There’s no business like snow business

I checked my Samsung with religious-like fervour. Nope.  No snow yet.

Since it was our first snow vacay since Canada, I approached this year’s Hotham trip with trepidation.  After all, what could beat Whistler’s best powder season two years ago?

Another weather check.  NO SNOW. As the trip drew closer I resigned myself to hanging out, doing a few lazy runs and starting apres early every day.  Instead, at the 11th hour, we got a decent scattering of pow, some gorgeous, sunny bluebird days and a large enough crew to make sure you were never lonely on the chairlift.

mount hotham sunset snowI digress, because the whole point of this post is to stress that at the end of a day on the slopes you want some tasty food.  And you want it quick, because you can barely lift your arms up let alone chop, sautee and stand up cooking for another few hours.

Ready?

Slow cooker pulled pork tacos with quinoa, black bean and corn salad

Ingredients – slow cooker pulled pork tacos

1kg pork neck
15 corn tacos (I bought the amazing hand made tortillas from Kensington’s La Tortilleria, but Misson corn tacos are alright too)
2 small glasses coke
1 tbsp smoky bbq sauce
2 onions, thickly sliced

Spice rub
2 tbsps brown sugar
2 tsp cayenne pepper
1 tsp thyme
1/2 tsp allspice
1/2 tsp pepper
1 tsp salt

Ingredients – quinoa, black bean and corn salad

2 cups quinoa, cooked and drained
2 corn cobs, cooked, or 1 can corn kernels
1 can black beans, drained
3 spring onions, white and green parts, sliced
1 tomato, diced
1 cucumber, diced
1 red capsicum, diced
4 jalapenos, diced
1 tbsp coriander, chopped
1 tbsp parsley, chopped
salt and pepper
1 tbsp olive oil
2 tbsps red wine vinegar or juice of 1 lime

Condiments

Hot sauce, the more the better (pick your poison – Amazon, Cholula, Byron Bay Chilli Co, Red Clipper?)
Handfuls of fresh coriander
Lime wedges
Grated cheese
Guacamole
Sour cream

Method – slow cooker pulled pork

In the morning before work/school/snowboarding, place the sliced onions in the bottom of the slow cooker.  Rub the pork completely with the spice rub, and place on top of the onions.  Pour over the two cups of coke and the barbecue sauce.  Turn the slow cooker on ‘low’ and walk away.  Later on when you get home, turn the pork over to ensure an even cook.  When ready to serve, take out the pork and pull it apart with a fork.  There should be a whole lot of strands of pork, easy to put inside a taco.  Reduce the sauce and pour over 2-3 tablespoons over the pulled pork before serving.

Method – quinoa, black bean and corn salad

Chop all ingredients and mix with the drained quinoa.  Toss well and add olive oil and vinegar dressing at the end.

Sounds to eat to:

If you can hear anything over the sound of your own chomping, listen to this:

image of sunrise at mount hotham victoria

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