Preheat oven to 350°F. In a small bowl, combine garlic powder, ¼ tsp sea salt, hickory salt, black pepper, thyme and paprika. Rub mixture over pork.
In a large cast iron skillet, heat grape seed oil on medium-high. Add pork and sear for 1 minute per side, until a golden crust forms. Remove from heat and top pork with sliced onion. Add apple juice and cover skillet with foil. Bake for 4 hours, until cooked through and fork-tender. Remove from oven and let rest for 5 to 10 minutes. With 2 forks, shred pork. Meanwhile, prepare slaw: In a medium bowl, combine carrots, greens and radish. In a separate small bowl, combine vinegar, 3/4 tsp jalapeño, 1⁄8 tsp sea salt and celery seeds. Whisk in 1 tbsp lime juice and olive oil. Drizzle over top of carrot mixture and toss to coat. Refrigerate until ready to serve.
Prepare guacamole: In a small saucepan, bring 1/4 cup water to a boil. Add peas and cook for 3 minutes. Drain and rinse under cold water. In a food processor, blend peas and avocado until smooth. Transfer mixture to separate small bowl. Stir in cilantro, 3/4 tsp lime juice, minced onion, 1/2 tsp jalapeño, garlic and 1⁄8 tsp sea salt. Refrigerate until ready to serve. five: Top each tortilla with pork, slaw and guacamole.
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Warm corn tortillas envelop tender shreds of nutty chicken in this unexpected slow-cooker creation. A tangy fresh mint and cucumber topping brings the Thai-Mexican mingling together for an exotic, spicy meal.