Guess what? On Sunday, I celebrated my 2 year blog anniversary! I partied it up by working at my real job, but I have a very excited announcement to make… I am writing an ebook. I’ve had this idea for a cookbook for over a year, and now I am finally putting my idea to work! I’ll be sharing more details soon, but I’m keeping it a little under wrapped for now.
I thought there is no better way to celebrate two years of blogging then by sharing a delicious recipe! These chipotle tacos are so good! I was actually sad when I ate the last helping. I’ve also ate the entire batch of pickled onions then made another batch and ate it all. These pickled onions are not only easy but taste delicious on everything! I used Steph from Stupid Easy Paleo’s tortilla recipe, but these chipotle tacos are awesome ate in a bowl topped with the picked onions!
I am so thankful for everyone who reads my blog, follows me on social media, sends me emails, comments and so much more! I read all feedback and try to respond to everyone individually, even if it takes me a week… or two. Sorry. I absolutely love creating and sharing recipes. When I first started Plaid and Paleo, I figured only my family would read it. It all started with red plates, a green chevron background and some very bad iPhone pictures. I’ve put my heart into this blog over the last two years. It has not only provided me with a creative outlet but also a place where I fell back in love with cooking and photography. When you all make my recipes and share on social media or comment on my blog, it absolutely makes my day! I get this huge grin on my face and I just can’t stop smiling. Those posts make all the flopped recipes, late night writing, countless grocery trips and eating leftover for days completely worth it. I am very excited about the future of Plaid and Paleo, and the world of clean eating as a whole! I truly believe in the power of simply eating real food.
Note: For less spice, swap the chipotle powder for regular chili powder. For Whole30, leave out tortillas and eat as a burrito bowl.
Ingredients
- 2 tbls chipotle chili powder
- 2 tsp coriander
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp sea salt
- 2.5-3 lb pork shoulder
- 1/2 cup warm water
- 1/2 cup apple cider vinegar
- 1/2 medium red onion, thinly sliced, about 1 cup
Directions
- Rub seasoning over pork shoulder.
- Place in the bottom of the crockpot and cook on low for 6-8 hours.
- Place sliced red onions, water and apple cider vinegar in a 16 oz jar.
- Make sure all the onions are covered.
- Let sit at room temperature for a minimum of one hour.
- The red onions are best if left in the refrigerator overnight.
Enjoy!
x vanessa
Congrats on 2 years! That’s exciting!
Thank you Michele!!
Love the addition of the easy pickled red onions! Can’t wait to try these!
Thanks Tarah! They are seriously my new obsession and so easy to make!
I love both the pickled onions and pulled pork so these are my perfect combo. The recipe looks so simple too, not too many fancy ingredients. I also like to add a little salt to pickled onions and even a little drizzle of maple syrup or honey so you get that gorgeous sour, sweet and salty pickle juice.
The next time I make pickled onions, I am definitely going to have to try a little salt and honey! That sounds amazing!
This looks amazing!!
Thanks Kim!!