I Like Big (Pork) Butts, and I Cannot Lie

I have recently hit 10,000 views; a GIANT shout out to all of you for making this milestone a reality! This recipe is a celebration of your support! And what better way to celebrate 10,000 views than with a new culinary challenge? Here’s my take on a classic Mexican dish, tacos, with homemade pork butt, refried beans, and brussel sprout slaw.

Ingredients (Pork Butt):

  • 1.5 pound pork butt
  • 3/4 can Guarana (it’s a Brazilian soda; Sprite is appropriate alternative)
  • 1 chopped small onion
  • 1 teaspoon garlic powder or 3/4 garlic gloves
  • 1 1/2 teaspoon cumin
  • salt and pepper

How to (Pork Butt):

  1. Sear all the sides of pork butt to cultivate a rich flavor.
  2. In a crock pot, put in onions and meat. Add in the soda and spices.
  3. Cook on high for 5 hours then low for 3 (or low for 8, or high for 6)
  4. When the meat shreds easily, and its done.

Ingredients (Refried Beans):

  • 1 can black beans
  • 1 cup “butt stock”
  • 1 bay leaf

How To (Refried beans):

  1. Take about a cup of liquid from the pulled pork.
  2. Pour the liquid into a pan, then add in black beans and bay leaf.
  3. Cook on a low simmer until most of the liquid is gone, then puree this in a blender or food processor.

How To (Brussel Sprouts Slaw):

  1. Shred 3-4 brussel sprouts
  2. Add the juice of 1 lime, some salt and pepper, and a pinch of garlic powder.

NOW, for the tacos!!

  1. Bake the corn tortillas for 10 minutes in the oven until crisp.
  2.  Pile on beans, meat, avocado, slaw, and fresh cilantro.
  3. If you’re looking for a kick, drizzle with hot sauce.

DSC_0343    DSC_0334  DSC_0336   DSC_0337      DSC_0324     DSC_0321

Banana Bread with Spicy Dark Chocolate Chunks

We’ve all seen enough rom-coms and read enough novels to know that looks aren’t everything…often more trouble than they’re worth. So why are we chucking our fruits the minute they show a little age? The bananas I used in this recipe were completely brown, but that only meant they were extra sweet and easily mashed.

This banana bread has a perfectly moist center, cased in a crunchy sweet crust. For a unique flavor twist, I chose to compliment the strong banana flavor with chunks of Lindt’s dark chocolate with red pepper flakes; an unexpected palate delight!


  • 1 1/2 cup flour
  • 2-3 ripe bananas
  • 1/2 cup sugar
  • 1 beat egg
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 4 pieces Lindt dark chocolate with red pepper flakes (or normal dark chocolate)
  • 1/3 cup melted butter

How To:

  1. Preheat the oven to 350
  2. Mash bananas in a bowl.
  3. Add melted butter to bananas and mix.
  4. Add egg, salt, cinnamon, vanilla, and baking soda. Mix well.
  5. Add the sugar and flour. Once it is thoroughly mixed, fold in dark chocolate chunks.
  6. In a well greased loaf pan, pour in the batter.
  7. Cook for 1 hour, or until an inserted knife comes away clean.
  8. Allow to cool completely on rack.

DSC_0007 DSC_0008 DSC_0012     DSC_0019 DSC_0026  DSC_0028  DSC_0030