RECIPE: BBQ Pork Carnitas with Warm Black Bean Spinach Ensalada

As part of the Eat Out at Home Challenge, Bill and I have been experimenting with some different Mexican flavors. After mixing up a batch of homemade 50/50 Wheat Tortillas, I grabbed some cooked Boston Butt (pork roast) from the freezer.

I love the flavor of Mexican barbecue sauce but I honestly have no idea what is in it or where to even begin guessing. As the meat defrosted in the microwave, I added barbecue sauce, cocoa powder, and cumin to a sauce pan. When the pork was heated, I shredded it with two forks and stirred it into the sauce, allowing it to simmer for about ten minutes.

Meanwhile, I prepared the warm black bean and spinach salad. This salad is super simple, and you can use fresh or (thawed) frozen spinach.

Frugal tip: When I have spinach starting to wilt but not yet rotten, I will stuff it into a freezer bag and place it in the freezer until needed. This works perfectly for a recipe requiring spinach that will end up cooked.

As I worked at the stove, I talked Bill through making his very first guacamole.

When we sat down for our meal, I felt as it we had visited a fine Mexican restaurant. Dinner was delicious and… dare I say it… better than anything at our favorite Hacienda.

BBQ Pork Carnitas

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Ingredients

  

• 2 to 3 cups prepared shredded pork
• 1 cup barbecue sauce
• 1 teaspoon cocoa powder
• 2 teaspoons cumin
• Salt and pepper to taste

Instructions

 

• Stir together barbecue sauce, cocoa powder, and cumin in a medium sauce pan. Add cooked, shredded pork and heat thoroughly.
• Serve on warm tortillas with choice of toppings.

Warm Black Bean Spinach Ensalada

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Ingredients

  

• 2 tablespoons olive oil
• 1 small onion diced
• 1 stalk celery diced
• 1 clove garlic pressed
• 2 cups cooked or canned black beans drained and rinsed
• 3 cups fresh spinach
• 1 can diced tomatoes in juice
• 2 teaspoons taco seasoning
• Salt and pepper to taste

Instructions

 

• Heat olive oil in a saute pan over medium-high heat. Add the onion, celery and garlic, cooking until softened.
• Stir in black beans, spinach, tomatoes, and taco seasoning. Cover and simmer until the spinach has wilted, stirring as needed.
• Adjust flavor with salt and pepper and serve.

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