The Anti-Chicken Fingers Recipe - Mango Pulled Pork Sandwiches

I'm obsessed with pulled pork! I am always on the lookout for restaurants that have the best of the best and now I'm on the hunt for the best pulled pork recipes. This recipe has a touch of spice and mango which practically shouts out SUMMERTIME!  Enjoy this with your family on your backyard picnic table covered in a checkered cloth and fresh lemonade.

Mango Pulled Pork Sandwiches
for the spice rub:
1 1/2 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper

2 lb pork tenderloin
1/4 cup chili sauce
1/2 cup apple cider vinegar
2 teaspoons freshly ground black pepper
2 teaspoons salt
1/2 cup coconut milk
1 1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 jalapeno, minced
2 mangos, cubed
1 onion, chopped
1 shallot, chopped
2 cloves garlic

Directions:
Mix the ingredients for the rub together and coat pork evenly. Sear the pork on all sides in a hot pan. Add all remaining ingredients to slow cooker. Add tenderloin. Cook on low for 8 hours. Shred pork and mix with sauce in slow cooker. Serve on buns.

Buon Appetito!
Leah

The Anti-Chicken Fingers Movement - Classic 70s 7-Layer Dip

Tonight is a big night for America.  Madonna is playing in the halftime show at the Superbowl!!!  I know most of you are just as excited as I am!  And if you happen to be a New England or Giants fan, then it's an even more exciting night for you!  There are a million recipes for a seven layer dip; everyone has different tastes.  And this recipe suits my tastes...and hopefully yours.  :)  (p.s. I left off the olives in my version...you can too!)

Classic 70s 7-Layer Dip

From the Kitchen of Deep South Dish 

1/4 cup of sour cream
1/4 cup of mayonnaise
1 (10 ounce) can of refried beans
1 package of taco seasoning
2 avocados
Juice of half a lime
Pinch of kosher salt
3 turns of the pepper grinder
1 cup of finely shredded cheddar cheese
1 medium tomato, cleaned, seeded and chopped
1/4 cup of sliced black olives
1 green onion top, sliced

In a small bowl, blend the sour cream and mayonnaise together; set aside. In another small microwave bowl, add the refried beans and warm for 1 minute, stir in the taco seasoning and mix well. Scoop out the avocados into another medium sized bowl, add the lime juice, salt and pepper and mash together using a potato masher.

Layer in a clear, glass pie plate as listed below, but leaving a small border around the edge for each layer, so that each layer shows on the outside. Layer in order as follows:

Layer 1 - Seasoned Refried Beans
Layer 2 - Avocado
Layer 3 - Sour Cream Mixture
Layer 4 - Finely Shredded Cheddar Cheese
Layer 5 - Chopped Fresh Tomatoes
Layer 6 - Sliced Black Olives (no thanks!)
Layer 7 - Sliced Green Onion

Serve immediately with tortilla chips.

The Anti-Chicken Fingers Movement - Carolina Barbecued Pork

If you're in the Carolinas, then it may feel like tomorrow is going to be the first day of spring, rather than winter.  With a balmy 75 degree high today and a chance of thunder this evening, who would know the difference!  Though my Christmas tree is telling a different story.  What a better way to celebrate the arrival of any new season than Carolina Barbecued Pork.  This slow-cooker recipe is the bomb!   So flavorful and the meat is so tender.  Serve with baked beans, mac n cheese...if the weather is just as nice where you are, open up a few windows and enjoy this "barbecued" dinner.

Carolina Barbecued Pork



2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
4 to 6 pounds boneless pork loin
2/3 cup cider vinegar
1/2 cup water
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
hamburger buns
cole slaw, optional

Directions

1. Place onions in stoneware.
2. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
4. Cover and refrigerate remaining vinegar mixture.
5. Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Shred meat and chop onions.
6. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

Original Recipe

Holiday Recipe Spectacular - Appetizer - Easy Veggie Dip

My mom started to make this a few years ago and it's way better than your plain ol' ranch dip.  Quick and easy to whip up...perfect with veggies and chips!

Easy Veggie Dip


ranch dip mix
1 cup sour cream
1 1/2 cup shredded cheddar cheese
1/2 cup bacon bits

Mix and refrigerate for at least an hour.  Serve with veggies and we like our Ruffles with Ridges for this one too!
Photo Credit