Have you noticed yet how into spicy, Mexican, southwestern inspired dishes I am right now? I’ve got even more coming! I’m trying to space them out for you, but really, I need to tell you about this pulled adobo chicken I’ve been making! So far, we’ve had this chicken on its own, on sliders, in a burrito bowl and these tacos!
And today is #tacotuesday, so what better day to share this recipe with you?
Oh guys, I really do love chicken pot pie’s rustic little sister. Or big sister. Or cousin. Whatever. I’m v much into the shepherd’s pie this year! And how fitting it is for a St. Paddy’s celebration.
To really develop the flavors in the beef and the saucey filling, I slow cooked the chuck steak in the crockpot for 8 hours with beef stock, tomatoes and red wine. The red wine deepens the whole flavor and really ups the ante on how freaking amazing your house smells when you make this! Plus, a whole bunch of cheese in the potatoes doesn’t hurt, either.
It took me forever to have pulled pork for the first time – as in, I’m pretty sure I was 27 or 28 by the time I took my first bite of a pulled pork sandwich. It really was love at first bite, as they say, and from that point on I’ve been a pulled pork convert, making this recipe in my slow cooker ever since.
I’ve played around with a few recipes and then really settled on how I like to make pulled pork. It all comes down to the toppings. I like a spicy topping – like those super spicy pickles from Trader Joe’s, jalapenos, a little touch of siracha. So because I like a lot of heat on top of my sandwich, I like to make the pork sweet. Balance, right?
