Wednesday, February 6, 2013

Mango ColeSlaw on Nom-rritos

I would apologize for not having a creative and witty post title, but then again... I'm not really sorry. I'm lowering expectations, and am excited enough that I managed to post twice this week, let alone added witicism. Sorry I'm not sorry.

If you read yesterday, you may be fresh out of ideas as to what to do with 3 lbs of freshly pulled pork shoulder. Here's just one idea. When I was roasting the pork, it was my second day back from a South American business trip, during which I enjoyed some absolutely tremendous fruits, including pineapple, citrus, and mango. My gawd the mangoes. I'm tardy to the mango party. They're my grandfather's favorite fruit, but he likes his fruit crunchy (practically his bananas, too), so I never quite got on the mango band-wagon.

Until South America. It's different fruit down there. Like Italy is the only place I enjoy tomatoes. I have since found better mangoes here, but they're still quite difficult to find. If you can find them, it turns out they're fantastic in cole slaw. With which I put on top of the pork and wrapped the whole thing in a tortilla. Nom-rrito.

While I'm not a huge fan of barbeque, my favorite part was always slapping the coleslaw onto my pulled pork sandwich. While this pulled pork is rather neutral - missing the sweetness of barbeque, and only seasoned with Cuban spices - I think the mango adds the South American flare I wanted.

Carnitas with Mango Cole Slaw

Pulled Pork 
Tortillas of your choice
1 bag coleslaw mix (shredded cabbage and carrots) (alternatively: 1/3 head of green cabbage and a few carrots - all shredded)
1 mango (peeled, sliced into matchsticks)
1/2 cup of your favorite coleslaw sauce (confession: I used a jar)
1 lime

1. Assemble coleslaw: in a large bowl, combine the coleslaw mix and mango. Add the coleslaw dressing. Cut the lime in half, and juice one half. Add the juice to the bowl, and combine everything. Add salt and pepper to taste.
2. Assemble the Nom-rrito: In each tortilla, add some pork (to taste) and top with coleslaw. Cut the remaining half of lime into wedges and squeeze onto each serving as desired.  

If you make the pork in advance, this is a really quick weeknight fix!

1 comment:

  1. I'm not much of a barbecue person (thanks to a sudden and horrible aversion during my pregnancy), but I do like a good pulled pork-slaw combo. We're Carolina BBQ people when we do BBQ, which is vinegar based, and TH often makes a mustard-based slaw that is OMGamazing, but this looks a little fresher. I love mango, so the possibility of one making it into a slaw is slim to none (I can't be the only person who eats them over the sink, right?), but if it were to happen, I think I'd sing from the rooftops.