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Recipe serves 6
3 tablespoons paprika
1/2 tablespoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup honey
1 cup orange juice, ready to drink
1 onion, peeled and cut in half, medium 2 1/2''
48 oz. pork shoulder, cut in half
1 tablespoon vinegar
1 tablespoon oil – just enough to loosen honey
100% corn tortillas
1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7-8 hours or until the meat is tender enough to be easily shredded with a fork.
1/2 small head napa cabbage
1 Granny smith apple, julienned, medium, 3'' diameter
1/4 cup scallions, sliced
1/4 cup apple cider vinegar
1/4 cup sugar
2 tablespoons olive oil
1.5 teaspoon dijon mustard
1/4 teaspoon red pepper flakes
1. Toss cabbage, apple and scallions together.
2. Whisk remaining ingredients in sauce pan over medium heat until simmers. Let cool.
3. Toss dressing with cabbage mixture and refrigerate.
16oz bag of uncooked black beans
2 bay leaves (1/2 tsp)
1/2 cup onion, cut into large pieces
1/2 cup onion, diced
6 cloves garlic, diced
1 green pepper, cut into large pieces, medium 2 1/2''
2 jalapeno peppers, seeded and diced
1 tablespoon blended oil
1 teaspoon oregano
2 tablespoon white vinegar
2 teaspoon ground cumin
1. Clean beans well and pour into a large pot, covering the beans with water and soak overnight.
2. Cover beans in water and boil. When beans boil, add bay leaves, ½ the onion, ½ the garlic, ½ the green pepper and 2 hot peppers. Let cook.
3. When almost completely cooked, sauté the remaining onion, garlic and green pepper in 1 Tbsp blended oil until translucent, then add to beans.
4. Add cumin, oregano, white vinegar and cook until beans are tender.