Hello again my besties! Hopefully you all had awesome weekends and are now looking forward to some exciting things this week. Yes? No? Last week was refreshingly plain for me so I’m half-expecting this one to end up being really busy. You know, cause that’s how life goes.
In other recent news there is a juicy little piece of gossip in my family circle that I think could prove interesting to mention. I tend to skip over talking about minuscule details of my everyday because, let’s face it, if yours is anything similar to mine then you know real life is filled with some less-than shining moments. Some of you have told me that you don’t mind, and somehow even actually like, hearing about my life though. I find that hard to believe, but for those of you who really do care to know I’ll try to get better at being transparent.
Okay, the news I was talking about has to do with a certain sister of mine. Jenya, who is the closest in age to me out of my sibs, officially became un-single last week and landed herself in “girlfriend” territory. The interesting part here is that the lucky guy happens to be our brother-in-law’s brother! You may remember me talking about him being here to visit this last May? Well, he and Jen really hit it off and since then they’ve been getting to know each other even better by way of the internet (until crazy late hours in the morning due to his work shcedule, I might add. ). Yeah, so as the kids (apparently) say these days, they are ship-able now.
It’s kind of crazy how it all sort of just happened overnight, but if their relationship gets more serious it will prove for some very mixed up family trees. Did you know there is such a thing as double cousins? Eh hem, another one of my sisters kind of has her own person of interest too, so I’ve suddenly become the odd one out. Does it make me a terrible person to admit that the whole thing may have my inner green-eyed monster getting just the slightest bit restless deep down in his hidey hole that I try to restrain him to? Just a tad. Come on, wouldn’t it be outrageous if I have not one, but THREE, sisters who end up finding their soul-mates this easily?
Oh, and happy 4th of July to all of you guys living up in the States. I have to say, this has become a day that’s really strange for me every year since I moved out of the US. I’m still not sure how to feel about it but I do have this hunch that it’ll continue being strange for many more years to come. I mean, I grew up spending this day by pools, at church picnics with water gun fights, and of course, with tons of fireworks! It’s weird to be waking up now in a place that has frost on the ground and in a culture that has its own independence day. It’s hard to just forget the customs of your land of origin (In Spanish they call it your patria, which I think is a much better way to say it. Why is there no good English equivalent to so many word???) I do love living here in Patagonia at the moment and I wouldn’t trade it and all its beauty for anything. Also, I’m not gonna lie, I’m totally not missing the sticky humidity that I grew up accustomed to spending this day in.
All right, but no matter where you are or what you usually do on the fourth day of July, I think we could all use some great food today, don’t you? And what’s a bigger crowd pleaser than tacos!!!
What really makes these tacos the best is the bbq pork. Um, have I mentioned how much I’ve been LOVING our new slow-cooker. Honestly, it’s only because I don’t want to fix something that’s not broken that I didn’t just start posting only slow-cooked recipes from the moment I opened the box. It’s AH-mazing!
I love making homemade bbq sauce and every batch I’ve ever made has been pretty drastically different. I went for a slightly spicy and super smoky sauce this time to change it up from the fruity kick I was on for a while. When paired with this ultra tender pork and all of the toppings you want, these tacos are enough to make you see your own fireworks!
I’m hoping that by sharing these today, they’ll have time to make it onto all of your taco tuesday menus tomorrow because these tacos are major winners and they’d be perfect! YUM!
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons butter
- 1 cup water (plus more as needed)
- 1 cup brown sugar
- 1/3 cup honey
- 2/3 cup red wine vinegar
- 1/2 cup tomato paste
- 3 1/2 tablespoons liquid smoke
- 2 tablespoons worchestershire
- 2 tablespoons dijon mustard
- 1 tablespoon chipotle pepper in adobo, minced (or more to heat preference)
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 (3 - 4 pound) pork shoulder
- 1 tablespoon salt
- 1 teaspoon black pepper
- repared chipotle BBQ sauce (above)
- 1/2 cup apple cider vinegar
- 8 medium flour tortillas (or 16 small ones)
- 1 1/2 cups cooked chicken, chopped
- 1 cup iceberg lettuce
- 1 cup shredded cheddar cheese
- 1 medium avocado, diced
- 2 - 3 limes for garnish
- 1 large tomato, diced
- 1 medium onion, diced
- 1/2 cup whole kernal corn
- Melt butter in a medium sauce pan and combine onions and garlic over medium heat. Cook for 3 to 4 minutes until onions are browned and translucent. Pour in 1 cup water to deglaze the pan and then add all the other ingredients and simmer over low heat until thickened, about 30 minutes. Remove from heat and set aside.
- [If making ahead, cool and pour into a sealable container then store in refrigerator. It should last for at least 3 weeks but I've kept it longer before. You can also freeze it.]
- Place the pork shoulder in the slow-cooker, sprinkle with salt and pepper, and pour in bbq sauce and vinegar. Turn on to low and cook for 6 to 8 hours until the meat is extremely tender and falling off the bone. Separate and remove the bones and fat from the meat and use a fork to shred the meat apart. Turn slow-cooker onto warm setting to keep the meat warm until ready to serve.
- If you'd like to warm the tortillas, wrap them in a foil packet and place in a 350 degree (180 C) oven for 5 to 6 minutes, or until warm.
- Combine the tomatoes, onion, and corn in a small bowl and mix to combine. Top each tortilla with bbq pork, cheese, corn salsa, avocado, lettuce, and a squeeze of lime juice if desired. Serve warm.