Tag Archives: cilantro

Bestovers Crock Pot Hawaiian Pulled Pork Tacos

Heyyyyyyy I’m blogging! :)

I have decided that I’m no longer going to put pressure on myself to have a certain number of posts per week, or any posts at all.  It’s liberating!  Except that I’ve been eye balls deep in our audit at work for the past three weeks and haven’t had a chance to come up for air.  However, I  can see the light at the end of the tunnel and have lots to look forward to this weekend with an impending trip to Asheville, North Carolina for two of our best friends’ wedding (squeeeee!) and the audit has almost reached an end.  Kind of.  Anyway, during this audit, the extent of my cooking has been limited to basically this giant pot of best overs pulled pork.  We had some in the freezer from last fall, so Wheat pulled it out and I made it better than before.

Hawaiian Pulled Pork Tacos | Oysters & Pearls

I forget how awesome crock pots are sometimes.

I turned leftover pulled pork into the most awesome best over maybe ever.

Bestovers Crock Pot Hawaiian Pulled Pork


– 1 gallon ziplock bag of shredded pulled pork, previous frozen
– 2 large cans of crushed pineapple, including the juice
– a few shakes of Garlic Salt
– a couple shakes of Soy Sauce


Cook on low heat for 8 hours.  Add some semi-homemade BBQ Sauce and serve in taco shells with cilantro slaw, sliced pineapple, sliced avocado, etc.  I based the BBQ Sauce I made on this recipe from Five Heart Home and the stuff I had in my kitchen.  It turned out to be the bomb.com.

Semi-Homemade BBQ Sauce


– 2 cups pineapple juice
– 1 tablespoon dried garlic
– 2 tablespoons of grated frozen ginger
– 3 tablespoons dried cilantro
– 1 jalapeno, seeds and membranes removed, finely diced
– 1 cup A1 Steak Sauce
– 1/4 cup Cane Syrup
– 1/2 cup apple cider vinegar
– 3 tablespoons honey
– 1 tablespoon Worcestershire sauce
– 1 tablespoon soy sauce
– a few shakes of black pepper


Combine pineapple juice, garlic, ginger, jalapeño, and cilantro in a medium pot. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring every often. Stir in A1, cane syrup, vinegar, honey, Worcestershire sauce, soy sauce, and pepper. Cook on low for 15 more minutes. Remove from heat and mix in with pulled pork.

Hawaiian Pulled Pork Tacos | Oysters & Pearls

It’s also DELICIOUS just heated up in a bowl and topped with toppings and eaten with a fork.  I actually ended up doing that more often than not.

To make the “cilantro slaw,” I basically just tossed a bag of classic cabbage cole slaw with some store-bought slaw dressing (the fresh kind in the produce section – so sue me) and a hefty addition of dried cilantro.

Crock Pot Hawaiian Pulled Pork Tacos | Oysters & Pearls

EASY PEASY.  And delicious.  I couldn’t get enough of it.  Which was good, because we had an awful lot of it.

I’m going to be MIA this weekend, but I swear I’ll be up to cool things, so follow along with my travels on Instagram!  If not, I really will most likely share my pictures on here at some point after I get back.  Pinky promise (kinda).

Until Next Time

Chicken Tacos & Jalapeno Hot Sauce

There is a new Mexican restaurant in town (no, I’m not cheesily referring to our own home) that serves the BEST, most legit Mexican food in all the land. It’s called Taqueria Los Sanches, in case you’re ever in Bainbridge. I have never been very excited about “Mexican” food, but this place is so good. They hand make all of their salsa, hot sauces, even their tortillas, I’m pretty sure. Their chicken tacos haunt me in my sleep, they’re so good. Flour (soft) tortilla, chicken, fresh onion and cilantro, and sliced avocado, with a squeeze of lime and a drizzle of their delicious homemade jalapeño hot sauce. I’ve definitely, unashamedly, instagrammed their tacos, as seen below.


As you probably have deduced, I LOVE HOT SAUCE. I love Crystal, I love the Rooster sauce, I love it all. Heck, I’ve even come to love Tabasco, and I’m dying to visit Avery Island. Thus, I have become obsessed with the “green hot sauce” at Taqueria Los Sanches. The sweet girl who works there was kind enough to tell me how they make it, and this is the story of how I attempted to recreate it.

Jalapeno Hot Sauce | Oysters & Pearls

Jalapeño Hot Sauce (adapted from Taqueria Los Sanches in Bainbridge, Georgia)


– as many jalapeños as you can get your hands on
– half a vidalia onion
– 2 tablespoons onion powder
– 2 tablespoons garlic powder
– 1 teaspoon vegetable oil

Boiling Jalapenos for Hot Sauce | Oysters & Pearls

Boil peppers whole (“tails removed”) for 15 minutes or so with the rest of the ingredients. Remove from heat and puree. I only had a food processor, which didn’t puree the seeds as well as theirs was, so I pressed the hot sauce through a fine mesh strainer with a ladle and a canning funnel. It made it much runnier than theirs, which will be perfect to transfer into old hot sauce bottles. It’s almost the exact same consistency as Crystal or Tabasco hot sauce. Also, since I strained the seeds out, it’s not nearly as hot as Taqueria Los Sanches’ version. Leave ’em in if you want! Side note: I really need an immersion blender. Or just any blender. Or both.

Jalapeno Hot Sauce  | Oysters & Pearls

I ended up with 3 and a quarter jars of hot sauce. Because I don’t have a ton of room in the fridge, like ever, I decided to go ahead and process these in a hot water bath simply to see if they would be shelf stable. The best practice , however, would be to keep them in the fridge, since this recipe does not contain vinegar.  Botulism is serious business!

Jalapeno Hot Sauce Recipe | Oysters & Pearls

Since we had all this hot sauce around, naturally it was taco night at the Kirbo house. I tried to recreate my favorite tacos from Taqueria Los Sanches as best as I could, but we really just made it a taco bar of sorts.

Chicken Taco Toppings | Oysters & Pearls

Tomatoes, onions minced with cilantro, and fresh avocado slices. The limes didn’t make it into the picture above, but they are an essential part of these tacos.

Chicken Tacos | Oysters & Pearls

So much Mexican goodness!!

Chicken Tacos with Avocado | Oysters & Pearls

Might I recommend some legit Los Sanches tacos for your 4th of July celebrations? They are so colorful and festive and fresh! They’d also be tasty with shrimp or fish.

Whatever you’re doing to celebrate this great nation of ours, be safe and remember, freedom isn’t free. Thank a soldier or a veteran this weekend!