I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ. Good thing that I know just the quick fix to cook all day while I am at work. I’ll set up my crock pot and let it cook dinner. Throughout the day I began to elaborate on the Tuesday night party. Maybe I want some Mexican and something fresh and fruity too. How am I going to get this all in one dinner? That is how my kitchen experiments start. I began to imagine the recipe below. It was good. Real good. I have leftovers in case I need some more this week.
Pulled Pork Tacos with Grilled Pineapple Salsa
For the pork:
- 1 pork tenderloin fat trimmed
- 1 bottle of your favorite BBQ Sauce
- 1 16 oz bottle of Dr. Pepper
- 1 tablespoon of chipotle chili powder
- Salt and Pepper
- Corn or Flour tortillas
- Cheese and/or toppings
In the morning place all the ingredients through the salt and pepper into the crock pot and set to low. Leave to stew for 6-8 hours. Before removing from the pot fix the salsa (see below).
When ready to eat remove to pan and finish the shredding. This should be very easy and almost done for you. Serve with warmed tortillas, salsa and your favorite cheese. I used Cotija.
For the salsa:
- 2 pineapple rings
- ½ of a red onion finely diced
- 2 jalapeños finely diced
- 1 cup of tomatoes finely diced (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
- 2 tablespoons of cilantro finely chopped
- Juice from ½ a lime
Pre-heat your grill or grill pan to medium. Spray with cooking spray and add pineapple rings. Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear. Flip. Cook 2-3 minutes more to char the other side. Remove from pan to a plate and put in the refrigerator to chill. When they are about room temperature, cut into small pieces.
Add all of the fruits and vegetables to a bowl and pour lime juice in and stir. Salt to taste. Serve over tacos.
I grilled a few extra pineapple rings for dessert!