{"id":6202,"date":"2011-07-12T10:48:05","date_gmt":"2011-07-12T17:48:05","guid":{"rendered":"https:\/\/shescookin.com\/?p=6202"},"modified":"2011-08-03T17:20:27","modified_gmt":"2011-08-04T00:20:27","slug":"pulled-pork-and-mexican-zucchini-with-corn","status":"publish","type":"post","link":"https:\/\/shescookin.com\/pulled-pork-and-mexican-zucchini-with-corn\/","title":{"rendered":"Pulled Pork and Mexican Zucchini with Corn"},"content":{"rendered":"

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In May, I began contributing my Travel-Eats articles at Honest Cooking<\/a> along with\u00a0 “70 of the world\u2019s most interesting food & beverage writers, bloggers, photographers and Chefs featured on Honest Cooking”. I’m proud to be considered one of the 70 and join several esteemed food bloggers that I know: Nancy at Spicie Foodie,<\/a> Alisha at The Ardent Epicure<\/a>, and Joan at Foodalogue<\/a> and, through my reading, getting to know many others as well. Each day, I’m amazed at the depth and breadth of the articles – Honest Cooking strives to become the leading and most inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun, I urge you to take a few minutes to visit their site and see what you think . You can see all my articles on my contributor page<\/a>.<\/p>\n

Segue to the recipe…\u00a0 Last week I posted Zucchini Keftedes<\/a>, the first of three recipes from the Zucchini Throwdown that’s been going on in my kitchen. I think you’ll love the second, too –\u00a0 a versatile zucchini side dish with a south-of-the-border twist, Mexican Zucchini and Corn<\/em><\/span> from Nancy (Spicie Foodie) the writer and recipe developer behind the column “Mexico On My Plate<\/a>” at Honest Cooking.<\/p>\n

With zucchini fresh from our garden and the first of this season’s corn from the farmers market, this was the perfect healthy side dish for the pulled pork sandwiches<\/a> that I made on 4th of July weekend. Pulled pork is one of our family’s\u00a0 favorite summertime eats. Sometimes I make it all authentic with a dry rub and slow grilling the meat, but most of the time I make my pulled pork the no hassle way –\u00a0 in the slow cooker. In my mind, the slow cooker is highly underrated, I relied on it heavily when I was working an 8-5 (hellooo, where did 9-5 come from anyway, I’ve never had a 9-5 job!) and still use it frequently in the winter months for stews, chili, and braised meats.<\/p>\n

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