I am not Spanish but I treat this holiday like most people who are not Irish treat St. Patrick’s Day, with an ode to great food, great drinks and a celebration of life!
Here are some of Irene’s recipes that you can make for your families on this fun day.
Have a fun Cinco de Mayo!!!
Warm Regards,
Jules


 Easiest Pulled Pork 

I first featured this recipe in my ‘A Brunch Menu II‘ post.  It has received so much interest that I had to feature it again.  I made this recipe for the first time a few weeks back with the guidance of Irene.  It turned out so perfectly that I have made it my own secret cooking weapon.  This super easy pulled pork can be made on the weekend and you can use it in a vast amount of dishes during the week.  Use it for pulled pork sandwiches, pizza, nachos, tacos, burritos, empanadas, or even thrown on a salad!


Easiest Pulled Pork
 
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Serves: 12 servings
Ingredients
  • 1 2-3 lb pork shoulder or pork butt
  • 1 cup brown sugar
  • ¼ cup sweet smoked paprika
  • ¼ cup chipotle powder
  • ¼ mustard powder
  • 1 Tsp Cayenne pepper (Cayenne is very spicy so eliminate this if you don't like spice)
  • 3 Tbsp garlic powder
  • ¼ cup Tbsp Olive Oil
Instructions
  1. Make the Pulled Pork: mix all of the spices and the oil in a bowl and incorporate into a paste with your hands. Rub the mixture into your meat very well, massaging it to make sure the spices penetrate the meat. Put the meat into an oven safe dish. Pour in a bottle of beer. Seal your dish well with foil paper.
  2. Roast for 3-4 hours at 325 degrees Fahrenheit.
  3. Remove the dish from the oven at the 3 hour mark and check to see if the meat is coming apart from the bone easily. If it is not, roast it for a little longer. Once it is cooked and easily comes apart, let cool to a temperature that you can handle the meat with your hands. Take the pork with your hands and shred it using your fingers. Discard extra cartilage, bone and fat. Add the shredded pork back into the dish with the drippings. Reheat your meat, if needed, in the oven at 350 degrees Fahrenheit for about 10-15 minutes. Keep warm until you are ready to use it or store in your refrigerator in an airtight container for up to 5 days.

 


The Guac Queen Irene’s Award-winning Grilled Avocado & Mango Guacamole

Irene’s award-winning guacamole was first featured last year for Cinco de Mayo.  I am posting it again because it got great reviews from our readers and it is so unique and delicious that you have to try it.
As guacamole is one of our family favourites, I am always experimenting with different flavours. The inspiration for my recipe below is marrying the flavours from our travels to Jamaica and Spain. I love the sweetness of the Jamaican mango salad with red onion and fresh cilantro and the spicy smashed avocado with Spanish olive oil and smoked paprika we experienced in Spain. For those who do not prefer cilantro, you can substitute fresh basil which is part of Mrs K’s Columbian Style guacamole!

Grilled Avocado & Mango Guacamole www.dailytiramisu.com

The Guac Queen Irene's Award-winning Grilled Avocado & Mango Guacamole
 
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Serves: 10 servings
Ingredients
  • 2 tbsp of Spanish Olive Oil and more for drizzling
  • 3 ripe Avocados
  • 1 mango peeled and cut into large slices
  • 1 clove garlic minced
  • ⅓ cup of red onion diced
  • ⅓ cup of fresh chopped Cilantro
  • 1 Jalapeño pepper sliced in ¼ inch rounds
  • Juice of 1 Lime
  • Smoked Spanish Paprika
Instructions
  1. Heat Grill or Grill pan on high heat. Carefully oil grill. Half, peel and pit the avocados and squeeze a little of the lime juice to avoid browning. Drizzle avocados with 1 tbsp. of olive oil and sprinkle with salt & pepper.
  2. Place avocados, mango slices and jalapeno on hot grill and cook until grill marks form, about 2 minutes per side. Smash avocados in a bowl, dice the mangos and jalapenos and add them to the avocado. Add onions, cilantro, garlic and lime juice. Mix well. Drizzle guacamole with Spanish olive oil and sprinkle the smoked paprika……enjoy!

 


 Lime Mint Tequila Sorbet Shooters

This recipe was first featured by Irene in our National Tequila day post last year.  Make the base the night before so it will be prepared and ready to go for the next day.

Lime Mint Tequila Sorbet Shooter www.dailytiramisu.com

Lime Mint Tequila Sorbet Shooters
 
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Serves: 12 servings
Ingredients
  • 2 cups water
  • 1 cup sugar
  • Zest and juice of 4 large limes
  • ½ cup of fresh mint leaves
  • 1 egg white
  • 2 ½ Tbsp of your favourite Tequila
  • Shot Glasses
  • Salt for rimming
  • Lime wedges
Instructions
  1. Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Set the mixture aside to cool and to extract the mint flavour. Once completely cooled, strain the mixture in a bowl to remove the mint leaves.
  2. Add the lime juice, zest, tequila and mix well. In a separate bowl beat egg white to a meringue. Add meringue to the lime mixture and beat on low until incorporated.
  3. Pour mixture in an air tight plastic container and freeze overnight.
  4. Note: When serving top up with additional Tequila!!