Sheet Pan Chicken Nachos with Creamy Lime Drizzle

These delicious sheet pan chicken nachos have it all and more: cheesy chips layered with seasoned rotisserie chicken and black beans, topped with all my favorite nacho fixings, especially the creamy lime drizzle.

If I have leftover rotisserie chicken, it’s almost guaranteed that I’ll make this. Sometimes, I even buy an extra chicken just to ensure I can.

Why I Love This Recipe

• While these nachos are a great main course, they also make a fantastic party appetizer.
• The creamy lime drizzle ties this whole recipe together.
• The seasoning of the chicken adds so much flavor.

Ingredients

• butter – for sautéing the rotisserie chicken, adds more flavor than using oil
• fajita seasoning – flavor booster
• ground cumin – adds warm flavors to the chicken
• rotisserie chicken – always buy a second rotisserie chicken so you can make easy dinners like these
• black beans – best beans to top nachos
• sliced black olives – these are optional, but add great flavor
• jalapeno – adds a nice kick, with seeds and veins removed it will not be too spicy
• Mexican cheese blend – you can use whatever you have, but this is a good one for nachos
• tomatoes – diced tomatoes (remove seeds and discard any watery parts of the tomato)
• green onions – slice thin and use green and white parts
• tortilla chips – think restaurant-style thick tortilla chips as they will not get soggy
• sour cream – full-fat for the best flavor
• lime juice –  fresh is best
• cilantro – fresh
• salt – for flavor

How to Make Sheet Pan Chicken Nachos

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Start by melting some butter in a large skillet over medium heat. Toss in your shredded chicken, fajita seasoning, and cumin, and give it a good mix until the chicken is heated through.
• Step Two: Meanwhile, spread your tortilla chips out on a large rimmed sheet pan and pop them in the oven while it preheats to 350 degrees. This little trick helps crisp up the chips. Once the oven is up to temperature, pull out the sheet pan and sprinkle a cup of cheese over the chips. The cheese will start to melt slightly—yum!
• Step Three: Next, evenly spread the chicken over the chips. Add the black beans, olives, jalapeños, and the rest of the cheese. Slide the pan back into the oven and bake for 10-15 minutes.
• Step Four: While the nachos are baking, whip up the creamy cilantro lime drizzle. Just blend together the sour cream, cilantro, lime juice, and salt until it’s smooth and well combined. Set it aside.
• Step Five: Once the nachos are done, take them out of the oven and sprinkle them with tomatoes and green onions. Finally, drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!

Recipe Tips

• You can use any leftover chicken you’ve made, especially if it’s easily shred-able. Canned chicken can also work in a pinch. You can also use ground beef or ground chicken too.
• Look for restaurant-style tortilla chips, for building your sheet pan nachos. These chips are thicker and hold up better than other varieties when baked.
• I opt for a Mexican blend of cheese, however, any combination of sharp cheddar and Monterey jack cheese is also a personal favorite.
• If you need to replace cilantro in the creamy lime drizzle without changing the flavor too much, you could use flat-leaf parsley. While parsley doesn’t have the exact same taste, it has a fresh and slightly peppery flavor that can complement the lime and sour cream without overpowering them.
• You could also add avocado to the creamy lime drizzle and blend it together for even more flavor.
• For easy cleanup, line your sheet pan with foil or parchment paper.

Reheating Leftovers

• Let’s face it, these nachos are best when eaten right away, while the chips are still crunchy.
• However, I have reheated a plate of these nachos (without the drizzle) in my toaster over, or you can use your regular oven set at 350 degrees, just until hot. It’s not the best, but it works.

More Sheet Pan Meal Recipes

With simple prep and even easier clean up, sheet pan meals are one of the best ways to get dinner on the table in the most efficient way possible.

• Sheet Pan Pork Chops
• Sheet Pan Chicken Fajitas
• Sheet Pan Sliders
• Sheet Pan Garlic Shrimp

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Sheet Pan Chicken Nachos with Creamy Lime Drizzle

It's time to add these sheet pan chicken nachos with a creamy lime drizzle to your weekly meal plan. These loaded nachos are quick, flavorful, easily customizable, and budget-friendly.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword Sheet Pan Chicken Nachos with Creamy Lime Drizzle

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 532kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• baking sheet
• skillet
• Blender

Ingredients

Chicken Nachos

• 1 tbsp butter
• 2 cups shredded rotisserie chicken
• 1 package (1.12 oz) fajita seasoning
• 1/2 tsp ground cumin
• 1 large bag tortilla chips thicker the chip the better
• 3 cups shredded Mexican cheese blend, divided
• 1 can (15.25 oz) black beans drained and rinsed
• 1 can (2.25 oz) sliced black olives more if desired
• 1 medium sized jalapeno, seeded and deveined, minced
• 2 tomatoes, diced
• 2 green onion, sliced (white and green parts)

Creamy Lime Drizzle

• 1 cup sour cream
• handful of fresh cilantro
• 2 tsps fresh lime juice
• pinch of table salt

Instructions

• In a large skillet, on medium heat, melt butter, add shredded chicken, fajita seasoning and cumin. Mix together until chicken is heated though.
  1 tbsp butter, 2 cups shredded rotisserie chicken, 1 package (1.12 oz) fajita seasoning, 1/2 tsp ground cumin
• Place tortilla chips on a large rimmed sheet pan and place in the oven while oven is pre-heating to 350 degrees. (This will help crisp up the chips.) Once the oven has reached temperature, remove the sheet pan and sprinkle 1 cup of the cheese on the chips. (Cheese will melt slightly.)
  3 cups shredded Mexican cheese blend, divided, 1 large bag tortilla chips
• Spread chicken evenly on top of chips; add black beans, olives, jalapeños and remaining cheese.
  1 can (15.25 oz) black beans, 1 can (2.25 oz) sliced black olives, 1 medium sized jalapeno, seeded and deveined, minced
• Bake for 10-15 minutes.
• While nachos are baking, make up the creamy cilantro lime drizzle.
• Blend sour cream, cilantro, lime juice and salt in a blender, until well combined and smooth. Set aside.
  1 cup sour cream, handful of fresh cilantro, 2 tsps fresh lime juice, pinch of table salt
• Remove nachos from oven and sprinkle tomato and green onions. Drizzle the creamy cilantro lime sauce all over the baked nachos. Serve immediately and enjoy!
  2 tomatoes, diced, 2 green onion, sliced (white and green parts)

Notes

For optimal outcomes when preparing these sheet pan chicken nachos, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 154g | Calories: 532kcal | Carbohydrates: 32g | Protein: 25g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 659mg | Potassium: 429mg | Fiber: 6g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 28mg | Calcium: 44.4mg | Iron: 12mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sheet Pan Chicken Nachos with Creamy Lime Drizzle appeared first on Noble Pig.

I suppose I should call this recipe “cherry-orange sangria blanca” since it’s made with white wine, but because it looks red, that might confuse everyone. So, I’ll just stick with calling it “sangria.”

This is a great drink to serve a crowd. It’s festive and attractive looking and the possibilities are endless when it comes to the added fruit and it tastes amazing.

Why I Love This Recipe

• I appreciate how sangria makes an inexpensive wine (that’s maybe not everyone’s favorite) more festive and tasty.
• This sangria has never failed me when it comes to feeding the thirst of a crowd!
• It looks as gorgeous as it tastes.

If you prefer a red wine sangria, give my red, white and blue sangria a try! It’s so refreshing and delicious!

Ingredients

• Dry white wine: I use dry white wine as the base to keep the sangria light and refreshing.
• Freshly squeezed orange juice: I add freshly squeezed orange juice for a burst of citrus flavor and natural sweetness. Store-bought is too sweet.
• Brandy: This adds depth and richness to the final mix.
• Cointreau: My favorite spirit to add citrus notes to a cocktail.
• Simple syrup: This balances the tartness of the fruits and create a smoother taste.
• Cherries, Grapes, Blueberries: I like this trifecta of fruit for their flavor and they hold up well in liquid.
• Plums: Plums are sweet and tart, so I like using them for balance.
• Orange and lime slices: I add them right before serving and they are a great visual.

How to Make Cherry Sangria

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I start out by making my simple syrup so it has time to cool completely.
• Step Two: I start by combining all the alcohol, orange juice and simple syrup in a large pitcher and adding the cherries, grapes, blueberries and plums to the alcohol mixture. I refrigerate this mixture between 12-16 hours.
• Step Three: I stir the sangria just before serving and add the orange and lime slices.
• Step Four: When I ready to serve, I fill glasses with ice and use a slotted spoon to add fruit from the pitcher to each glass. I pour the liquid over ice and the fruit and serve.

Recipe Tips

• When it comes to making the simple syrup, I add 1/2 cup water and 1/2 cup sugar to a small saucepan. I bring it to a boil and simmer until sugar is dissolved. You’ll want it to cool completely.
• Cherries, grapes and blueberries are a great snack after they have soaked up the alcohol.
• Consider making two pitchers, it goes fast!
• If you decide to use a softer fruit like raspberry, don’t add it until serving time.
• I’ve also used blackberries and peaches, when they’re in season.
• If you want to use red instead of white wine, sub out the orange juice for cranberry juice cocktail (orange juice and red wine are not a match taste wise – too acidic).
• Make sure to use a glass large enough to accommodate lots of fruit.

Storage

• The sangria will keep in the refrigerator for 2-3 days.
• I always cover the top of my pitcher with plastic wrap to prevent my sangria from absorbing any flavors from the fridge.

More Refreshing Summery Drinks

• lemon drop martini
• icy hibiscus margarita
• frozen peach margarita
• mojito
• cosmopolitan

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The Best Cherry-Orange Sangria

Enjoy the abundance of cherry season with a favorite cherry sangria recipe. Fresh cherries, oranges and grapes make this sangria look as amazing as it tastes.

Course Drinks

Cuisine American, Spanish

Keyword Cherry Orange Sangria

Prep Time 30 minutes minutes

Chilling 16 hours hours

Total Time 16 hours hours 30 minutes minutes

Servings 6 glasses

Calories 311kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• pitcher

Ingredients

Cherry Sangria:

• 1 bottle (750 ml) dry white wine
• 1-1/2 cups fresh squeezed orange juice (about 8 oranges)
• 1 cup brandy
• 1/2 cup Cointreau
• simple syrup*
• 1 lb fresh cherries, pitted
• 2 cups red seedless grapes
• 1 cup blueberries
• 2 plums sliced into wedges
• 2 oranges sliced in wedges
• 1 lime sliced in wedges

Instructions

Cherry Sangria:

• To a large pitcher add white wine, orange juice, brandy, Cointreau and simple syrup. Stir well.
  1 bottle (750 ml) dry white wine, 1-1/2 cups fresh squeezed orange juice (about 8 oranges), 1 cup brandy, 1/2 cup Cointreau , simple syrup*
• Add cherries, grapes, blueberries and plums. Chill for 12-16 hours. Stir sangria and just before serving add oranges and limes (adding them before will add a pithy-rind taste to the drink).
  1 lb fresh cherries, pitted, 2 cups red seedless grapes , 2 plums sliced into wedges, 2 oranges sliced in wedges , 1 lime sliced in wedges , 1 cup blueberries
• Fill six glasses 1/2 full with ice and use a slotted spoon to add fruit from the pitcher to each glass. Pour liquid over ice and fruit and serve.

Notes

Making Simple Syrup: *For the simple syrup, add 1/2 cup water and 1/2 cup sugar to a small saucepan. Bring to a boil and simmer until sugar is dissolved. Cool completely.

For optimal outcomes when preparing this cherry orange sangria, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 8oz. | Calories: 311kcal | Carbohydrates: 30g | Protein: 1g | Sodium: 8mg | Fiber: 1g | Vitamin A: 21IU | Vitamin C: 36mg | Calcium: 1mg | Iron: 2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cherry-Orange Sangria appeared first on Noble Pig.

I absolutely love making Vietnamese-style beef for dinner, it’s just so incredibly delicious, seriously mouth-watering. This dish is bursting with flavor, and what’s even better is how simple it is to put together.

Whenever I make this beef, I usually serve it over a bed of fragrant jasmine rice, but it’s also fantastic wrapped in crisp lettuce leaves for a refreshing twist.

On those evenings when I’m craving a tasty dinner but don’t have the time for anything complicated, this recipe is on my go-to list.

You might be wondering if this recipe is similar to Bo Luc Lac, or Shaking Beef. While the ingredients share some similarities, there are a few differences. This Vietnamese-style beef is a quicker recipe that skips the marinade step, but the flavors are still reminiscent, though slightly less sweet.

Why I Love This Recipe

• I love how easy and fast it is: On hectic evenings, this recipe saves me by providing a yummy meal without the hassle of spending so much time in the kitchen.
• I appreciate its versatility. Whether I’m in the mood for a comforting rice bowl or a light lettuce wrap, this recipe adapts effortlessly to my cravings, always leaving me satisfied.
• The combination of garlic, pepper, and lime in this dish never fails my taste buds.

We all need quick, weeknight dinner options, whether its spicy wontons, easy Dan Dan noodles, sweet and sour pork or a simple shrimp stir fry – all can be on the table in less than thirty minutes.

Ingredients

• Soy sauce: I include it for its rich, savory flavor that brings depth to the dish.
• Brown sugar: It’s essential for balancing the flavors with its subtle sweetness.
• Fish sauce: I add this for its unique umami taste, enhancing the overall flavor.
• Peanut oil: This is my choice for cooking the beef, but another high-temp neutral oil would work too.
• Kosher salt and black pepper: Flavor enhancers.
• Salted peanuts: They offer a crunchy texture and extra flavor that I can’t resist.
• Lime juice: Brightens up the dish and adds a tangy twist.
• Garlic: I love how it infuses the beef with its aromatic goodness.
• Beef tenderloin: It’s my go-to for tender and succulent bites, making the dish irresistible.
• Yellow onion: Adding sweetness and depth, it’s a must.
• Scallions: These fresh greens finish off the dish with a burst of flavor.

How to Make This Recipe

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step one: In a small bowl I combine the soy sauce, lime juice, sugar and fish sauce and stir until the sugar dissolves. In another small bowl, I stir together the garlic, part of the oil, and black pepper.
• Step Two: I season the beef with salt and pepper. In a 12″ nonstick skillet, I heat more oil over medium-high heat until it’s shimmering hot, swirling it to coat the skillet. I add half of the beef in a single layer and cook it, without stirring, until it’s well browned, about 1 to 2 minutes. Using tongs, I turn the pieces over and brown them on the other side, about 1 to 2 minutes more and transfer it to a medium bowl. I add more oil to the skillet and repeat with the remaining beef, adding it to the bowl, with the first batch when done.
• Step Three: I place the remaining oil in the skillet and heat it up until it’s shimmering hot. Then, I add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. I add the garlic, mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
• Step Four: I serve this Vietnamese style beef garnished with chopped peanuts and scallions!

Substitutions or Variations

• I sometimes skip the peanuts if I’m not in the mood for them.
• I like experimenting with different additions like water chestnuts, edamame, baby corn, sugar snap peas, or snow peas.
• When I want a lower-carb option, I switch it up by serving over a bed of watercress instead of rice.

Using A Different Cut of Beef for This Recipe

I’ve occasionally experimented with using other tender cuts of beef, like sirloin, in this recipe, but I always find myself coming back to beef tenderloin. There’s a reason it’s called tenderloin, it’s one of the most tender cuts, thanks to being a muscle that doesn’t get much work in the animal. While sirloin, being adjacent to the tenderloin, can work, you’ll want to be cautious not to overcook it. It’s a balance between tenderness and making sure it doesn’t become tough.

It’s worth mentioning that beef tenderloin is not filet mignon (sort of). While filet mignon comes from the beef tenderloin, the tenderloin itself is not just filet mignon. Instead, it encompasses the filet mignon along with other portions of the muscle. So, while you might opt for another cut like sirloin for convenience, the tenderness and of beef tenderloin make it my preferred choice for this dish.

Recipe Tips

• Since this recipe comes together quickly, I make sure to have all my ingredients prepped and ready to go before I start cooking. This includes slicing the onions, mincing the garlic, and measuring out sauces.
• To achieve that perfect sear and maintain the tenderness of the beef, I cook it quickly over high heat. This helps to lock in the juices and prevents the beef from becoming tough.

Leftovers and Reheating

• When it comes to storing leftovers of this dish, I usually transfer them to an airtight container and pop them in the refrigerator. I find that they keep well for a few days this way, and it’s super convenient for grabbing a quick and delicious meal throughout the week.
• When reheating, I prefer to do it gently on the stovetop or in the microwave, adding a splash of water or extra sauce to keep the beef moist and flavorful. Plus, it only takes a few minutes to warm up, and it tastes just as amazing as it did freshly cooked.
• One thing I’ve learned is to store the beef separately from any rice or lettuce leaves if possible. That way, everything stays fresh and doesn’t get soggy. Then, when I’m ready to enjoy it again, I simply combine everything together for a satisfying meal with minimal effort.

MORE TAKEOUT RECIPES TO MAKE AT HOME

• Kung Pao Chicken
• Mongolian Beef Noodles
• Chicken and Snow Peas

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Vietnamese-Style Beef

Vietnamese-Style Beef  - an easy and absolutely delicious weeknight meal you need to feed your family! All the flavors, both sweet and savory, of garlic, pepper and lime come shining through.

Course Main Course

Cuisine Vietnamese

Keyword Vietnamese-Style Beef

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 412kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

Ingredients

• 2 tbsps low-sodium soy sauce
• 2 tbsps fresh lime juice
• 1-1/2 tbsps light brown sugar
• 1 tbsp fish sauce
• 5 cloves garlic, minced
• 4-1/2 tbsps peanut oil or other neutral oil, divided
• 1-1/2 tsps. finely ground black pepper more for seasoning beef
• kosher salt
• 1-3/4 lbs beef tenderloin, cut into 3/4" pieces or sirloin steak
• 1 medium yellow onion, sliced into 1/4" thick wedges
• 3 tbsps chopped salted peanuts, toasted
• 2 scallions, both green and white parts, thinly sliced

Instructions

• In a small bowl, combine the soy sauce, lime juice, sugar and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 teaspoons of the oil, and 1-1/2 teaspoons black pepper.
  2 tbsps low-sodium soy sauce, 2 tbsps fresh lime juice, 1-1/2 tbsps light brown sugar, 1 tbsp fish sauce, 5 cloves garlic, minced, 4-1/2 tbsps peanut oil , 1-1/2 tsps. finely ground black pepper
• Season the beef with salt and pepper. In a 12" nonstick skillet, heat 1-1/2 teaspoons oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 teaspoons oil to the skillet and repeat with the remaining beef, adding to the bowl with the first batch when done.
  kosher salt , 1-3/4 lbs beef tenderloin, cut into 3/4" pieces
• Put the remaining 1-1/2 tablespoons oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes.
  1 medium yellow onion, sliced into 1/4" thick wedges
• Serve sprinkled with peanuts and scallions.
  3 tbsps chopped salted peanuts, toasted, 2 scallions, both green and white parts, thinly sliced

Video

Notes

 

For optimal outcomes when making this Vietnamese-style beef dinner, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 255g | Calories: 412kcal | Carbohydrates: 12.7g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 6.5g | Cholesterol: 84mg | Sodium: 575mg | Potassium: 408mg | Fiber: 1g | Sugar: 2.4g | Vitamin A: 0.1IU | Vitamin C: 7.9mg | Calcium: 16mg | Iron: 10mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Vietnamese-Style Beef appeared first on Noble Pig.

Kalua Pork in the Slow Cooker

I’ve always loved escaping to the Hawaii as  much as possible, it feels like home away from home. The islands have my heart—the warm hospitality, laid-back vibes, tropical weather, gorgeous beaches, breathtaking sunsets, and the soul-soothing local cuisine, I adore it all.

When it comes to Hawaiian dishes, there is one I crave the most – Kalua pig.

Related: Slow Cooker Thai Pulled Pork

Why You’ll Love This Recipe

• It’s only three ingredients.
• While it’s perfect served over rice, you can also load it into a taco shell or a bun.
• This kalua pork makes amazing leftovers, just crisp it up in a nonstick pan.
• The meat melts in your mouth.

Ingredients

Fresh and Pantry Ingredients for Kalua Pork

• Pork Butt (Boston Butt) or Pork Shoulder: The rich and tender meat that is characteristic of kalua pig. The marbling in this cut ensures a flavorful and tender result after cooking.
• Liquid Smoke (Mesquite): Infuses the dish with the smoky flavor traditionally achieved by cooking in an imu pit oven. It adds depth and authenticity to the kalua pig, creating that signature smokiness.
• Hawaiian Sea Salt: Essential for seasoning and enhancing the flavor of the pork. The coarse texture of Hawaiian sea salt adds a satisfying crunch, and its unique properties contribute to the distinctive taste of the dish.
• Lime Wedges: Serve with lime wedges for an extra burst of flavor.

Substitutions

Possible Substitutes When Making Kalua Pork 

Substitute for Liquid Smoke: If mesquite is not available, hickory liquid smoke can be used as an alternative. It imparts a slightly different smoky flavor but still adds the essential element to mimic the imu pit oven.
Substitute for Hawaiian Sea Salt: Pink Himalayan salt is a suitable replacement for Hawaiian sea salt, providing a similar coarse texture and adding a distinct mineral-rich flavor to the kalua pig. For a unique twist, you can substitute with smoked sea salt. This salt would introduces a different smokiness to the dish, complementing the absence of traditional Hawaiian sea salt.

How to Make Slow Cooker Kalua Pork

Step 1: Coat pork butt with liquid smoke and sprinkle Hawaiian salt, rubbing it in evenly.
Step 2: Place salted pork in the slow cooker on low for 12 hours without opening the lid.
Step 3: After cooking, shred the pork with two forks. If it needs more salt, mix in a few tablespoons of the cooking liquid. Avoid shredding in the cooker to prevent over-salting.
Step 4: Serve the shredded pork with extra lime wedges.

Find the full, printable recipe at the end of this post.

Expert Tips

• Never open the lid of the slow cooker while the pork is cooking.
• Because of the longer cooking time to get the concentrated flavors, this is a great dish to start in the evening and let cook all night.
• Enhance the lime flavor by adding a bit of lime zest directly to the shredded pork before serving. It adds the perfect burst of citrusy freshness.

What to Serve with Kalua Pork

Serve Kalua Pork Over Chive-Lime Rice

Chive-Lime Rice Ingredients:

• 5 cups water**
• 2 cups basmati rice
• 3 Tablespoons chopped chives
• zest and juice of three limes, more for squeezing
• 2 teaspoons kosher salt

How to Make Chive-Lime Rice:

• Before pork is done, in a large saucepan, bring 5 cups of water to a boil.
• Add rice, stir and turn heat down to low.
• Cover and cook rice for 15 minutes or until all the liquid has been absorbed.
• Add chives, lime zest, juice, salt and mix well. Serve with pork.
• **This water measurement is for basmati rice only. Other rice may use less or more water when cooking.

More Serving Suggestions

• Rainbow Macaroni Salad
• Pineapple Coleslaw
• Honey Lime Fruit Salad

Frequently Asked Questions (FAQs)

Is kalua pork the same as kalua pig? Yes, “kalua pork” and “kalua pig” refer to the same dish. The terms are often used interchangeably, and both describe the Hawaiian method of slow-cooking seasoned pork until it’s tender and flavorful.
Do you brown pork before slow cooking? I never do for this recipe.
Can I skip the liquid smoke? Without the liquid smoke, it will lack the traditional smokiness kalua pork is known for. I’ve never made it without.
What’s the significance of Hawaiian sea salt, and can I substitute it? Hawaiian sea salt adds a unique touch, but again, feel free to use alternatives like pink Himalayan salt, or smoked sea salt for a different twist. It’s going to be good either way.
What is the tradition of kalua pig? Kalua pig holds a significant place in Hawaiian culinary traditions and cultural celebrations. The traditional method involves cooking a whole pig in an imu, which is an underground pit oven. The pig is seasoned with sea salt, placed in banana leaves, and slow-roasted in the imu for several hours. The imu cooking process infuses the pork with a distinct smokiness and tenderness. This method is often associated with special occasions and celebrations such as luau’s. Have you ever been to a traditional lu’au?
Can I make this recipe in an Instant Pot? Yes, you can! Follow the same steps, adjusting the cooking time for the Instant Pot’s pressure cooking settings.

Reheating, Storage and Freezer Instructions

Reheating Instructions

1. For the shredded pork: Gently reheat in a skillet over medium-low heat, adding a splash of broth or water to maintain moisture. Use oil if you want to crisp the edges. Alternatively, use a microwave, covering the pork to prevent drying.
2. For the rice: Steam on the stovetop with a bit of water, or reheat in the microwave, fluffing with a fork to restore its texture.

Storage Tips

1. Store shredded pork and rice separately in airtight containers to maintain their individual textures and flavors.
2. Refrigerate leftovers within two hours of cooking. Use within 3-4 days for optimal freshness.

Freezer and Thawing

1. Allow the shredded pork and rice to cool completely before freezing.
2. Place them in separate airtight containers or freezer bags, removing as much air as possible. Freeze for up to 3 months.
3. Thaw overnight in the refrigerator for best results. Reheat according to the reheating instructions above.

More Slow Cooker Pork Recipes

• Slow Cooker Pulled Pork Chile Verde
• Slow Cooker Ham and Bean Soup
• Slow Cooker Honey-Soy Pulled Pork
• Slow Cooker Pork with Cranberry-Pineapple Sauce

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Slow Cooker Kalua Pork

Making insanely tender Kalua Pork in the slow cooker draws inspiration from the Hawaiian classic, using just three key ingredients. While I prefer pairing this tender and juicy pork with chive-lime rice (recipe included), it's equally fantastic tucked into a bun.

Course Main Course

Cuisine Hawaiian

Keyword Slow Cooker Kalua Pork

Prep Time 5 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 8 people

Calories 397kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• slow cooker

Ingredients

Kalua Pork Ingredients:

• 1 (4 lbs.) pork butt (Boston butt) or pork shoulder*
• 1 tbsp. mesquite liquid smoke or hickory liquid smoke
• 3/4 tsps. Hawaiian alaea salt or pink Himalayan
• (optional) lime wedges for serving

Instructions

How to Make Slow Cooker Kalua Pork:

• Rub pork butt all over with liquid smoke and sprinkle with Hawaiian salt, rubbing it in. Place salted pork butt in slow cooker on low heat for 12 hours. Do not open lid.
  1 (4 lbs.) pork butt (Boston butt) or pork shoulder*, 1 tbsp. mesquite liquid smoke, 3/4 tsps. Hawaiian alaea salt
• When finished, remove pork from liquid and shred with two forks. Taste the meat, if you feel it needs a little more salt, drizzle a few Tablespoons of the leftover cooking liquid over the meat and mix in. Do not shred the pork in the liquid in the slow cooker as it will end up too salty. Serve with extra lime wedges.
  (optional) lime wedges for serving

Video

Notes

*For every extra pound of pork, add an extra hour to the cooking time.

Serve with Chive-Lime Rice:

• 5 cups water**
• 2 cups dry basmati rice
• 3 Tablespoons chopped chives
• zest and juice of three limes, more for squeezing
• 2 teaspoons kosher salt
  Before pork is done, in a large saucepan, bring 5 cups of water to a boil. Add rice, stir and turn heat down to low. Cover and cook rice for 15 minutes or until all the liquid has been absorbed. Add chives, lime zest, juice, salt and mix well. Serve with pork.
• **This water measurement is for basmati rice only. Other rice may use less or more water when cooking.

I love serving this chive-lime rice with other dishes like my chicken fajita casserole and my sheet pan chicken fajitas.

For optimal outcomes when preparing this kalua pork, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

Nutrition

Serving: 150g | Calories: 397kcal | Protein: 37g | Fat: 25g | Saturated Fat: 9.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 11.9g | Cholesterol: 145mg | Sodium: 280mg | Potassium: 453mg | Vitamin A: 3IU | Calcium: 39mg | Iron: 3mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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As a child, every special occasion called for a Shirley Temple. As a grown-up, that same hurt-your-teeth, sweet drink should be replaced with the Dirty Shirley, a grown-up version of the Shirley Temple cocktail. I think you’re going to love its refreshing and delicious vibe.

The 1930’s were packed with parties for the child star actress, Shirley Temple Black. It’s rumored she often complained about being surrounded by adults who were enjoying cocktails that she herself could not enjoy. A quick-thinking bartender from the famous Chasen’s Bar in Beverly Hills whipped up the famous namesake Shirley Temple drink in her honor.

Later in life, Temple admitted she did not like the drink because it was so sweet. I have to admit as a kid, the reason I loved the drink was because it was so sweet! As grown-up the Dirty Shirley is definitely where it’s at. As far as I’m concerned the Dirty Shirley ranks right up there with my lemon drop martini and cosmopolitan cocktail recipe. Try them all and decide for yourself.

Looking For More Cocktail Recipes? 

• Hemingway Daiquiri ~ perfect for book club
• Icy Hibiscus Margarita
• The Best Bloody Mary Ever

What Does Dirty Shirley Mean

The dirty Shirley is a cocktail version of the famed Shirley Temple mocktail we all enjoyed as kids. So many people ask if there is a male version of the Shirley Temple. Yes there is! It’s the Roy Rogers. A Roy Roger’s drink is also non-alcoholic made with coke and grenadine syrup. I don’t think I’ve ever had one. Have you? It also sounds sickeningly sweet!

When you add alcohol to a previously known non-alcoholic drink, it makes it “dirty”.

What Flavor Is Grenadine

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It is not cherry! I thought grenadine was this neon-cherry flavored syrup. Nope! Grenadine is actually a sweet-tart syrup made with pomegranate juice and loads of sugar. It is also non-alcoholic.

All grenadine is not created equal. Now, if you’re making a kid’s Shirley Temple, use Rose’s brand or this one that we can all find at the grocery store. Your kid’s will not like the high-quality grenadine used in cocktails. Trust me, they want the yucky sweet stuff.

Here are some grenadine brands I recommend for a grown-up cocktail. They do cost a little more and can be a little harder to find. But it’s worth the effort. B.G. Reynolds’ Hibiscus Grenadine and Small Hands Food Grenadine are two of my favorites.

Ingredients

• Top shelf vodka
• fresh lime juice
• grenadine syrup
• ginger beer
• maraschino cherries or brandy soaked cherries

Don’t be the bartender who garnishes their drinks with only one cherry. As a kid it was always such a bummer to get my Shirley Temple and the stingy bartender had only added  one cherry . Be generous!

How To Make One

• Add all listed ingredients in a cocktail shaker, except the ginger beer.
• Add large ice and shake vigorously. Add ginger beer and stir or roll the cocktail shaker. You do not want to shake the ginger beer since it is carbonated. At this point I like to taste the cocktail for balance.
• If it’s too sweet I add more lime to taste. Strain the drink over ice and garnish with lime wedges and lots of cherries.

MORE MARASCHINO CHERRY RECIPES

• Maraschino Cherry Ice Cream
• Soft Baked Maraschino Cherry-Chocolate Chip Cookies
• Cherry Tassies

Print

Dirty Shirley: Adult Shirley Temple

The Dirty Shirley is a grown-up version of the famous Shirley Temple cocktail. This Dirty Shirley cocktail pays homage to the child star known to complain that her namesake drink was too sweet. 

Course Drinks

Cuisine American

Keyword Adult Shirley Temple, Dirty Shirley, Dirty Shirley Drink, Dirty Shirley Temple, What's a Shirley Temple

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 226kcal

Author Cathy Pollak

Ingredients

Dirty Shirley:

• 2.5 oz top shelf vodka such as Tito's
• 1 oz fresh lime juice
• 0.25 oz grenadine syrup
• 3 oz ginger beer
• Garnish with lime, maraschino cherries or brandy-soaked cherries

Instructions

Dirty Shirley:

• Place all ingredients (except ginger beer) into a cocktail shaker and add large ice. Shake cocktail shaker vigorously. Add ginger beer and roll the cocktail shaker once. Taste for balance, adding more lime if you prefer. 
  2.5 oz top shelf vodka such as Tito's, 1 oz fresh lime juice, 0.25 oz grenadine syrup, 3 oz ginger beer
• Strain over fresh ice. Garnish with, maraschino cherries or brandy-soaked cherries for a more adult taste.
  Garnish with lime, maraschino cherries or brandy-soaked cherries

Notes

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use. 

Nutrition

Serving: 1glass | Calories: 226kcal | Carbohydrates: 37.8g | Protein: 0.2g | Fat: 8.8g | Sodium: 4.2mg | Potassium: 29mg | Fiber: 0.8g | Sugar: 15.4g | Vitamin C: 3.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Hemingway Daiquiri Recipe

It’s widely known that Ernest Hemingway enjoyed a drink or two, with much of his free time spent in bars in Paris, Key West and Havana. Cuba was most definitely his favorite escape during Prohibition to smoke cigars and drink rum. Hemingway had a love affair with the classic Daiquiri, but diabetes forced him to pay attention to his sugar intake.

In 1921, Barman Constantino Ribalaigua, of the Floridita Bar in Havana, created the Papa Doble or “Hemingway Daiquiri.” The original recipe has no sugar (simple syrup) or Cointreau added, which I find unbalanced. My version of the recipe has added mouthfeel and pops with just the right amount of citrus flavors.

I love an icy, cold, cocktail and my take on the Hemingway Daiquiri ranks right up there with my versions of The Most Refreshing Lemon Drop Martini and The World’s Best Cosmopolitan Cocktail.

What Does Maraschino Liqueur  Taste Like

Maraschino liqueur is a must for every well-stocked bar and will become the secret weapon of your liquor cabinet. While Maraschino liqueur will never be the star of the show in any cocktail, it plays one the most important supporting roles in many classic cocktails.  When it comes to the Hemingway Daiquiri, using the Maraschino liqueur allows you to lower the addition of simple syrup.

Maraschino liqueur and specifically the Luxardo brand is one of the very few liqueurs in the world produced by distillation. Luxardo is distilled in small copper pot stills from ripe marasca cherries, their crushed pits, honey, leaves and sprigs and some other proprietary ingredients. By leaving the cherry pits in with the fruit during distillation, a wonderful almond-like flavor shines through. The distillate is left to mature for two years in Finnish ash wood vats and is then diluted and sugared.

Maraschino liqueur does not taste like cherries. In fact, the nose smells of lemon, pine and tree bark. Upon tasting, you’ll find the finished product to have a very floral, flavor profile, with a nutty mid-palette taste. It has a very clean finish with a syrup-like consistency. And even though Luxardo has matured for years in wood vats, it has a clear color.

What Can I Substitute For Maraschino Liqueur 

Unfortunately, there is not a good substitute for Maraschino liqueur. Kirsch does have a similar flavor profile, but it is completely dry, so using it will leave the drink unbalanced.

What Makes A Daiquiri, A Daquiri

A daiquiri is a gaggle of cocktails whose three main ingredients are:

• rum
• citrus juice (mainly lime)
• sugar (or other sweetener)

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What Garnish Should I Use 

• grapefruit peel
• lime wedge
• Luxardo cherries ~ totally worth it

What Equipment Do I Need To Make A Daiquiri

• cocktail shaker
• hand-held citrus juicer ~ get every ounce of juice out of your lemons and limes
• garnish knife

Might I suggest enjoying this daiquiri with my favorite Hemingway classic….what a perfect afternoon that would be.

Print My Take On The Hemingway Daiquiri Ernest Hemingway became obsessed with the daiquiri after spending time in Cuba. This is my take on the special recipe created for him in his honor.   Course Drinks Cuisine American Keyword My Take On The Hemingway Daiquiri Prep Time 5 minutes minutes Total Time 5 minutes minutes Servings 1 person Calories 260kcal Author Cathy Pollak Ingredients 2 oz white rum 0.5 oz Cointreau 0.5 oz Maraschino liqueur 1.5 oz fresh lime juice 1.0 oz fresh grapefruit juice 0.25 oz simple syrup Instructions Gather ingredients. Pour ingredients into a cocktail shaker filled with ice. Shake well. Strain into a cocktail glass (chilled is best). Float a small amount of finely crushed ice on top. Garnish with grapefruit peel. Serve immediately. Nutrition Serving: 1glass | Calories: 260kcal | Carbohydrates: 20g | Potassium: 96mg | Fiber: 1g | Sugar: 16g | Vitamin C: 30.5mg | Calcium: 20mg | Iron: 0.4mg

 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post My Take On The Hemingway Daiquiri appeared first on Noble Pig.

Watermelon Agua Fresca

What could be more perfect than a refreshing drink on the first day of summer!!! Thank goodness the sun is shining this morning, as it has been raining for the last two days.

Anyway, watermelon…it is my absolute favorite summertime treat. I eat it every…single day. And not just small amounts of it, I could literally eat a whole watermelon by myself. In fact, I’m alright having just watermelon for dinner. Nothing else. However, that doesn’t really work out with my family, they always want meat.

Some years the watermelons aren’t that great, but so far this year they have been fantastic and it’s still early in the season.

About this drink, it is so easy to make and the kids will love it. If you want to make it into an adult beverage, tequila, preferably a high-quality silver tequila would work well.

I hope your first day of summer is everything you want it to be!!! Stay cool.

Have a sip for me!!

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Peach Lemonade
• Vanilla Sweet Cream Cold Brew
• Cinnamon-Orange Iced Tea
• Candy Cane Frappe
• Harry Potter’s Butterbeer
• Pumpkin Cream Cold Brew

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