I've been dreaming of summer for a while now. Warm sun on my skin, sandals and pretty painted toes, tank tops and sundresses, long walks in the evening as the sun sets, porch swing sittin' with a glass of crisp white wine, and food at its peak, full of freshness.
And I just couldn't bring myself to make another winter meal. I am over it, the coldness in the air and the heaviness of the meals. So as I dreamt of being somewhere tropical, this recipe was born.
It's the same components as a normal tostada, but with a Caribbean twist! It was a breath of fresh air in every way! The colors scream summer and freshness. The pork is tender, sweet, spicy, and juicy, piled on top of fresh lettuce and black beans topped with creamy avocado and fresh pineapple pico to bring it all home...good golly miss Molly it's delicious!
And my mouth is watering again...
You are going to have to make this. It will seriously cure those winter blues you are having! Plus the hard part is done in the crock pot, so it's great for any weeknight! I'm going to stop blabbering about it, because I'm pretty sure you get the point and are ready for the recipe! So here you go!
Jerk Pulled Pork-
- Pork Butt or Shoulder
- 8 Green Onions
- 6 Garlic Cloves, or if you are feeling crazy a whole head
- Ginger (2 inches peeled)
- 2 Jalapeno Peppers
- 3 Tbsp. Soy Sauce
- Juice of 2 Limes
- Juice of 1 Lemon
- 3 Tbsp. Brown Sugar
- Salt and Pepper (about 1 tsp. of each)
- 2 Tsp. All Spice
- 1 Tsp. Cinnamon
- 1/2 Tsp. Nutmeg
Pineapple Pico de Gallo-
- 1/2 of a Pineapple diced small
- 1 Jalapeno
- 1/2 Red Onion
- 1/4 Cup Cilantro
- Juice of 1 Lime
- Salt and Pepper
- Corn Tortillas
- Romaine Lettuce Chopped Thinly
- 1, 8 oz Can of Black Beans drained and rinsed
- 1 Avocado
-In a blender or food processor combine all pork ingredients minus the pork of course and blend thoroughly until your marinade is made. You could do this part the night before you are putting your pork in the crock pot if you don't have time the morning of. And actually if you are doing it the night before, go ahead and marinade the meat in the juices overnight.
-The morning of, place pork (salted and peppered on both sides) in the crock pot with marinade poured over top. Cook on low for 6-8 hours.
-To make the pineapple pico de gallo, chop your pineapple, jalapeno, onion, and cilantro small and then juice your lime and add your salt and pepper in small bowl. Toss well to combine and set aside until the pork is ready.
-Right before you eat, preheat oven to 350 degrees and place corn tortillas on a baking sheet. Mist the tortillas with a little olive oil nonstick spray and sprinkle with salt. Bake about 10 minutes or until lightly browned.
-To serve, take your tortilla and top with your shredded lettuce, then a sprinkle of black beans. Place your pork on top of that followed by your pico and a slice of avocado. Pick up with your hands and eat or you can use a knife and fork.
Gorgeous aren't they? It's sort of like going on vacation when you eat these...if you close your eyes really tight and imagine the ocean in the distance.
What's even better about this meal? I know you are thinking how could it possibly get any better?? Well it's about to.
Turn this meal into a salad the next day and you have yourself a great lunch or another dinner! You will have plenty leftover so why not create another beautiful meal? All you have to do is make the dressing!
Here is the simple dressing, just place all ingredients in the blender or food processor and you are good to go.
- 1/2 Cup Nonfat Greek Yogurt
- 2 Tsp. Soy Sauce
- Juice of 1 Lime
- Ginger (one inch peeled)
- 2 Green Onions
- 2 Garlic Cloves
- Salt and Pepper
- 1/8 Tsp. of All Spice
The dressing is the perfect addition to the flavor combo!
Two meals in one. Can't beat that!
Why don't you give yourself a break from winter and let this meal take you somewhere warm!