Pulled Pork Taco Bowls

Eating out at fast food restaurants can be challenging, but there are a few that have safe menu items (list of restaurants soon to come). At Qdoba, only their pork is gluten and dairy free, however, sometimes we would rather just make it at home. Lucky for us, and now you too, Qdoba has posted their pulled pork recipe online, and it is DELICIOUS!

Ingredients
1 boneless pork shoulder roast
1 medium onion, cut into strips
2 poblano chilies, cut into strips
2 jalapeño pepper, seeds removed, pepper minced
2 anaheim or hatch green chilies, cut into strips
2 cups tomatillos, cut into 3/4" chunks
3/4 tsp. minced garlic (3 cloves)
1 Tbps. salt
1/2 tsp garlic powder
1/2 tsp black pepper

Directions
Place cut onions and half of the cut tomatillos into bottom of crock pot, then place the pork on top, and add remaining tomatillos and cut chilies on top.

Set crock pot on high for the first 2 hours, and then set it to low for the remaining 4 hours.

After 6 hours, the pork should shred easily with a fork. Turn crock pot off. Remove any chunks of fat to ease shredding.

Add salt and pepper to taste.

ENJOY!

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*Special Note: We enjoy this with cilantro lime rice, corn salsa, pico de gallo, and black beans (canned).

Pico de Gallo

This is a classic salsa, good with just about anything from chips to tacos. It is often served at Mexican restaurants, and is super easy to make.

Ingredients
4 roma tomatoes, chopped
1 onion, finely chopped
1/2 cup cilantro, finely chopped
2 jalapeño peppers, seeded and chopped*
1 Tbps. lime juice (1/2 lime)
salt to taste

Directions
Combine all ingredients except salt in a medium/large bowl. Mix well.

Add salt to taste.

ENJOY!

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*NOTE: Leave some seeds depending on how spicy you want your salsa, we like to remove all the seeds for our salsa (mostly because my stomach can't handle too much spice).

Corn Salsa

I didn't start putting this salsa on tacos until about a year ago, now it's an essential part of every burrito bowl. This recipe comes from Better in Bulk, and it tastes just like the stuff you get at Chipotle or Qdoba!

Ingredients
12 oz frozen corn, defrosted
2 medium jalapeño peppers, seeds removed*
1/3 cup red onion, finely chopped
4 Tbps. lime juice (2 limes, juiced)
1/2 tsp. salt
1/2 tsp. pepper

Directions
Mix all ingredients in a large bowl, until well combined.

Add extra lime and salt to taste.

ENJOY!

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*NOTE: Seeds add to the heat of the salsa, we like them removed, but if you want it spicier leave some in.

Clinatro Lime Rice

If you've ever eaten at Chipotle or Qdoba, you know that their rice is not just plain rice. This recipe is originally from SkinnyTaste, and is a tasty addition to any taco or burrito bowl. We recommend it with Pulled Pork Taco Bowls.

Ingredients
1 1/2 cups rice
2 1/3 cups water
1/4 tsp salt

1 Tbps. lime juice (1/2 lime)
3 Tbps. cilantro, chopped
2 tsp. vegetable oil

Directions
Cook rice according to directions on package to yield 2 cups cooked, the first three ingredients are what are needed for the Progressive Rice Cooker (which we recommend everyone getting).

Once rice is cooked add lime juice, cilantro, and vegetable oil. Mix well.

Add to tacos.

ENJOY!

Guacamole

You really can't go wrong with a good guacamole, and this one never lasts long. This recipe is very easy to make and extremely tasty.

Ingredients
3 avocados
1 large jalapeño, seeds removed
1/2 medium onion
1 medium tomato
salt and lime juice to taste

Directions
Dice up the jalapeño, onion, and tomato put in a medium size mixing bowl.

Cut avocados in half, remove pit, and scoop avocado out and add to the bowl.

Add salt and lime juice, a good shake of salt and about a two second squeeze of lime juice (we use the kind that comes in the little green plastic lime).

Using a potato masher (as shown at right) mash mixture to desired texture.

ENJOY!

Blender Salsa

I am very picky about what salsa's I will eat, they can't be too spicy, but they have to have good flavor and a little bit of a kick. We found this recipe on Pinterest, and it has quickly become our go to salsa. It's super easy to make, and only takes about 5 minutes. Definitely a keeper!

Ingredients
1/2 cup cilantro
1/4 tsp. garlic (1 clove)
1 jalepeño, most seeds removed (more seeds = more spice)
1 Tbps. lime juice (1/2 whole lime, juiced)
1/2 medium onion
1 28 oz. can whole tomatoes, which juice
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. cumin
2 10 oz. cans tomatoes with green chilies.

Directions
Put all ingredients in the blender, and hit liquify until all ingredients are well minced. Jeremy also hits mix a few times for good measure.

You can eat it right out of the blender, or if you let it refrigerate for an hour or more it will thicken up a little and let the flavors mix a little.

ENJOY!