2-1/2 – 3 lb pork shoulder roast
1 tsp garlic powder
1 tsp salt
½ tsp pepper
½ tsp tumeric
1 tsp cinnamon
½ tsp ginger
½ tsp cumin
¼ tsp cayenne
4 cloves of garlic
2 onions, sliced
1-1/2 cups sweet, white wine or stock
Combine spices and rub well into pork shoulder. Using your knife, make 4 slits in various spots around the the piece of meat. Tuck each garlic clove into the holes. Rest the roast on top of half the onion slice then cover the top of the roast with the remaining onions. Add the liquid and cook on low for 5-6 hours or until the meat is tender and pulls apart easily with two forks. Once cooked, shred and serve.
Spicy Peach Salsa
2 large Peaches, sliced as thin as possible
½ Red Onion, slivered
1 Jalapeno, slivered
1 not quite ripe Avocado, slivered
Juice of 2 limes
Handful of Cilantro (about ¼ cup chopped)
¼ tsp Salt
Add all the ingredients together in a bowl and toss carefully to combine. Serve with pulled pork and warm corn tortilla.
2 cups Masa Harina (Corn Flour)
½ tsp salt
½ tsp chili powder
1-1/2 – 2 cups of hot water
Combine first three ingredients in a bowl and slowly add water. You may not use it all. You just want to add enough to get a good dough. The dough should be firm and springy versus dry or sticky. Cover the bowl and let the dough rest for about an hour.
Using an ice cream scoop, level off rounds of dough. Place the dough between two sheets of plastic (I cut up a gallon size freezer bag into two round sheets). Place a heavy glass dish on top and press into shape. If you have a tortilla press, even better, but this will work just as well. Preheat skillet and then place flattened tortilla in the hot pan and cook for about 1 or 2 minutes per side. This should be enough for about 12 – 6 inch tortillas.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.