Pork Taco Peace

We're no strangers to untraditional food combinations. As the monthly grocery budget dwindles, we search and scour the pantries for food. I use up every bit of the food we have and create unusual combinations. I LOVE creating in the kitchen. Especially when that creation is warming and delicious. 

My very generous in-laws gave us a 

smoked pork butt for Christmas. We have been eating it in various foods for about a week now. It was huge! 

I first roasted it in the oven with Himalayan pink sea salt, Organic dried rosemary from last summer's garden, and garlic (minced). Then, I use portions of it for: sandwiches, breakfast meat with eggs from our chickens, and most recently...TACOS!!!

And these aren't your typical Hispanic style tacos. I serve them with a homemade Honey Mustard dressing and Organic Whole Milk plain yogurt. Top with cheese and spring mix lettuces? YES PLEASE. 

Honey Mustard Dressing:

1/4 cup vinegar (I used distilled white because I was out of white wine vinegar)

2/3 cup EVOO

2-3 T Tahini (ground sesame seeds)

2-3 T lemon juice

1 T minced garlic

1/2 t sea salt

1 t black pepper

2-3 T honey 

2-3 T yellow Mustard

Put all ingredients in a 1 Quart mason jar and SHAKE. Shake it like a Polaroid picture. Shake what your mama gave you. Shake, Shake, Shake. Shake Shake Shake. Shake your dreeessssing. 

I hardly ever measure when I make things. I TASTE. Yum. 

Pork and Black Bean Taco meat:

(I add black beans to the pork to make the meat go further. Stretch it like Stretch Armstrong. Save $$.)

Shredded pork (maybe a cup)

1 can Black beans (drained and rinsed)

1/4-1/2 onion (chopped) 

Garlic 

1 t paprika

1 t salt

1/2 t black pepper 

Sauté onion on med-high in the fat of your choice. (High heat oils like lard, coconut oil, sunflower oil are preferable). 

Add shredded pork and beans. Add spices and garlic. Put the lid on that puppy, turn it down to low, and let it all mellow. 

Meanwhile, organize your vehicle of choice (hard or soft shells, corn or wheat, big or little). Prepare to serve them warm. 

After about 10 minutes (or however long it takes to get your toppings/shells ready), serve pork and black bean mixture with Honey Mustard dressing, yogurt (plain), cheese (I like sharp with this meal), and spring mix lettuce.

The tanginess of the dressing with the savory pork is just wonderful.  

There's a lot of information out there about what foods to eat and how to eat them. In our family, we do what we can. I love feeding my family organic, humanitarian raised, local meats. I love growing my own food and using it in my cooking. I love making things from scratch, grinding my own flour from organic whole wheat berries, and making my own yogurt from fresh milk. But, sometimes, that's just not feasible. And that's okay. We do the best we can, when we can. That's the way...uh-huh, uh-huh...I like it! 

I hope you enjoy these tacos! If you make em and love em, let me know!! 

Wishing everyone out there...HAIR PEACE!