Tuesday, October 6, 2015

pulled pork tacos with chimichuri and lime cream sauce

Remember that chimichuri I mentioned a while back? Well, I made it and can say that 1: a little goes a long way and 2: it's got a LOT of parsley in it, just to prepare you.

Having never made it before, I found this epicurious recipe and made one small tweak: I roasted the garlic wrapped in tinfoil at 350 for about 30 minutes. I tend to prefer the taste of roasted to raw garlic, and this helps mask the garlicky flavor for my garlic-hating bf.

Here comes the easiest make ahead meal: both sauces can be prepped and stored for up to three days and the pork is done in the crock pot. I served it with some sautéed potatoes and peppers-just a little planning and you can make this for taco Tuesday!

slow cooker pulled pork
(generously serves 4)
1/2 lb pork shoulder
enough liquid to cover the meat (about 2-3 cups) - we used stock, but you can use water and then season more liberally
salt & pepper coated on the meat before added to slow cooker

  • season the pork with salt & pepper and let sit for about 15 minutes
  • add pork and liquid to slow cooker and set to low; let cook for 5-6 hours
  • remove and let cool slightly, shred with two forks

lime cream sauce
1/3 cup greek yogurt
zest of two limes
juice of one lime
pinch of cayenne, cumin, salt & pepper to taste
minced cilantro (optional)

  • stir all ingredients together and spoon over pork
  • to turn up the heat, add a few extra shakes of cayenne and an extra squeeze of lime to balance it out

By the way: we had tons of leftovers so I repurposed the rest of the pork into BBQ pork grilled cheese. Just in case you needed another reason to make this insanely easy meal.

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