Kalua Pig Shredded Pork Tacos

Tacos, the ultimate comfort food. Easy to make, convenient to eat and so delicious you hate to stop eating them. And I was in the mood. What to do??? Pork Butt slow cooked Kalua Pig style. Simple and not a whole lot of work.

Here's the prep for the pork...

1. Take one whole pork butt, about 3 pounds, and pierce it all over with a large fork like a BBQ fork or carving fork. 
2. Give it a good rub down with sea salt using roughly about 2 1/2 teaspoons. 
3. Next rub it down with approximately 1 1/2 teaspoons of Liquid Hickory Smoke. 
4. Place this in your slow cooker (CrocK Pot). 
5. Cook it on the high setting for 4 to 6 hours. Basically until it it fork tender. 
6. If your pork butt is smaller or larger, adjust your seasoning amounts accordingly. 

While that is cooking, make your Pico de Gallo Salsa. Here is my favorite recipe. I like to keep it simple.

2-3 Roma Tomatoes, diced.

1 medium Red Onion, diced.

1-2 Jalapeno Chilies, minced. Number of chilies depends on your desired heat level.

About one cup of loose Cilantro, roughly chopped.

The juice of one lime.

Salt to taste.

Mix this up and let sit in the refrigerator so that the flavors blend together nicely.

Once your pork butt is cooked, remove it from the slow cooker and shred it with two forks.

Putting it all together for the taco....

Heat up a corn tortilla and place the desired amount of pork, topped with the shredded cheese of your choice. Then top it with the Pico de Gallo salsa and any other taco condiments that you like, such as shredded lettuce, sour cream, or guacamole. The topping ingredients are endless. Remember, tacos are a style of eating up your leftover food. So experiment and enjoy. Heck, throw it all in. Don't be shy. Just enjoy yourself....

I would like to thank AlohaFriendsLuau.com for inspiring this Kalua Pig recipe that I used for the taco. For more of their Hawaiian recipes visit their web site at www.alohafriendsluau.com.

Until next time....

Joann's Avocado Salsa

If you like Mexican food, than you gotta have the salsa. And right now on Guam its avocado season. Avocados are just as much a part of Mexican cuisine as beans and tortillas. I can almost eat them just about every day.

Here is an avocado salsa recipe from my wife Lupe's coworker, Joann Claveria. It's chucky and delicious. If you make this, better make a lot because I guarantee you will finish one big bag of tortilla chips once you start chowing on this salsa. It's that good.

Joann's Avocado Salsa  

Ingredients
1 whole avocado, diced
2 - 3 Roma tomatoes (depending on size), diced
2 heaping tbsp red onions diced small but not minced
1/3 cup chopped cilantro
1 lime
Salt to taste

Directions
Skin and core the avocado dice large.
Dice tomatoes into large chucks.
Dice up the red onions into small pieces but not minced.
Chop cilantro about 1/3 measuring cup.
Mix all the contents in a bowl.
Squeeze in the juice of one lime. Salt to taste while mixing well.

Try not to break up the avocado. You want the salsa chunky.
Garlic was left out on purpose.

Serve over tacos, beans, rice, and as mentioned before, tortilla chips.

Oh, and please excuse the picture. I started eating the salsa and taking the picture was an afterthought. Sometimes it just works out like that. You know what I mean?

Until next time....