Thank you for just reading the longest title in the history of my blog!
For several weeks, I have wanted to make a shredded meat sandwich. I really wanted to have turkey sandwiches, but I could not find a turkey in the store to save my life. Plus, turkey breast is so expensive!
I finally decided to stick with either beef or pork – and pork won out! I love pork – it is my favorite meat! I really haven’t been cooking a lot of meat, but the crock pot is an easy way to cook a lot of food, and not heat up the house.
I love cooking pork just in its own juice – no tomatoes or BBQ sauce. This is the way my dad makes it, and it is my favorite!
We skillfully hand mix this traditional Caribbean spice blend from toasted onion, garlic, salt, cumin, Mexican oregano, black pepper and chiles. This Caribbean Style blend has very little heat, about a 2 on a scale of 1 to 10, but lots of zip.
And you can win a 2.5 ounce bottle of this spice blend! Scroll to the bottom of this post to find out how, or view my wonderful pictures and recipe!
Shredded Pork Sandwiches with Poblano Peach Salsa
Print this recipe!
4 lb pork tenderloin
1 large onion, peeled, cut in half, and cut into slices
6 cloves garlic, crushed and peeled
1 tbsp Caribbean Style Adobo spice blend
4 cups vegetable broth (or water)
Place the pork in a crock pot (I used a 5 quart). Add the onions and garlic. Sprinkle on the seasoning, and add the broth. I cut the pork in 2 pieces because it was so long
Cook on low 8-10 hours, or high 4-6 hours – depending on your crock pot.
About an hour before you would like to eat, use a fork to shred the pork.
Let cook another hour, and then serve.
Poblano Peach Salsa:
1 poblano pepper
2 cups diced fresh peaches
2 cloves garlic
1 handful fresh cilantro
Roast the poblano pepper, either on a grill or over a gas burner on a stove. Using tongs, rotate frequently, until the pepper is charred and feels soft. Remove, and let cool.
No, my stove is not spotless. I use it a lot, and it shows!
Dice the pepper (removing the seeds – or not!), and place in a food processor with the peaches and garlic. Pulse to combine. Add in the cilantro and pulse again. Add salt to taste.
I also made Chia Pan Bread for the sandwich part of this – but I veganized it! I know some of you have been waiting for this – so here you go! I love this bread because it is a grain free alternative to a tortilla – and it doesn’t break when you fold it! I have made a ton of grain free tortillas, but almost none of them have held together for me except this one!
Vegan Chia Pan Bread
Print this recipe!
1/4 cup chia seeds, ground into chia meal in a coffee grinder or high speed blender
1/4 cup raw buckwheat groats, ground into flour in a coffee grinder OR 1/4 cup flour of your choice
1/4 cup additional buckwheat flour (or flour of your choice) for rolling out the pan bread
2 tsp baking powder
1/4 tsp salt
1/2 cup warm water + 2 tbsp ground flax
Make the flax egg by combining 1/2 cup water and 2 tbsp ground flaxseed. Set aside to let gel.
Combine the chia meal, 1/4 cup of the buckwheat flour, baking powder, salt and flax egg. Add any other seasonings you would like – I added 1/2 tsp Carribean Style Adobo). Stir to combine. Dough will be sticky, but will hold together.
Heat a small skillet over medium heat. Divide the dough into 4 pieces. Using the additional 1/4 cup flour, roll out the pan bread.
Cook each pan bread for 2-3 minutes on each side. Cool on a wire rack.
Now to put it all together … I served mine with shredded lettuce, sliced grape tomatoes and black beans.
And extra salsa of course!
****This giveaway has ended. Stayed tuned for more giveaways in the near future!****
Now for the giveaway! To enter you must:
1. Leave me a comment telling me what you would make with this spice blend.
2. Follow me on Facebook
3. Follow me on Twitter
4. Follow me on Pinterest
5. Subscribe for email updates from The Healthy Beehive
Please leave a separate comment for each entry, and you MUST leave an e-mail address or way for me to contact you. The winner will be randomly picked on Friday, July 27 at 12pm Mountain time.
This is linked to Mix it Up Monday.