So where in the world have I been and why have I gone totally awol.? Well, I could start listing excuses like how I have been so busy with family stuff, traveling, cooking (of course), and a bunch of other things but the truth is there has been some amount of procrastination involved. Okay, maybe a lot of it. Nobody’s perfect.
After I got home from traveling about a week and a half ago I decided to make some updates to my blog before diving back into to blogging. However, I am fully planning on starting back asap. I just have a few more things to get in order.
By the way, what do you guys think of my blog’s mini makeover? I was starting to get really tired of the old look and when I had a pause in posting and traffic anyway I thought I should take advantage of it.
Honestly, I don’t know why I haven’t posted this recipe yet though. I literally made it about a month ago and it has been sitting ready to post needing nothing more than a small post to go with it.
I barely even remember it. What I do remember is that it made me fall in love with the flavors of Jamaiican jerk. I will definately be doing that again.
These would be a great party appetizer or tail-gaiting snack. The flavors are bold , a little spicy, and super Yum!
- 1 (2 - 3 pound) pork shoulder or small pork roast
- 2 - 3 tablespoons Jamaican jerk seasoning (recipe follows)
- 1/2 cup water or chicken broth
- 4 large flour tortillas (I used homemade)
- 1 cup shredded Mexican blend cheese or cheese of choice
- 3/4 cup your favorite bbq sauce
- salt & pepper
- 1 1/2 cups prepared coleslaw mix
- 1/2 cup crushed pineapple
- 1/2 teaspoon salt
- 2 tablespoons mayonnaise
- 1 tablespoon cider vinegar
- Place meat in slow cooker, season with jerk seasoning, and turn heat to low. Cook for about 8 hours until very tender. Let sit until cool enough to handle then pull into shreds. Set 1 1/2 cups of meat aside and save the rest for another use (or more tortilla cups!).
- Preheat oven to 375 degrees F (190) C.
- Stir all ingredients for slaw together in small bowl and set aside.
- Cut each tortilla into 4 equal triangles. Press into cupcake or muffin pan and shape into cups.
- Fill each cup with about 2 tablespoons of meat and sprinkle with cheese. Bake for 5 -7 minutes until edges start to turn golden brown. Remove and cool for a few minutes until you can handle them. Top with bbq sauce and slaw and serve