Despite the unthinkable idea of turning on an oven in this blistering heat, a prepared meal is always appreciated in my household. Perhaps contrary to what you’d imagine to be the most desirable summer foods; cool, juicy, refreshing dishes, a spicy Mexican-inspired meal is great anytime.
I love a good dining ‘joint’. You know what I’m talking about; off the beaten path, rustic, serving honest, inspired food. My husband discovered such a place while the kids and I were road tripping through Arizona over Spring Break. He was looking at Yelp for something on our end of Boulder when he ran across glowing reviews for a Mexican food shack really, poised in a parking lot behind a small strip mall. The abundance of reviews piqued his curiosity and he sought them out with great end results.
When I say shack I mean just that. It is large enough only for the two men working there and their griddle. Patrons order at the window and wait for their affordable, delicious food to go. We’ve gone back as a family to pick up food (everything is To Go though there are some plastic chairs for those who wait or wish to gobble up the delectable fair in the parking lot) and have loved every meal. They make a pork and pineapple taco that is the inspiration for this recipe. I adore the combination of the slightly salty pork and the sweet pineapple (which can also be grilled if you have the time). The dish is simple, not over-dressed, which allows the fresh flavors to shine.
Turning on my oven is still fairly unimaginable however turning on my slow cooker is not! Preparing the pork shoulder is a snap. Mixing up flavorful ingredients, coating the pork then letting it slow cook all day yields perfectly succulent pulled pork. I loved it so much I’m sharing a second recipe using it later this week so be sure to come back for that!