James and I have been cutting out carbs, so I've been busy trying to come up with fresh meals to keep things interesting.
I found a teeny little pork shoulder in the discounted meat bin at Safeway, so figured doing some pulled pork would be a good place to start. Rubbed it with a little olive oil and dusted with some rub, and put it on the MAK at 225°.
Isn't it just the cutest little thing?
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Shredded up nicely
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I remembered the last time we went low carb, we both enjoyed making 'cheese chips'. They're nothing more than little piles of shredded cheese that you bake until they're crispy. I figured, hey maybe we could make some taco shells out of cheese, too! They turned out HUGE, but worked great for the pulled pork tacos!
Here's what they looked like finished:
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Basically just put parchment paper down on a cookie sheet and sprinkled out a big circle of shredded cheese, then put on the MAK at 375° for about 15 minutes until they were starting to brown.
Then while they were still flexible, I draped them over a couple spoons so it would make a little valley for the ingredients when it cooled and solidified.
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Worked out pretty darn good!
Loaded up with some pork:
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And then topped with some fresh made mango salsa (YUMMMMM)
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These were a huge hit with James, who didn't mind a bit that the shells were three times the size of normal taco shells.
Salsa was:
1 can diced tomatoes
1 cup frozen mango chunks (thawed and diced)
1 medium sweet onion
3 little jalapenos from our garden
an ungodly amount of cilantro, since that's just how we roll
The shells were just about perfect, actually, they gave it some crunch, but had a little 'give' to them, so when you bit into it, the whole thing didn't shatter into a million pieces like the store bought corn ones usually do.
I found a teeny little pork shoulder in the discounted meat bin at Safeway, so figured doing some pulled pork would be a good place to start. Rubbed it with a little olive oil and dusted with some rub, and put it on the MAK at 225°.
Isn't it just the cutest little thing?
Shredded up nicely
I remembered the last time we went low carb, we both enjoyed making 'cheese chips'. They're nothing more than little piles of shredded cheese that you bake until they're crispy. I figured, hey maybe we could make some taco shells out of cheese, too! They turned out HUGE, but worked great for the pulled pork tacos!
Here's what they looked like finished:
Basically just put parchment paper down on a cookie sheet and sprinkled out a big circle of shredded cheese, then put on the MAK at 375° for about 15 minutes until they were starting to brown.
Then while they were still flexible, I draped them over a couple spoons so it would make a little valley for the ingredients when it cooled and solidified.
Worked out pretty darn good!
Loaded up with some pork:
And then topped with some fresh made mango salsa (YUMMMMM)
These were a huge hit with James, who didn't mind a bit that the shells were three times the size of normal taco shells.
Salsa was:
1 can diced tomatoes
1 cup frozen mango chunks (thawed and diced)
1 medium sweet onion
3 little jalapenos from our garden
an ungodly amount of cilantro, since that's just how we roll
The shells were just about perfect, actually, they gave it some crunch, but had a little 'give' to them, so when you bit into it, the whole thing didn't shatter into a million pieces like the store bought corn ones usually do.
