Family Table

By Lorie Thompson

Iam so excited when I have a recipe for a delicious and easy-to-make meal to share with you! This one is a goodie! Tear the page out or write the recipe down because your family will ask you to make this meal again.

I recently enjoyed a trip to Mexico with the Poss Realty group, and the best food we ate was the tasty tacos. I came home inspired to make a great taco. Here is my take on it. Start with a pork shoulder. Cut it into 3x4-inch chunks of meat. Using a heavy pot with a tight-fitting lid, brown each piece of meat in a small amount of oil. Season each piece with garlic salt as you turn it. Don’t overcrowd the pan. Remove each piece to a plate and hold until you are through browning all the pieces.

Into the pan, add 1-2 large onions roughly chopped. Add three (or more if you like spicy food!) Chipotle Peppers in Adobo Sauce. Add meat back into the pot. Add one 17oz Mexican Coca-Cola to the pot. This coke is flavored using cane sugar versus the US Coke with high fructose corn syrup. Just spend the extra buck and get the Mexicoke.

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

Cover the pot with a tight-fitting lid and cook in a 350-degree oven for 1 1/2 to 2 hours. Check and stir the meat on occasion. Do not let it get dry. Add a small amount of water if needed. Remove from the heat as soon as the meat is fork-tender.

While the meat is cooking, thinly slice a large shallot or red onion and cover in red-wine vinegar and a pinch of salt. Allow to marinate until meal-time

Make a quick lemon vinaigrette using 1/3 C fresh lemon juice, one garlic clove, one small tsp of dijon mustard, 1 tsp natural sugar or 1 tsp honey, 1/2 tsp salt, and 1/3 cup light oil. (I like vegetable oil for lemon vinaigrette but use what you want.) Whiz in a blender or finely chop the garlic and whisk until the lemon juice and the oil emulsify.

When ready to serve the meal, heat the tortillas (flour or corn as you desire.) Toss a couple of cups of fresh arugula with lemon vinaigrette until lightly coated. Layer the arugula on the warm tortilla. Place some of the shredded meat, onions, and peppers in too. Top with pickled shallots or red onions and Cotija Cheese. (Feta will work too.) Serve with a lime wedge for an extra shot of flavor.

The tangy lemon dressing and the bitter arugula create a perfect foil for the rich, sweet pork. The pickled onions and salty cheese take the flavor over the top. This economical meal is a winner. It will serve a large crowd or provide you with a couple of freezer meals.

Enjoy this at your family table. Hola, Amigo!