Asian ‘pulled-pork’ Tacos and Cole Slaw

Did you know that every year Pantone declares a color to be THE color?

A few nights ago, while getting ready to go to sleep, I looked over at what the BF was reading.  It happened to be the 2012 Color of the Year announcement.  The color: tangerine.  My reaction… I pulled three tangerine items out of my closet and excitedly announced to him… I kid you not…

OMG! I AM THE COLOR OF THE YEAR!  LOOK!!!!

I am that much of a dork.

Of course, I know, that I am not the Pantone color of the year.  But, those were the words that exited my mouth in my excitement of discovering I had clothing items that matched the in color of 2012.

I think my excitement came from the fact that I have had this insane desire to wear color.  Bright, bombastic, annoying color.  Cornflower blue blouses with chartreuse skirts kind of color.  So when I looked over and saw this bright, vibrant, unapologetic tangerine… I felt like I had a compatriot to go out into the world and bounce with liveliness.

And you know, since that night, I have indeed been wearing a lot of color.  And it feels really good.

I don’t know why.  I cannot imagine that they are tied together, but I feel happier.  I wore this bright yellow blouse that has been in my closet for years on Tuesday and there was a spring in my step that just isn’t there when I wear black or brown or tan or navy blue.

I guess my desire for color is why I made this recipe.  ”They” say you should eat a rainbow… not the skittles kind… the whole foods kind.  And this certainly fulfills that requirement.

I had been hearing about the magnificence of jackfruit and its ability to mimic meat for a while.  I actually had cans of the stuff in my cupboard from my last trip to the asian market, but never got around to trying it out.

But then, from deep in my subconscious need for color, the idea of this came to me.  And, OH MY GOODNESS!!  First off, jackfruit is really amazing.  Second, this is the most jam packed flavorful dish I have made in quite a long time.  The flavor bursts with the same vibrancy as the colors that make it.

I was so pleasantly surprised by everything about this.  I don’t want this to be taken the wrong way, but you know, there are times when we home chefs scan the internet and other wonderful cooking blogs, and have these ideas of what may work and taste good and be fun to cook, but somewhere, deep down there is the slightest bit of apprehension and hope that you are right.

And when something this good is actually created it makes you want to scream from the rooftop:

FOR THE LOVE OF ALL THAT IS HOLY…. GO MAKE THIS!!!!

And lucky you… there are two recipe cards with this post! Personally, I liked everything all mixed together.. slaw on top of jackfruit wrapped in the tortilla.  However, it is just as good separate, as well.  I can also imagine the cole slaw as a fun twist for a potluck picnic item and a break from the standard slaw that you get so often.  The ‘pulled-pork’ would be great with some sticky rice and a side of stir-fried chinese broccoli or bok choy.  In other words, they are great as recipes on their own and really great when all put together.  As always… ENJOY!

Asian pulled-pork Tacos

Asian Cole Slaw