An easy but delicious summer meal.
Today I wanted to (re)share one of my favorite meals to serve when entertaining. This menu is the one I always feel confident in, the only problem is that I think I have served it to just about everyone we know by now 😉.
The best part about it is that it’s fairly easy, cost-efficient, and you can make most of it ahead. You could also make it in a slow-cooker so you don’t have to heat up your oven (I would sear the meat, then let it slow cook). Also it is gluten-free and reasonably healthy. When we have dinner guests and I want to be sure I can sit at the table and relax with them and feel good about the meal, this is what I make:
Barefoot Contessa’s Spiced Pork
Gluten-Free Cornbread (below)
Lime-Cilantro Coleslaw (recipe below)
The Spiced Pork is always the centerpiece and this recipe is so good. The only thing I have found that matters is that you must start making it early the same day and allow plenty of time for it to cook because if it’s undercooked it won’t shred properly. It has so much flavor and after a small amount of preparation, it basically cooks until just before you serve when you shred or slice it.
You can find Ina’s Recipe HERE. I got it from this cookbook HERE which is one of my favorites, make-ahead recipes are really the key to easy entertaining.
You can see here how I prep the meat with the mixture of oregano, garlic and jalapeños then you just cook it at 300 degrees for 6 to 7 hours (or longer, until done!). So easy, then shred or slice and serve. It’s delicious!
LIME-CILANTRO COLESLAW RECIPE
On the side, I serve Lime-Cilantro Coleslaw. You might not think that coleslaw is something to get excited about, but I can promise you that I have never made this and not had someone ask me for the recipe. Again, this is really easy and pairs perfectly with the pork with its lime/cilantro/jalapeno kick. If you are imagining a creamy picnic-style coleslaw this is far from it, it will surprise you with how much flavor it has. It is perfectly fresh for summer too.
Lime Cilantro Cole Slaw
A fresh coleslaw with a kick–the perfect side dish.
Ingredients
- 4 cups shredded cabbage approx 1 bag coleslaw
- 1 bunch cilantro (fresh)
- 1 red pepper chopped
- 2 roma tomatoes (or kind you prefer) chopped
- 3 tbsp lime juice
- 1 tbsp lime zest
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp cumin
- 1 tbsp jalapeños or diced green chilis
Instructions
-
Mix first four ingredients in a bowl, keep covered in the refrigerator. Mix dressing ingredients, let sit until just before serving and combine with coleslaw/veggie mix.
To go alongside both of those we go to a TON of effort (note: sarcasm) and make a dolled up version of Bob’s Gluten-Free Cornbread. My husband has it down to a science. He adds a little bit of sugar to the mix then sprinkles both sugar and kosher salt on the top before he cooks it. Once it comes out of the oven he spreads butter over the top of it so it melts into the bread. Again this is easy to make and pairs perfectly with the pork.
If I feel like I need more food along with this I usually just serve another vegetable or a green salad, but for the most part, this combination is always a hit. So now you know, if I invite you for dinner this is probably what you’ll be getting to eat 🙂
XO,
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Sounds Yummy! Do you always use the wine in the pork recipe? Have you ever substituted it for something else? Thanks so much!
Amy,
Sounds delish, just not a cilantro fan. Could you suggest a substitution for the cilantro,
Thanks Isabella