Healthy Baja Mediterranean Fusion Mexican Cuisine

Tag: Mexcan recipe

Slow Cooker Three Pepper Pulled Pork, Three Meals

Slow Cooker Three Pepper Pulled Pork, Three Meals

Easy slow cooker pulled pork with three peppers is so versatile. Make a large batch ahead of time and freeze it for quick meals.  The slow cooker does all the work while you get out of the hot kitchen and play at the beach. I combined Anaheim, jalapeño and sweet bell peppers in this pulled pork; it’s not too hot but just spicy enough to hold up to the all day simmer.

Crockpot Three Pepper Pulled Pork

 

Searing meat before you place it in the slow cooker gives the meat more flavor but you can skip that step if you’re in a hurry. I’ve been known to throw everything in the crockpot without pre-cooking any of the ingredients. Believe me it will be fine. Too hot to stand over the stove? Sear the meat over high heat on your outdoor grill, adding a nice smokey flavor.

 

 

 

 

 

3 Ways to use pulled pork

  1. Pulled pork Mexican torta, sandwich – combine meat with traditional or spicy barbecue sauce, serve with pickled jalapeños and shredded cabbage on a bolillo;  a small oval roll of plain white bread, crusty on the outside and with a soft interior found in every Mexican bakery. Here’s a recipe to try.
  2. Pork carnitas tacos, tostadas, tamales, empanadas, chili rellenos; basically any Mexican meal that needs a tasty meat stuffing.  These tostadas were simple to throw together for a quick weeknight meal. Lightly fry corn tortillas in olive oil. Top with pulled pork, finely chopped onion and cilantro, finely chopped cabbage, cotija cheese and salsa verde.
  3. Korean lettuce wraps; pulled pepper pork, wrapped in lettuce and served with kim chi or Korean quick pickles. Recipe.  

Slow Cooker Three Pepper Pulled Pork

August 2, 2017
: Easy

Three pepper pulled pork is simmered all day in a slow cooker and is ready for tacos, lettuce wraps and pulled pork sandwiches. Simple and versatile. Freezes well.

By:

Ingredients
  • Pork shoulder, 3-4 pounds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • Salsa verde, homemade or jarred 2 cups
  • Red wine vinegar, 1/2 cup
  • Anaheim pepper, 2
  • Jalapeño pepper, 2
  • Bell pepper, any color, 1 cup chopped
  • Onion, 1 large white or yellow, chopped
Directions
  • Step 1 Salt and pepper pork. Sear both sides of the pork in a hot skillet or over a high flame in the outdoor grill about 10 minutes. Should have a uniform charred surface.
  • Step 2 Place meat and all remaining ingredients in a slow cooker. Add water if needed to cover 3/4 of the meat. Cook on high 6-8 hours until meat falls off the bone. This could be simmered all day in a dutch oven or made in an instapot or pressure cooker. Adjust times accordingly.

PIN IT FOR LATER
Slow cooker 3 pepper pulled pork 3 ways
 



Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja, Mexico to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

Spicy Baja BBQ Baja Shrimp Kabobs

June 22, 2017
: 4
: Moderately easy

Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue.

By:

Ingredients
  • 2 pounds raw large shrimp, cleaned and deveined
  • 2 tablespoons ancho chili powder, substitute any chili powder
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoon olive oil, divided
  • 2 tablespoons lime juice
  • 1 teaspoon sea salt, divided
  • 1 red bell pepper
  • 1 orange bell pepper, any combination of bell peppers is fine
  • 1 red onion cut into 1 inch pieces
  • 4 small red potatoes, may substitute yellow, or purple potatoes
  • 1/2 teaspoon ground black pepper
Directions
  • Step 1 Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables.
  • Step 2 If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees.
  • Step 3 Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper.
  • Step 4 Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center.
  • Step 5 Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes.

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

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