RICHMOND, Va. - Celebrity Chef Jacoby Ponder CC, CPC, from Norfolk Kitchen Lab and the hit TV series Chopped, joined us in the kitchen to share his recipe for Pulled Pork Tacos with Black Eye Pea Salsa. Chef Jacoby will be hosting the 2nd Annual ‘Taste of Euphoria,’ during the Euphoria Ladies Night Out Event, that kicks off this weekend on Saturday, August 13th at Plant Zero Cafe. For more information you can visit www.euphorianorrocks.eventbrite.com and http://www.norfolkkitchenlab.com/
w/ Black Eye Pea Salsa
4 pounds pork roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
8 ounces beer
1 lime, juiced
Salsa
2 (14.5 oz) cans black eyed peas, drained and rinsed3 cups (18 oz) diced roma tomatoes2 cups frozen corn, thawed under warm water1 extra-large or 2 small firm but ripe avocados, peeled, cored and diced2/3 cup chopped red onion (dice small), run under water to remove harsh bite and drain1/2 cup sliced green onions1/2 cup chopped cilantroTortilla chips, for serving
Directions
Heat a large skillet over medium-high heat and add olive oil. Cover the pork with the salt, pepper, paprika, onion powder and garlic powder. Sear the pork on all sides just until it is golden brown, about 1 to 2 minutes per side. Remove the pork and place it in the crockpot. Pour your favorite beer over top, cover and cook for 8 hours on low. After 8 hours, remove the top and pull the pork apart with tongs or forks. I toss it well with the beer and then cover it and let it cook for another 15 minutes or so. You have to really toss the meat with the juice to combine everything. Taste the pork and season it additionally if desired.
