Southwestern London Broil

Southwestern London Broil

Southwestern London Broil

1 1/2 lb london broil

1 c diced tomatoes ( I used canned)

1 t salt

1 t cumin

1 t chopped garlic

1/4 t cayenne pepper

1 lime juiced

Put london broil in a gallon sized ziplock bag, add remaining . Close bag and mix and massage marinade into meat with your hands. Place bag in refrigerator for 6-24 hours, turning occasionally. Preheat oven to 450. Place meat and marinade on a baking sheet, add sliced peppers and onions if desired.

Southwestern London Broil

 

Cook for about 15 minutes, then turn on broiler and cook for 5 minutes more per side ( use a meat thermometer to check doneness, cooking time will depend on thickness and weight of meat)

Let rest 10 minutes and then slice thinly against the grain. Great by itself or served in tortillas.

Southwestern London Broil

Southwestern London Broil Southwestern London Broil

 

 

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Spicy Tequila Pulled Pork with Lime Cilantro Cream

This one cooks in the crock pot for an easy meal, feeds a large crowd and can easily be doubled. I served it in tortillas with the Lime Cilantro Cream and shredded cheese.

Spicy Tequila Pulled Pork

1 Boston Butt Pork Roast

1 onion chopped

1 can rotel tomatoes with green chilis

1/2 c tequila

juice of 1 lime

juice of 1 orange

3 cloves garlic

1 t salt

1/2 t pepper

1 t cumin

1 t Habanero powder (omit if you want it mild)

Here is the easy part, throw everything into the crock pot, turn on high until it simmers, reduced heat to low and cook for approx 5 hours or until pork is done and easily shreds with 2 forks.

Remove pork from liquid and shred on a large cutting board or platter. Serve with warm tortillas, shredded cheese and Lime Cilantro Cream

 

Lime Cilantro Cream

Ina medium bowl mix together:

1 c sour cream

2 T lime juice

1T tequila

2 T chopped cilantro

1/2 t salt

1/8 t pepper

1/4 t lime zest