Ingredients: 
1 pork shoulder 
2 T chili powder
2 T Cumin
2 T Crushed Garlic 
2 T paprika 
1 container fresh made hot salsa 
2 cups brown rice 
2 cans organic corn 
2 T sriracha 
1 green cabbage
2 cups pineapple 
1/2 cup cilantro 
1/2 jalapeno
1/4 cup lime juice 
2 cloves garlic 
1/4 cup diced onion 
1/2 cup mayo 
3-4 T sriracha 
1/4 cup lime juice 

Pulled Pork: Rub the chili powder, cumin, crushed garlic and paprika all over the pork shoulder and let sit overnight or for an hour or so. Place in slow cooker and cover with the salsa, let cook on low for 8 hours 

Spicy Corn: Place on baking sheet cover in sriracha and bake in oven for 20-30minutes at 350 degrees

Pineapple salsa: Slice up pinapple, onions, cilantro, into small pieces mix together, add in two cloves garlic and lime juice. 

 Sriracha Mayo: Combine mayo, sriracha and lime juice mix well. 

1. Cook the brown rice, chop up the cabbage, layer these two on the bottom. Place pulled pork, pineapple, and corn on top. Drizzle the mayo all over. 

Ingredients: 
1 pork shoulder 
2 T chili powder
2 T Cumin
2 T Crushed Garlic 
2 T paprika 
1 container fresh made hot salsa 
2 cups brown rice 
2 cans organic corn 
2 T sriracha 
1 green cabbage
2 cups pineapple 
1/2 cup cilantro 
1/2 jalapeno
1/4 cup lime juice 
2 cloves garlic 
1/4 cup diced onion 
1/2 cup mayo 
3-4 T sriracha 
1/4 cup lime juice 

Pulled Pork: Rub the chili powder, cumin, crushed garlic and paprika all over the pork shoulder and let sit overnight or for an hour or so. Place in slow cooker and cover with the salsa, let cook on low for 8 hours 

Spicy Corn: Place on baking sheet cover in sriracha and bake in oven for 20-30minutes at 350 degrees

Pineapple salsa: Slice up pinapple, onions, cilantro, into small pieces mix together, add in two cloves garlic and lime juice. 

 Sriracha Mayo: Combine mayo, sriracha and lime juice mix well. 

1. Cook the brown rice, chop up the cabbage, layer these two on the bottom. Place pulled pork, pineapple, and corn on top. Drizzle the mayo all over. 

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