Trekkers: Fired Up fundraising event was a fantastic evening. Bonnie, Bixby & Co.'s Bean to Bar chef, made a wonderful dish using the same BioLite camp stove Trekkers use during expeditions. Thank you to those who attended the event and to the amazing Trekkers team that made it possible!
Coming in third place was Bixby & Co.'s Summer Pork Tacos! The pork shoulder was rubbed in our Cacao Nibs for a bitter and smoky chocolate note. To create a colorful and balanced dish, the rich pulled pork was topped with a fresh summer watermelon and radish salsa.
Here at Bixby we believe you can incorporate chocolate into every meal! With that said, we have modified our Fired Up recipe for you to try at home.
Summer Pork Tacos Recipe
Serves 6-8
Coffee and Chocolate Spice-Rubbed Pork
2-3 lbs. boneless pork shoulder
1 TBS olive oil
4 TBS Bixby Coffee and Chocolate Spice Rub
1 TBS salt
Preheat oven to 225 degrees. Pat the pork dry with a paper towel. Drizzle the olive oil onto the pork and coat all sides using your hands. Sprinkle the spice rub and salt on all sides of the pork and rub into the meat. Place on a roasting rack, cover with foil, and roast for about 8 hours. Pork should be easy to pull apart with a fork. If it doesn't shred easily, place in the oven for another hour or so. Remove the pork from the oven and allow to cool at room temperature for about 30 minutes. Place on a cutting board and using 2 forks, pull the meat apart into bite-size pieces.
Serve the pork in a warm tortilla, topped with the Fresh Summer Watermelon and Radish Salsa and fresh cilantro.
Fresh Summer Watermelon and Radish Salsa
Makes about 2 cups of salsa
1 cup watermelon, small diced
6 radishes, small diced
1/4 cup pickled jalapeno, chopped into small pieces
1/4 cup pickled banana peppers, chopped into small pieces
1/2 medium red onion, small diced
2 TBS of pickling liquid from banana peppers
zest and juice of one lime
Combine all ingredients.
A summery, fresh meal perfect for those long, hot days!