• Place pork in a slow cooker.
• In a small bowl, combine the vinegar, brown sugar, salt, red pepper flakes, black pepper, garlic powder, and seasoning salt. Pour the mixture over the pork roast.
• Cover the slow cooker and cook the pork on low heat for 10-12 hours.
• Remove the roast to a tray or cutting board.
• Using two forks, pull the meat apart until shredded.
• Place shredded pork in a large bowl and pour some of the liquid from the slow cooker over the meat until it is as moist as you would like.
• Return the meat to the slow cooker to keep it warm until it is ready to serve.
• Warm tortillas in a hot skillet.
• Place warmed tortillas on a plate and top with a serving spoonful of pulled pork.
• Top with your favorite salsa and serve with sour cream and guacamole.

• Husk and boil the sweetcorn until desired doneness. You could also grill the sweetcorn if you prefer.
• When the corn if done, set aside to allow it to cool.
• Dice the tomatoes, onions and jalapenos and place them in a mixing bowl.
• Cut the corn from the ears and add it into the mixing bowl.
• Add in the juice from one lime, salt and garlic powder.
• Chop the cilantro and mix all together.
• Can be served immediately or covered and refrigerated until ready to use.

• Whisk together masa harina, flour, baking powder and salt in a large bowl.
• Stir in corn and cheese.
• Add 1/4 cup water at a time, stirring after each addition until mixture holds together. (Usually takes approximately 1 cup total.)
• Heat 1/4 c oil in fry pan or cast iron skillet over medium heat until hot but not smoking.
• Meanwhile, shape 1/3 cup of mixture with your hands to form a patty that is approximately 1/3 inch think.
• Repeat with remaining mixture, making 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown. This takes approximately 2-4 minutes per side.
• Using a slotted spoon, transfer to a paper towel to drain.
• If pan becomes dry, add more oil as you go.
• Cover patties with foil to keep them warm until ready to serve.

Add juice from half of the lime and rice, fry while stirring for 1-2 minutes.

Add water and bring to a boil.

Reduce heat, cover, and cook until water is fully absorbed.

Add juice from the other half of lime and more water if needed. Carefully stir and fluff the rice.

Add cilantro as desired and served warm.

• Preheat oven to 325ºF.
• In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
• Continue cooking and stirring until mixture turns a light golden brown.
• Immediately pour mixture into flan dishes, dividing mixture evenly.
• Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
• In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
• Pour hot milk mixture gradually into egg mixture. Continue to whisk.
• Add cinnamon, whisk to mix.
• Divide mixture evenly between the baking dishes.
• Place the filled baking dishes into the 9x13-inch pan.
• Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
• Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
• Remove flan baking dishes from hot water bath and cool on a wire rack.
• When cooled, chill for 2 hours before serving.
• To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.