Let's just say we still have a bit of that big butt left in our freezer. The first time we defrosted a bag for dinner, I poured some water over the pork and threw it in the microwave. Turns out, that's not the best way to reheat frozen pulled pork. It was just kinda soggy and bland. No bueno. The next time we wanted a pulled pork dinner, I reheated it in BBQ sauce. That was a bit better, but still not awesome. So by the third time we decided to use our stored up pork for dinner, I thought really hard about how I could make it stellar. Somehow, within seconds, it just came to me to use a can of black beans to simmer and reheat the pulled pork on the stove. I'm not always this creative, but I knew we had a can of black beans on hand and the combo of pork and beans is just about as good as it gets. So I went with it. And the results were so mouthwateringly good!
I turned to google for a little help and found this recipe for jazzing up a plain ol' can of beans. I tweaked it a little, grabbed my favorite tortillas, found some taco toppings in the fridge, and the rest is history. I know I've talked about how awesome tacos are in the past, so it should be no surprise that I'm writing a blog post about creating a delicious taco recipe. But seriously folks, these things are gooooood! I don't feel bad about posting this on a blog that's supposed to be about infertility. Nope. Not one bit. They're just that delicious. I'm to excited not to share. And they bring me and my tummy (and my husband and my husband's tummy) so much joy. I hope they can do the same for you and yours.
Pulled Pork & Black Bean Tacos
2 tsp olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1/2 large green pepper, chopped
15 oz can low sodium black beans, not drained
1/2 cup water
1 bay leaf
few pinches of cumin
few pinches of chipotle chili powder (optional)
pinch of oregano
1 tsp red wine vinegar
1 tsp salt (more or less to taste)
12 oz pre-cooked pulled pork (preferably smoked)
8 corn tortillas (we prefer La Tortilla Factory)
1 roma tomato, chopped
2 leaves romain lettuce, chopped
8 tbsp crumbled feta cheese
1 bell pepper, sliced and sauteed
1 small onion, sliced and sauteed
1 lime, quartered
DirectionsAdd oil to a medium-sized pot on medium heat. Add onion, garlic, and pepper to the pot and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, chipotle chili powder, oregano, red wine vinegar, salt, and defrosted pulled pork and bring to a boil. Lower heat and cover, simmer about 15 minutes, stirring occasionally (adjust water as needed). Taste for salt.
Spoon about 1/2 cup of black bean and pork mixture onto a tortilla, then add any of the desired optional toppings. Recommendation per taco: 1 tbsp salsa, 1 tbsp tomato, a bit of lettuce, 1 tbsp of feta, some slices of sauteed bell pepper and onion, and a squeeze of lime.
Serves size: 2 tacos. Serves 4, likely with leftover pork and bean mixture.
And it's a good thing the pork and bean mixture is even better on the second day, after the pork has had a nice long chance in the fridge to bond with the beans and all the yummy spices. Reheat in the microwave and make even more tacos orrrr go all Chipotle on them and make a burrito bowl - make some rice and top with leftovers and other yummy burrito-like toppings. The possibilities and pretty much endless. (Ok, so maybe not endless. Please don't try to make a dessert out of the leftovers. That would just be icky.)
|Our preferred salsa is Arriba! Salsa, sold at most Krogers.|
I hope you lovely readers don't mind if I post recipes from time to time. I do really love cooking and sharing good food with good people. I'm no professional food blogger or photographer, just here to have fun. Hope you enjoy! :)