Happy Birthday Noah!!! I'll share his birthday food next week :). We tried Nessa Higgins and Andrea Day-Boykin's Cuban Crepes from Bobby Flay's Throwdown cookbook. This was a relatively easy meal, and really delicious. I of course made some changes, just like always, and we really enjoyed the recipe. I cut the crepes recipe in half, and I cut the pork recipe almost in half, so for the pork, we had 12 servings and each serving was 192 calories. We made 9 crepes, and each crepe was 196 calories. We added pepperjack cheese, diced dill pickles, and some salsa and mustard, and so that added a little bit to the calories, but not too much. The only real problem with the recipe the way I made it was that I cooked it in the crockpot, so since the pork was fatty (and totally flavorful and delicious), the meat was a little too oily. Other than that, this was so great. Aaron gave it a 7, because of the oil, I gave it an 8, and Owen and Noah gave it a perfect 10. They loved this!
Pulled Pork
2.7 lb boneless pork butt
1 T salt
1 T pepper
1 T onion powder
1 t red pepper flakes
1/2 T sriracha
Season pork butt with the spices, then place in a crockpot and cook for 7 hours or so. Shred the pork, then add the sriracha to taste and some more of the seasonings. Cook for another hour or so, then serve.
Crepes
3 eggs
dash of salt
1.5 c milk
1.75 c flour
6 T melted butter
Whisk the eggs, milk, salt, and 1/2 c water together in a large bowl. Add in the flour until blended, then add in the butter. Do not overmix.
Cook in a greased skillet, flipping to cook both sides.
Serve with pork, pepperjack cheese, mustard, pickles, and more sriracha, as well as some fresh salsa.
