29 Jul Slow-Cooker Pork Carnitas

Makes enough for 10-12 tacos

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped into big pieces
  • 2 pounds pork shoulder
  • 4 cloves garlic, peeled and left whole
  • 1 stick cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 1 teaspoon Spanish paprika (or, you can use regular paprika or chipotle powder)
  • Sea salt
  • Black pepper

Directions:

  1. In a large skillet, put the 2 tablespoons of olive oil and the chopped onion and turn the heat to medium. Let cook until the onions begin to become translucent, about 5-10 minutes. Then, add the pork and sear on all sides. Remove the pork and onions and put into the slow cooker.
  2. Add the rest of the ingredients, including a generous bit (around 2 tablespoons) of salt. Stir everything together, and add enough water to cover 2/3 of the pork. Cook on low for 5-6 hours. Let cool, and refrigerate until ready to eat.
  3. When ready to eat carnitas, first preheat the oven to broil and move the top rack to the middle of the oven. Shred the pork and put the pieces of shredded pork and some of the juices in a baking dish, and cook for 15-20 minutes or until the pork gets crispy.
  4. Serve with warm tortillas, chopped jalapeños, lime, cilantro, and pico de gallo.

Note: If you don’t have a slow cooker, you can do this on top of the stove in a big, heavy pot and cook on low heat. 

Read More

16 Oct Pork with Squash and Apples

Ingredients:

  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons minced garlic (about 2 large cloves)
  • 2 tablespoons chopped fresh sage
  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cooking apples, peeled and cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/2-inch pieces
  • 1 tablespoon honey mustard
  • 1 sprig fresh rosemary
  • 5 tablespoons unsalted butter, cut into pieces

Directions:

1.  Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.

2.  Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.

3.  Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.

4.  Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Read More