The Font Feast Presents Sweet Pork Tacos

My blog, Lulu the Baker, is mostly recipes, but I love anything to do with design–especially beautiful fonts! And like all good design, a great font can be a source of inspiration. Sometimes a striking font inspires you to throw a party. Sometimes it inspires you to re-design your brand or update your logo. In my case, a great font inspires me to cook!

I came across the Los Banditos font while designing a flier for my husband’s office. I can’t even remember what the flier was for, but I needed a font that was old-timey and reminiscent of the Wild West. Los Banditos makes me think of the Spanish Missions all along the coast of California, of ivory-handled pistols with red roses sticking out the barrels and black mariachi suits covered in intricate embroidery. Best of all, it makes me think of tacos! Of sweet and tender shredded pork topped with cool, crisp lettuce and salty cheese wrapped in warm corn tortillas!

sweet pork tacos 1

 

Sweet Pork Tacos inspired by Los Banditos Font 

3+ lbs boneless pork roast
1/2 cup apple juice
1 cup brown sugar, divided
1 teaspoon kosher salt
freshly ground black pepper
1 teaspoon chili powder
1 10-oz can mild green chile enchilada sauce*
1/2 teaspoon onion powder
4-5 good shakes worcestershire sauce
1 lime (optional) 

Add all ingredients except 1/2 cup brown sugar and lime to a large crock pot. Cook on low for 8 hours. 30 minutes before the pork is done, add the reserved 1/2 cup brown sugar and stir. When cooked through, remove meat to a large cutting board and shred using two forks. Place shredded pork in a large bowl or baking dish and spoon over it enough of the cooking liquid to make it moist but not soupy. If desired, squeeze lime juice over the meat and toss. Serve in warm tortillas with your favorite taco toppings.

*If you have time, you should really make this green enchilada sauce from Our Best Bites. It is amazing! I make a big batch, divide it into 1- or 2-cup servings, and freeze it to use in this recipe, or for enchiladas or smothered burritos.

Melissa writes about her adventures in food, family, and farming at Lulu the Baker. She develops recipes, cooks and photographs for The Font Feast column.

 


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