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Apple Ginger Pork Tostadas with Pineapple Slaw

3 March, 2014 by Sloane 1 Comment

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I’m really excited to share this recipe with you guys. This recipe actually starts with a Cider, Angry Orchard Cider to be exact. This isn’t something I usually drink or cook with. I found one in our refrigerator a while back. I’m not even sure where it came from, but I’ve been brainstorming recipe ideas for weeks now. I’d like to add Angry Orchard has one of the coolest tap handles.

Apple Ginger Pork Tostadas with Pineapple Slaw (11)

The Ginger was throwing me off, but I figured, I’ve give it a try, and I’m glad I did. The Apple and Ginger flavor were perfect with the Pineapple Slaw.

Growing up, I hated cabbage and that included slaw! I’m not sure what changed but recently, I’ve started liking it. It’s crazy how your taste buds change. I still HATE sauerkraut, though. The addition of Pineapple really made this dish. It added a nice sweetness to the spicy BBQ sauce I used.

Apple Ginger Pork Tostadas with Pineapple Slaw (6)

I’m also in love with my slow cooker. I can prep everything before work, and when I get home the house smells amazing and dinners finished! The best part, it’s a one pot meal! Win Win!

Apple Ginger Pork Tostadas with Pineapple Slaw (8)

Any BBQ sauce will work for this recipe, but I recommend trying something with a little heat. The slaw helps cool the spicy but adds an extra layer of flavor.

You can also make these ahead and assemble when ready to eat. Honestly, it’s the prefect meal. It’s a full meal on a crispy tostada.

Weekend Recap

Friday night, we had dinner with our friends Brent and Leaha, in Lake Worth at Havana Hideout.

We started with a massive plate of nachos, and I had the What Guy Ate {the restaurant was featured on Diners, Drive-ins, and Dives.} My dish came with a Half Cuban Sandwich, Fish Taco, and Pianono, and Huck ordered a Tamale. Everything was really good.

Havana Hideout (1)

Havana Hideout (2)

After dinner, we went to a bonfire on the beach. This is my new favorite thing to do, now! Unfortunately, it was the last one until September.

Lake Worth Bonfire

Saturday, we were sitting around the house. I went out to walk the dogs and told Huck to get ready. We were leaving. I was way to nice outside to be suck inside. We started the day at Guacamole in Jupiter Farms.

We started with the best tortillas chips EVER! The were thick and crispy. Man they were good!

guacamole (2)

Huck ordered Steak, Chicken, and Shrimp Fajitas

and I ordered Tamales and Chicken Tacos.

We ate this for 2 more meals, too. They didn’t mess around with portions.

After dropping our leftovers off, we headed to TBC to grab a growler.

Tequesta Brewing Company

With a growler of Gnarly Barley in hand, we made our way to the beach.

Jupiter Beach (2)

Jupiter Beach (3)

Saturday, we went to the beach, went swimming at our neighborhood pool, and grilled outside. We acted like real Floridians.

Jupiter Beach (1)

Husky

Red Snapper Fish Packets (1)

Red Snapper Fish Packets (2)

 

Apple Ginger Pork Tastadas with Pineapple Slaw

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Serves 4 Servings {2 tostadas each}

Ingredients

  • 8 Corn Tortillas
  • Cooked Apple Ginger Cider Pulled Pork ({See Recipe})
  • BBQ Sauce (I used Honey Habanero)
  • Pineapple Slaw ({See Recipe})

Directions

Preheat oven to 400 degrees. Place corn tortillas on a baking sheet in a single layer, and bake until crispy, about 10 minutes. Remove from oven.
In a large bowl, combined Pork and BBQ sauce.
Top each Tortillas with BBQ Pork mixture. Add a spoon full of Pineapple Slaw.
Drizzle with extra BBQ sauce and ENJOY!
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Apple Ginger Pulled Pork

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Ingredients

  • 3lb Pork Tenderloin (Excess fat removed)
  • 4oz Apple Ginger Cider (or Apple Cider)
  • 3 cloves Garlic (Chopped)
  • 1 teaspoon Ground Red Pepper Powder
  • 1 teaspoon Onion Powder
  • 1 cup Chicken Stock

Directions

Combined all ingredients in slow cooker. Cover with lid and cook for 4 hours on high or 8 hours on low.
Once meat is done, remove to bowl and shred with forks. Meat should just fall apart.
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Asian Slaw

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Ingredients

  • 1/4 Head Cabbage (Shredded )
  • 1/2 Bell Pepper (Thinly Sliced )
  • 2 Scallions (Sliced)
  • 1 Carrot (Shredded)
  • 1/4 cup Plain Greek Yogurt
  • 1/8 Low Fat Sour Cream
  • 1-2 tablespoon Honey (Depends on how sweet you want it. )
  • 1/8 cup Red Wine Vinegar

Directions

Combined Cabbage, Peppers, Scallions, and Carrots. (I used my food processor for the veggies)
In a small bowl, combined Yogurt, Sour Cream, Honey, and Red Wine Vinegar.
Serve on the side or on top of Asian Tuna Burgers.
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Filed Under: Beer, Beer Recipes, cider, life, Meat & Chicken, Salads, Sides Tagged With: angry orchard, apple ginger, guacamole, havana hideout, lake worth bonfire, pineapple slaw, Pork Tostadas, TBC, Tequesta Brewing

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Comments

  1. Anonymous says

    4 March, 2014 at 7:56 AM

    Love it when you share your Life and the food you make. You know I’m not in to the beer but I can sub. the ingredients. Ginny looked like he was waiting for anything to drop off the grill and the bean and potatoes looked yummy. I need a trip to the ocean. Weather gives ya spring fever.

    Reply

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Hi. I'm Sloane. I'm a Food and Beer Blogger in South Florida. I'm married and have two furry children. Life Food and Beer follows me as I explore the world eating and drinking along the way.

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