Here is my weekend project. When I saw that egg beater fabric I knew it needed to become an apron. And the trim fabric was so fun, it reminded me of some kind of food… like donuts or eggs (do those remotely look the same?) As I sewed this apron, I decided to give it a name: “Can’t Beat this Apron.” I know, I know… very puny, but it I couldn’t help myselft. The pattern is from my much talked about favorite apron book… Retro Aprons. I love the generous pockets and the simple design. I will be putting this apron on my Etsy store tomorrow… if I can bear to part with it.
I also turned my leftover pork into delicious tacos. The recipe is from my brother Jordan and it has a real “Make it Do” story.
He made pulled pork sandwiches for a party and ended up having a lot of leftover pork. As good as the sandwiches are, you can only eat so many! So Jordan set out to remake the pork into something wonderful. The result was this recipe. Because Jordan’s pork was already cooked, he put the pork into a pan on the stove top. Then he added the pepsi, brown sugar, chili powder, paprika, cumin and a little orange zest. He covered the pan with a lid and let the whole thing simmer for an hour at low heat so the flavors could work it’s way into the pork. That is exactly what I did with my leftovers.
But in case you don’t have leftovers, here is the complete recipe starting with uncooked pork.
- 2 lbs. Boneless Country Style Pork Ribs, pork shoulder, or pork butt
- Kosher salt
- Coarse black pepper
- 1/2 cup brown sugar or to taste
- Mexican chili powder (hot preferred)
- Paprika (smoked preferred)
- Dash of Cumin
- Bay leaves whole
- 1 12 oz. Pepsi
- Liquid smoke (optional)
- ¼- ½ orange zested (optional)
1. In a large oven-proof pan with a tight fitting lid, add 2-3 TBS olive oil and heat to medium high
2. Season pork with kosher salt and course black pepper. Coat generously all sides.
3. Sear on all sides
4. Add brown sugar, shake chili powder generously over the browned pork, and add a bay leaf
5. Add 4 oz of Pepsi
6. Heat oven to 225 degrees.
7. Set rack to half
8. Cook for 4-6 hours
9. Remove bay leaves
10. Shred or pull
11. Add the rest of the Pepsi
12. Add a dash of cumin and paprika to taste
13. Cook for 2 more hours
Corn tortillas (fresh is best!)
Brush a little butter on the tortilla, add grated cheese and top with another tortilla brushed with butter, and cook on a hot griddle until lightly brown. (Jordan likes to let some of the cheese spill out so it toasts a little… yum)
These mini quesadillas are the best thing by far to hold your taco together!
Take cooked corn tortillas, add pork, top with chopped cabbage, pico de gallo, chopped cilantro and a squeeze of lime. I also add Tabasco Chipotle sauce.
That’s it. Bueno Appetito.