Pulled Pork Tacos with Kale Slaw + Sautéed Mushrooms

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I am beyond ready for it to be Spring around here.  

Which is why I decided it was a good weekend for tacos.  We'll just be over here trying to jump start the season with warm weather food and see how that goes.  

These are certainly not traditional.  Much like I'm all about just "putting an egg on it", I like to turn everything into tacos.  Robert made a huge amount of pulled pork and I took it upon myself to use it in as many different ways as possible.  These tacos have been the winning meal so far.  

For a while I had this simple kale slaw stuck in my head, and wasn't really sure which tacos it would work best with.  The crunchiness ended up complimenting the pork and mushrooms really nicely.  When I made the slaw I skipped any kind of mayonaise or dressing altogether, this combo is as bare bones as it can get.   The sautéed mushrooms add a little bit of a kick, and topping off each taco with jalapeños is a must.    

Slow Cooked Mexican Pulled Pork
2 lbs pork shoulder, fat trimmed
2 teaspoons cumin
6 garlic cloves, peeled and chopped
1 red pepper, sliced into small strips
1 teaspoon chipotle chile powder
1 teaspoon adobo chile powder
1 teaspoon salt
1 teaspoon ground black pepper

Place the pork shoulder in a slow cooker.  In a small bowl, mix cumin, chile powders, salt, pepper and evenly spread over the pork.  Add the garlic and red pepper.  Cook pork on low for 8 hours.  Once finished, shred the meat with a fork.   

Kale Slaw
8-10 kale leaves
1 and 1/2 cups red cabbage, shredded

Using a sharp knife, cut the middle stem from the kale leaf so you're left with two pieces.  Once you have all the pieces cut, stack the halves, about 5 at a time on top of each other going the same direction.  Roll the leaves up tightly so they form a log.  Chop the log crosswise about 1/4 inch at a time until you're left with thin strips.  Pour into a bowl and mix with red cabbage.   

Sautéed Mushrooms
2 cups baby bella mushrooms, sliced and cleaned
1/2 teaspoon cumin
1/4 teaspoon chile powder
1/2 teaspoon adobo seasoning
Pinch of salt
*Note seasoning measurements are approximate and can be adjusted to your liking

In a small bowl mix the mushrooms with cumin, chile powder, adobo seasoning and salt.  Over medium heat, sauté the mushrooms until soft.  Serve warm.