  I like to pulse it ever so slightly so there's still some pineapple chunks in there.

Red onion, sliced
Blanched kale*
Sliced radishes
Pico de Gallo

Heat up some tortillas and load em up!

*You can do the kale raw, but I like to take the dry crunch out of the greens by dropping them in boiling water for about 30-45 seconds then transferring to an ice bath.   The dunk in the hot water wilts it ever so slightly and the ice bath keeps it from overcooking and getting soggy.

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