Three Riffs On Mexican Pulled Pork
But first, on the 18th I'm having another of my dinner parties. Can you post your cheap, gluten-free vegan recipes that can feed multitudes? It seems like an intimidating list of restrictions, but you may have something floating around that coincidentaly fits. In exchange, here's my week of super-easy dinners. Been eating with the boy, so everything is wheat, dairy, and egg free.
Overnight Mexican-Spiced Pulled Pork Roast
So the other day I got a huge pork roast and tossed it in the oven on 300 overnight with two carrots, two sticks of celery, a couple of tomatoes, and some salt, cumin, paprika, and oregano, plus water to almost-cover. If you don't spice the roast very heavily, you'll likely want to spice it a bit more later. I put the stock left over from the roast in the freezer for... something. Gravy? Later on, anyhow.
...Tacos
I woke up and it smelled great. I shredded it with my fingers, and that day had it fried in a pan with some more cumin, oregano, paprika, and some coriander seed, then served it in corn tortillas with fresh salsa that I had left over from the day before.
...in Tomato Sauce with Wine and Tomatoes
The next night I put some of it in a pan with a tiny bit of oil and fried it till it began to go slightly brown, then I added a can of diced tomatoes and a cup or two of white wine and cooked it till it sauced down into thick yumminess. I served it over black rice pasta (bonus points for serving it on blue plates).
...in Cold Pasta Salad
Tonight I cooked up some corn pasta, ran it under cold water till it chilled down, put some store-bought black bean salsa, chopped avacado and cold shredded pork in it. It could have used fresh tomatoes, but I couldn't deal with store bought winter tomatoes, so I didn't, and it was still great.
Overnight Mexican-Spiced Pulled Pork Roast
So the other day I got a huge pork roast and tossed it in the oven on 300 overnight with two carrots, two sticks of celery, a couple of tomatoes, and some salt, cumin, paprika, and oregano, plus water to almost-cover. If you don't spice the roast very heavily, you'll likely want to spice it a bit more later. I put the stock left over from the roast in the freezer for... something. Gravy? Later on, anyhow.
...Tacos
I woke up and it smelled great. I shredded it with my fingers, and that day had it fried in a pan with some more cumin, oregano, paprika, and some coriander seed, then served it in corn tortillas with fresh salsa that I had left over from the day before.
...in Tomato Sauce with Wine and Tomatoes
The next night I put some of it in a pan with a tiny bit of oil and fried it till it began to go slightly brown, then I added a can of diced tomatoes and a cup or two of white wine and cooked it till it sauced down into thick yumminess. I served it over black rice pasta (bonus points for serving it on blue plates).
...in Cold Pasta Salad
Tonight I cooked up some corn pasta, ran it under cold water till it chilled down, put some store-bought black bean salsa, chopped avacado and cold shredded pork in it. It could have used fresh tomatoes, but I couldn't deal with store bought winter tomatoes, so I didn't, and it was still great.