Pulled Pork Tacos

Servings:  6

• 2-2 1/2 lbs. boneless pork shoulder
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 2 tsp. ground cumin
•  1/2 cup apricot jam or preserves
• 2 jalapenos sliced into rings and seeded
• 1 red onion, roughly chopped
• 8 sm. flour tortillas or corn warmed
• 1 cup fresh cilantro leaves
• 1 lime, cut into wedges

1. Heat oven to 300°.  Place pork on two layers of aluminum foil.  Season pork with salt and pepper and cumin. Spoon jam over the pork turning to coat.  Scatter the jalapenos and onion around the pork.  Fold the double layer of foil around the pork and crimp edges to seal tightly.  Place in a baking dish.  Roast until for tender.  About 4 hours.  Let cool.
2. Unwrap pork, reserving juices and discard foil.  Use fork to shred pork.  Transfer to a bowl, pour cooking juices, onion, jalapeno over pork and toss. 
3. Serve with the tortillas, cilantro and lime wedges and BLACK BEAN AND CORN SALAD, if desired.

BLACK BEAN AND CORN SALAD

• 1 can black beans, rinsed and drained
• 2 cups of corn kernels (frozen)
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 tsp. ground cumin
• 2 tsp. hot sauce (tobasco)
• 1 lime, juiced
• 2 Tbsp. olive or vegetable oil
• salt and pepper

1. Combine all ingredients and let stand 15 minutes for corn to defrost.  Corn chills salad.

*This salad makes a healthy and great salsa by itself for tortilla chips too.

Hoisin-Glazed Chicken Thighs

Servings:  6           Hands on:  15 minutes

Total Time:  about 1 1/2 hours 

• 1/2 cup hoisin sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. seasoned rice-wine vinegar
• 1 Tbsp. honey
• 2 tsp. minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp toasted sesame oil
• black pepper to taste
• 12 boneless, skinless chicken thighs (about 2 lb), trimmed
• 1/4 cup minced scallions (optional)
• 2 tsp. toasted sesame seeds (optional)

1. Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, sesame oil, and pepper in a baking dish large enough to hold the chicken.  Transfer 1/4 cup of the mixture to a small bow, and reserve for glazing.  Add the chicken to the baking dish, turning to coat.  Cover and refrigerate for 1 hour.
2. Heat a grill or grill pan to medium-high (or, alternately, heat the broiler).  Grill the chicken 3 minutes per side, or until just cooked through.  Brush with some of the reserved glaze, turn, and cook 30 seconds more.  Move to a platter; shower with scallions and sesame seeds, if desired.  Serve with edamame-corn salad.

Edamame (Soybean) & Corn Salad                           
Servings:   6   Hands on:  10 min.      Total Time:  1 1/4 hrs.

• 2 Tbsp. balsamic vinegar
• 2 Tbsp. cider vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. ground cumin
• 1/2 tsp. onion powder
• 1 minced garlic clove
• 1 1/2 cups cooked edamame
• 1 1/2 cups fresh cooked corn
• 1/2 cup red bell pepper, diced
• 1/2 cup cilantro

In a small saucepan, combine vinegars, sugar cumin, onion powder and garlic.  Heat until sugar is dissolved.  Remove from heat.
Place edamame, corn, and red pepper in a medium bowl.
Pour vinegar mixture over vegetables.  Stir to mix.
Cover and chill 1 to 4 hours, stirring once.
Just before serving stir in cilantro.