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in Recipes

RECIPE: BBQ Pork Carnitas with Warm Black Bean Spinach Ensalada

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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.

BBQ Pork Carnitas with Warm Spinach Black Bean Ensalada from www.MeetPenny.com

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.

BBQ Pork Carnitas with Warm Spinach Black Bean Ensalada from www.MeetPenny.com

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.

BBQ Pork Carnitas with Warm Spinach Black Bean Ensalada from www.MeetPenny.com

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.

The Eat Out at Home Challenge at www.MeetPenny.com

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Filed Under: Recipes Tagged With: eat out at home, Kid Friendly, Main Dishes, Pork, Recipes, Salads, Side Dishes, Stove Top Meals

About Tabitha

Hi! I'm Tabitha! But, I bet you expected someone named "Penny." Long story made short, Penny is the coupon binder I started in 2010 when we were totally broke... as in BANKRUPT. Now, as a mom of five, I make 6-figures a year working at home and share ways to help you move from penny to profit while you raise a family with sense on cents.

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Comments

  1. Paige says

    February 21, 2013 at 7:06 am

    This looks so yummy! All I need is the spinach and we can try it tonight :). Thanks for sharing!

    Reply
    • Penny says

      February 21, 2013 at 6:59 pm

      I hope you enjoy it, Paige!

      Reply

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