My Foray Back into Omnivory

If you've been keeping up with recent blog posts, you'll know that I've been instructed by my nutritionist to add meat back into my diet. The problem is that I've committed to eating only local, humanely-raised and minimal hormone meat which poses a problem since most restaurants can't guarantee this. So what's a girl to do?

The answer is: look around you. There are so many local producers of high quality meat in the US, and Charlotte specifically, that you don't have to compromise your values to get animal protein. Thus, I went back to my old friends at Windy Hill Farms and have been trying some of their new or premier products. Last week, I made my favorite tomato sauce from my owned canned tomatoes but added their new ground chicken and some red pepper flakes.  It was incredible, if I don't say so myself.

This week, I wanted to revamp my barbeque pork recipe. I got a pork roast from Windy Hill and used my large crock pot. This time, however, instead of just eating BBQ, I made some fajitas. Here's how I cooked the BBQ after following the above recipe using some rice from Queen City Pantry. You can get taco seasoning from Savory Spice Shop and, if it were a little later in the year, you could also get the tomatoes and cilantro from pretty much any produce vendor in NC.

Pork Fajitas (LPO)

Two good handfuls of pork BBQ, pulled apart by hand
1/2 large yellow onion, cut in 1" strips
Taco seasoning to taste
About 2 cups cooked rice
Cilantro and diced tomato (optional)

1. Simmer the onions in some olive oil or butter until soft.
2. Add the the BBQ and simmer for 5-10 minutes and flavor with taco seasoning
3. Serve with rice, cilantro, tomatoes and Greek yogurt or your favorite toppings.

This made three healthy burrito-sized fajitas using large tortillas.