pulled Pork Tacos on sweet potato tortillas and pear salsa

These Tacos will be your new favourite!

Pulled Pork 

• 5 oz Pork Shoulder
• 2 tbsp Cumin
• 2 tbsp Chili Powder
• 2 tbsp Garlic Powder
• Salt & Pepper, to taste
• 2 tbsp of Oil 
• 2 yellow Onions evenly chopped.
• 2 cans, 7oz each of Chipotle Peppers in Adobo sauce
• 6 to 8 cups of Beef Broth
• Your favourite local BBQ Sauce, whole jar

1. Preheat oven to 300°F. Cover your pork with the      spices (Chili, Garlic, Cumin, Salt, and Pepper). You can do this the night      before or the same day, but let it marinate for at least 4 hours.
2. In a Dutch oven, add oil and heat. Sear all sides of      your pork and set aside.
3. Add Onions to the Dutch oven.
4. Once onions are soft, add your Chipotle peppers and      stir for 3 to 5 minutes.
5. Add pork back in, add broth to cover the meat.
6. Bring to a soft boil and put it in the oven.
7. Cook for 3.5 - 4 hours.
8. Remove pork and discard leftovers.
9. Shred the pork using a couple of forks, then add your BBQ Sauce.

Sweet Potato Tortillas

• 2 Medium to large U.S. sweet potatoes
• 2 cups all-purpose flour
• 1 tsp Salt
• 1 Tbsp Garam Masala spice

1. Bake your sweet potatoes either in the oven or in the microwave.
2. Remove potato from skin and let cool down.
3. Mix Flour, Sweet potato, salt, and Garam Masala.
4. Knead into a ball and cut into 8 balls.
5. Flatten them with a tortilla press or with a rolling  pin. 
6. In a cast iron pan, heat up oil, and one by one, cook your tortillas. for 30 to 60 seconds on each side.
7. Keep warm before serving.

Pear Salsa

• 1 U.S. Anjou Pear, cut into bite-sized pieces
• Half a red onion finely chopped.
• 1 red pepper, into bite sized pieces
• 1 jalapeno finely chopped.
• 1 U.S. Lime
• Salt 
• 1 tbsp Grape seed oil
• 1 tsp Cumin Powder 
• Salt, to taste
• Handful of Cilantro chopped.

1. Add prepared pear, onion, and peppers to a bowl.
2. Add the juice of the lime, grape seed oil and cumin. 
3. Season to taste and add cilantro.
4. Stir to combine well.

Avocado Crema

• 500 g of Sour Cream
• 1 jalapeno (remove stem)
• 1 U.S. avocado, peeled, pit removed. 
• Handful of fresh cilantros
• 1 garlic clove, peeled.
• Juice of 1 U.S. lime
• Salt

1. Add all the items except salt into a blender. Blend      until smooth.
2. Add salt and taste. 

Optional Extra toppings to use when assembling your tacos.

1. Chopped iceberg lettuce, also grown in the U.S. this      time of the year.
2. U.S. Avocado
3. Cilantro
4. Juice from a lime

Beef Ribs

•4 to 6 Beef Ribs •Salt / Pepper •2 TBS Olive oil •1 TBS Smoked Paprika •1 TPS Garlic Powder •2 TPS Oregano  •1 TBS Cumin 

For the Mirepoix

•2 Carrots chopped •3 Celery Sticks chopped  •1 Large Onion diced •Crushed Garlic •Fresh Thyme •Half to ¾ of a 750 ML bottle of Red Wine •1 cup Beef Broth  

Sides and sauce

Sauce

•1 Cup Juice from Ribs •1 TBS Butter •½ Cup Beef broth 

Veggies

•Carrots •Brussel Sprouts cut in half •2 TBS Butter  •Salt / Pepper • 

Garnish

•Any thing you can find from Local By Atta. Check Dolma Foods.  

Ribs

Pre heat your oven to 275 degrees.

Cover the ribs with the rub and olive oil and set aside. Heat up Olive oil in a Dutch Oven, when oil is hot sear all sides of your ribs. Once done, put ribs aside and add Carrots / Celery / Onion and salt and pepper to the Dutch Oven (cook for about 10 Minutes). Once onions are soft add thyme and garlic (2 minutes). Add ribs and stir (1 to 2 minutes). Now add Wine and Broth. Make sure that the ribs are submerged. Add more wine / Broth in you need to. Once liquid begins to boil, cover and place in Oven (should cook for 3 to 4 hours the longer the better)

Veggies

When the ribs have about 45 minutes left (at this point your drooling because your house smells amazing!). Parboil the Carrots in salted water. Once done, heat up a pan with olive oil. Once pan is hot, place brussel sprouts face down, add carrots and salt and pepper. Once it starts to sizzle add small cubes of Butter to the pan. Cook till almost done and flip them over for the last 2 minutes.

Sauce

Once Ribs are done gently take them out of the Dutch Oven. They will be falling off the bone. Strain juices in a pot and add broth. You want about 3/4 cup of juice and broth. Adjust accordingly. Heat it up and add butter. Taste and season if needed.

Platting

But beef rib on the plate, add veggies around the meat and pour sauce on top. Add some Garnish and you are done!  ENJOY!!

 These are a combination of recipes that I have been working on.  Made this for some friends while we were camping and it was a total hit! Hope you enjoy and if you make it please share how it turned out!  

4 Servings

Mango Salsa

· Mango – 1

· Red Pepper -3/4 of the pepper

· Jalapeno – 1 seeds removed

· Red Onion – 1/4 of a cup

· Juice from half a Lemon 

· Olive oil – 3 tablespoons

· Cilantro – 3 Tablespoons finely chopped

· Avocado – 1 half

· Salt to Taste

Chop all the ingredients into similar tiny pieces. Take your time and make good cuts the presentation will look much better if everything is cut the same. Add in liquids, Olive Oil / Lemon Juice. If you are prepping ahead of time, I would suggest only adding the Avocado and the liquids just before your serve. Don’t forget to taste and adjust with Lemon juice and or Salt. 

Avocado Dill Aioli

· Mayo – 1 cup

· Juice of half a lemon

· Avocado – 1 half

· Dill - 2 –Teaspoons

· Salt to taste

Add all the ingredients together, with an immersion blender, blend smooth. Don’t forget to taste, and adjust… you want to be able to taste the lemon and the Dill. Also make sure to season with  salt.

Crispy Scallops

· 4 Rolls 

- Butter - 2 tablespoons

· Scallops – 14 to 16

· Panko Bread crumbs – 1 Cup

· Garlic Powder – ½ Teaspoon

· Onion Powder – ½ Teaspoon

· Smoked Paprika – 1 Teaspoon

· Lemon Zest – 1 Teaspoon

· Dill Finely chopped – 2 Teaspoons

· Salt – ½ Tablespoon

· 1 Egg

· Canola Oil – 5 Cups

· Chives finely Chopped – 2 Tablespoons

Mixed all the ingredients together in a bowl except for the egg. Beat egg in a separate Bowl. Place the Scallops on a paper towel and remove any water. Take each scallop and coat with the egg, then coat with the Panko mixture. 

Now it’s cooking time!! In a Dutch oven, add Canola Oil. Bring the Oil’s temperature to 375F. Carefully place Panko Scallops in the oil. Cook for about 2 minutes, check them to see if they are golden brown. Once cooked remove from oil and place on paper towel. 

Construct your Deliciousness! 

Butter your rolls and place on a hot pan until they are nice and brown. Once done, add the Aioli to 1 side of your roll, place 3 to 4 scallops then add your Mango Salsa. Add a little more Aioli on top and sprinkle with the Chives. You will probably have some Mango Salsa left. You can serve in a bowl with some corn chips has a great snack!