Like the sweet & spicy pork chops. And the Thai mango salad. Oops.
Sometimes, I have the bright idea to make it again and document the process-- sheer brilliance! I diligently plan, stage, and snap step-by-step photos, and present it to you in a timely fashion. No matter if it's the second or seventieth time I've cooked that frittata. At last, you can make it, too.
That being said, here's Monday night's dinner: a southwest pulled pork salad!
Ain't she a beauty?
All pretty and plated and ready to eat. Truth be told, I don't feel too terrible about the lack of step-by-step photos because this is a pretty easy recipe. Almost a non-recipe. One can only tolerate so many pictures of a salad being assembled. You guys are too smart to be swayed by them. Wicked smaht. I'm not out to insult anybody's intelligence.
So let's skip to the part about how it tastes, which is the penultimate case for why you should make this. Ain't nobody rushing out to buy ingredients because of a well-lit slow cooker glamour shot.
It's like someone took the best dishes at a typical picnic spread and rolled them into the ultimate summer salad. Sweet corn, cool & creamy avocado, and smoky pulled pork piled on a bed of crunchy cabbage slaw. There's no need for dressing, thanks to the spicy pork drippings, which are loaded with savory spices.
Cool, hearty, and stick-to-your-ribs satisfying. You'll go gaga over it, too! ...even if there's no photographic evidence :)
Two years ago: Pretzel bottom Snickers blondies
Three years ago: Brown butter banana strawberry bread
Four years ago: Pastina with peas and carrots
Southwest Pulled Pork Salad
-serves 2 as salad
A few notes: There will be a considerable amount of pulled pork left after making these salads. Cover and refrigerate for up to 5 days. Reheat and make more salads, or use
2 pounds pork loin chops
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups green cabbage & carrot slaw mix
2/3 cup frozen corn, thawed (or kernels from 1 ear of fresh raw corn)
1 ripe avocado, diced
1/2 cup prepared salsa
Season both sides of pork chops. Arrange in ceramic bowl of slow cooker and top with any remaining seasoning mix. Just cover with water, top with glass lid, and cook on low for 8 hours (or on high for 4 hours). Remove lid and break apart pork with fork or wooden spoon -- it will be very tender and fall apart easily. Turn off slow cooker but cover and allow shredded pork to rest in juices.
Meanwhile, assemble salads by dividing cabbage slaw between two plates. Top each with half of the corn and avocado, and desired amount of pulled pork (roughly 1/2 cup). Finish with salsa and enjoy immediately.