#TacoThursday

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Savannah Larsen

Savannah Larsen founded The Blog Issue in June of 2014. Her goal was to create a magazine for bloggers in order to showcase their talents and inspiration worldwide.

Latest posts by Savannah Larsen (see all)

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Happy November! Wow, already time to start thinking of Thanksgiving, but first, TACOS! This week I am happy to be sharing another simple recipe that will really impress. We are making another DIY seasoning that you will find so many uses for. The Seasoning will be going on pork that is slow cooked until it falls apart and topping it with a tangy crunchy cabbage salad! This pork recipe can be made in the crock pot too! Serve all these recipes as a little buffet with sour cream, salsas, tortillas, or even as taco bowls with lettuce, rice and beans! Have fun with this one, the options are endless and your friends will love you for it! – Krista

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DIY MEXICAN SEASONING *
2 Tablespoons Garlic Powder
1 Tablespoon Mexican Oregano
1 Tablespoon Ground Cumin
1 Tablespoon Chili Powder
½ Teaspoon Smoked Paprika
½ Teaspoon Red Pepper Flakes

Combine all the spices together in a jar. Enjoy this spice mix on seafood, chicken, pork, beef, roasted potatoes, veggies, and rice dishes. You can throw it in salad dressings and even make a kicked up mayo for sandwiches!

* TIP: I buy my spices in bulk. The whole point to making our own seasoning mix is to save money, but we won’t save much money if we purchase the spices by the bottle in a regular supermarket. Go to a health food store (Sprouts), or a spice store where you control how much you buy, those stores are typically priced much lower. I bought mine in bulk at Sprouts and paid a total of 5$ for all the spices! That is less than one bottle of seasoning at the store!

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PURPLE CABBAGE SALAD
½ Purple Cabbage, chopped
2 Roma Tomatoes, seeded and small dice
½ Yellow Onion, small dice
1 Cup Cilantro, minced
2 Tablespoons Olive Oil
1 Tablespoon Honey
1 Tablespoon Lemon or Lime Juice
2 Teaspoons Red Wine Vinegar
½ Teaspoon Salt

Combine the oil, honey, lemon juice, red wine vinegar, and salt together in a small bowl. In a larger bowl combine the cabbage, tomatoes, onion, and cilantro. Pour the dressing over the veggies and toss. Taste the salad and adjust it to your taste preferences.

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For the Pork:
2 ½ Pounds Pork Shoulder (bone-in)
2 Tablespoons of the Mexican seasoning *
2 teaspoons kosher salt
½ yellow onion, roughly chopped
2 Tablespoons oil
2 cups water

In a large pan, heat the oil on medium high heat. Place the pork in the hot oil and brown on the first side. After about 5 minutes flip the pork over, add the onion. After another 5 minutes add the water and cover. Reduce the heat to low and cover. The pork should take about 2 hours to cook. You will know it is done when it shreds apart with a fork easily. Check every 30 minutes to make sure there is enough water. When the pork is done, check the flavor and add more seasoning if desired.

*If you are not able to make the seasoning mix, just use salt and pepper! No worries, this recipe will still be SO tasty!

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More from Krista…
From Childhood Chef To Master Chef, Meet Krista Scott
DIY Italian Seasoning Mix & Pan Seared Salmon w/ Lemon Dill Butter
Peach Blueberry Upside Down Cake

Follow Krista on Facebook & Instagram!

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