Sunday, January 24, 2010

GF Shredded Pork Tacos

This turned out great! I actually made it last Sunday and have been trying to get it posted all week, BUT PEOPLE KEEP INTERRUPTING ME! Imagine that!

Gluten-free Shredded Pork Tacos
3-4 pound pork roast
4 garlic cloves, peeled and smashed
1 onion, peeled and quartered
1/2 c. mild green taco sauce (I used La Victoria)
1 c. water
1 package low sodium taco seasoning
1 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. oregano
1/2 tsp. paprika
1 tsp. cumin
1/4 tsp. table salt
1/2 tsp. black pepper

If you are not using the taco seasoning, combine spices in a small bowl. Trim roast of visible fat. I used a shoulder roast, but next time I think I'll use a loin roast, just because it is leaner. Place ingredients in a large crockpot, sprinkling the spices over the top of the meat, and cook on high for 6 hours, or until it is so tender that you can shred it. Drain drippings into a gravy separator, and wait for the fat to separate from the drippings. Shred the meat, then stir in enough of your drippings to season and moisten the meat. Serve on corn or other gluten-free tortillas, topped with lettuce, tomato, and avocado.

Some people at my house can't deal with tomato, onion or pepper chunks in their food, so I make "Unchunky" Spanish Rice. You can probably find a GF mix for Spanish Rice, but this is tasty and pretty easy.

Gluten Free "Unchunky" Spanish Rice
1 tsp. onion powder
4 tsp. chili powder
1 tsp. salt
2 tsp. garlic powder
1 tsp. cumin
2 T. olive oil
2 c. rice
3 c. chicken broth
1 15 oz. can of tomato sauce
1/2 c. mild green taco sauce (La Victoria again)

Combine spices in small bowl. Saute rice in oil until it starts to brown. Add chicken broth, tomato sauce, and taco sauce. Give it a good stir, and bring to a boil over medium high heat. Once it comes to a boil, turn the heat down to low and cover your pan. Cook for 20 minutes and then stir before serving.

Refried Beans Without the Refry from
I love this recipe, it is simple and delicious. I use a small can of mild green chiles instead of the jalapeno, and chop up the onion. It makes a lot of beans, and I divide it into 1 cup portions and freeze them in freezer bags. Then when I want to use them I just put a "bean brick" in a bowl and use the frozen vegetable setting on my microwave to heat them up.

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