Cuban Pulled Pork & Aunt Mary’s Mango Chutney {salsa}

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A few weeks ago we went to a dinner for hub’s cousin who is getting married in a few weeks. Her Grandmother, Hub’s Aunt Mary made all the food. Aunt Mary did pulled pork and Mango Chutney (kinda more like a salsa to me, probably why i liked it!) that was just terrific! 

cuban

Cuban pulled Pork

1 to 2 lb pork loin

1/2 cup olive oil

2 T fresh oregano

Juice from 1 lime & 1 orange

1 t cumin

4 cloves garlic

4 oz crushed pineapple

1 bay leaf

Salt & pepper pork loin, place in crock pot; add all remaining ingredients, except bay leaf, to a mini food processor. Zap and pour over pork. Add bay leaf. Set on Low for 6-8 hours. use 2 forks to shred pork.

 

Aunt Mary’s Mango Chutney

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4 pitted mangos, chopped

sm can of crushed pineapple, drained

1/2 cup brown sugar

2 t kosher salt

2 T cider vinegar

1 jalapeno pepper, seeds & ribs removed

1 T grated fresh ginger root

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place all ingredients in sauce pan, bring to boil, reduce heat and simmer 20 mins. Cool completely and serve. I cut the recipe way down and only used 1 mango since it was just for us. It was yummy!!

 

mango chutney

Serve with black beans and rice for an authentic Cuban meal! It was awesome!!

Enjoy!

Mama Bird

Menu/Weekly Planning

What’s on the agenda for the week? Well, this week I am going to attempt to avoid wheat (gluten). I think the only chance to make this successful is to PLAN.  For breakfast we are going with protein and fruit, ie bacon or turkey sausage and a piece of fresh fruit (ruby red grapefruit is my fav). Lunch will consist of roll ups veggies and fruit. and now for dinner.

Sunday~ Cuban pulled pork, Mango Salsa and black beans

Monday~ Perfect Roasted Chicken, peas & salad

Tuesday~ Honey Lime Chicken Enchalidas

( Pintrest inspired;using leftover chix)

Wednesday~Freezer Cooking ( chili, veg soup, something)

Thursday~ Leftover Buffet for boys (Mama’s Craft night)

What’s your family eating?

xoxo, Mama Bird

Mama Perk’s {melt in your mouth} Drip Beef

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This is the most delicious, moist, tasty beef I have ever made. It is so simple to make and could easily be done in the crock pot.  I got the inspiration from my girl Katie over at The Perks and I put a little twist, just cause I never leave anything alone!

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chuck roast (mine was 2.5lbs)

3 T butter

2 T olive oil

1/2 packet ranch dressing

1T Good Seasons Italian dressing powder

2 large onions, sliced

1 can beef broth

1 cup water

1 T soy sauce

8 oz jar peperoncini with juice

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Place butter & oil in large Dutch oven, stir in dressing powder and sear beef apx 5-7 mins on each side. Get a nice brown caramelized sear.

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Remove meat, set aside to rest, add onions and soften.

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Add beef back to pot and add broth, water and peperoncini to pot. Set on low and cook ALL day. I cooked mine on super low for 6 hrs.

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I did my meat the day before we wanted to eat it, I would advise you to do the same. If you will allow meat to sit overnight in the fridge all the fat (there’s a TON of it) will rise to the top, solidify and you can scrap it all off. Reheat and shred with 2 forks. 

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I served mine with toasted onion rolls, topped with Swiss cheese and the peperoncini.

No joke this was DELISH!!!!!!

I will be making this again.

Ta-Ta for now- Mama Bird