Hey everyone! First time posting photos on here, so forgive me if they're fouled up! :)
My husband James and I have been cutting out carbs, so I've been busy trying to come up with fresh meals to keep things interesting.
I found a teeny little pork shoulder in the discounted meat bin (which we affectionately call the "used meat section') at Safeway, so figured doing some pulled pork would be good, since it never hurts to have some of that in the fridge! Rubbed it with a little olive oil and dusted with some chili rub, and put it on the MAK at 225°. Pulled it when the probes slid in nice and easy and IT was about 200°.
http://s649.photobucket.com/user/SmokinKat/media/20161008_194107_zpsdu4jv8a1.jpg.html
Shredded up nicely
http://s649.photobucket.com/user/SmokinKat/media/20161008_194444_zpsncwbkxzb.jpg.html
I remembered the last time we went low carb, we both enjoyed making 'cheese chips'. They're nothing more than little piles of shredded cheese that you bake until they're crispy. I figured, hey maybe we could make some taco shells out of cheese, too! They turned out gigantic, but worked great for the pulled pork tacos!
Here's what they looked like finished:
http://s649.photobucket.com/user/SmokinKat/media/20161008_183056_zpsmohaovkl.jpg.html
Basically just put parchment paper down on a cookie sheet and sprinkled out a big circle of shredded cheese, then put on the grill at 375° for about 15 minutes until they were starting to brown.
Then while they were still flexible, I draped them over a couple spoons so it would make a little valley for the ingredients when it cooled and solidified.
http://s649.photobucket.com/user/SmokinKat/media/20161008_181104_zpsimvygsg1.jpg.html
Worked out pretty darn good!
http://s649.photobucket.com/user/SmokinKat/media/20161008_181112_zpsnk6sirz6.jpg.html
Loaded up with some pork:
http://s649.photobucket.com/user/SmokinKat/media/20161008_194602_zpswgsrx7tk.jpg.html
And then topped with some fresh made mango salsa (YUMMMMM)
http://s649.photobucket.com/user/SmokinKat/media/20161008_194708_zpszmtsnukf.jpg.html
These were a huge hit with James, who didn't mind a bit that the shells were three times the size of normal taco shells.
Salsa was:
1 can diced tomatoes
1 cup frozen mango chunks (thawed and diced)
1 medium sweet onion
3 little jalapenos from our garden
an ungodly amount of cilantro, since that's just how we roll
The shells were just about perfect, actually! They gave it some crunch, but had a little 'give' to them, so when you bit into it, the whole thing didn't shatter into a million pieces like the store bought corn ones usually do.
My husband James and I have been cutting out carbs, so I've been busy trying to come up with fresh meals to keep things interesting.
I found a teeny little pork shoulder in the discounted meat bin (which we affectionately call the "used meat section') at Safeway, so figured doing some pulled pork would be good, since it never hurts to have some of that in the fridge! Rubbed it with a little olive oil and dusted with some chili rub, and put it on the MAK at 225°. Pulled it when the probes slid in nice and easy and IT was about 200°.
http://s649.photobucket.com/user/SmokinKat/media/20161008_194107_zpsdu4jv8a1.jpg.html
Shredded up nicely
http://s649.photobucket.com/user/SmokinKat/media/20161008_194444_zpsncwbkxzb.jpg.html
I remembered the last time we went low carb, we both enjoyed making 'cheese chips'. They're nothing more than little piles of shredded cheese that you bake until they're crispy. I figured, hey maybe we could make some taco shells out of cheese, too! They turned out gigantic, but worked great for the pulled pork tacos!
Here's what they looked like finished:
http://s649.photobucket.com/user/SmokinKat/media/20161008_183056_zpsmohaovkl.jpg.html
Basically just put parchment paper down on a cookie sheet and sprinkled out a big circle of shredded cheese, then put on the grill at 375° for about 15 minutes until they were starting to brown.
Then while they were still flexible, I draped them over a couple spoons so it would make a little valley for the ingredients when it cooled and solidified.
http://s649.photobucket.com/user/SmokinKat/media/20161008_181104_zpsimvygsg1.jpg.html
Worked out pretty darn good!
http://s649.photobucket.com/user/SmokinKat/media/20161008_181112_zpsnk6sirz6.jpg.html
Loaded up with some pork:
http://s649.photobucket.com/user/SmokinKat/media/20161008_194602_zpswgsrx7tk.jpg.html
And then topped with some fresh made mango salsa (YUMMMMM)
http://s649.photobucket.com/user/SmokinKat/media/20161008_194708_zpszmtsnukf.jpg.html
These were a huge hit with James, who didn't mind a bit that the shells were three times the size of normal taco shells.
Salsa was:
1 can diced tomatoes
1 cup frozen mango chunks (thawed and diced)
1 medium sweet onion
3 little jalapenos from our garden
an ungodly amount of cilantro, since that's just how we roll
The shells were just about perfect, actually! They gave it some crunch, but had a little 'give' to them, so when you bit into it, the whole thing didn't shatter into a million pieces like the store bought corn ones usually do.
