Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Monday, May 21, 2012

Slow Cooked Carnitas

Today is reveal day for Secret Recipe Club. Yay! It's always such a fun time. This month my assigned blog was Cooking in Stilettos! What a wonderful blog! Aly has lots of recipes, but as soon as I saw her Slow Cooked Carnitas, I knew I had my recipe. These carnitas are full of flavor, easy to make in the slow cooker,  (no hot kitchen!) and so delicious! I will definitely be making these again and again.

Slow Cooked Pork Carnitas
printable recipe
3-4 pound Pork Roast
1 tablespoon Olive Oil
1 teaspoon Cumin
1 teaspoon ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 tablespoon Brown Sugar
1/4 teaspoon Cayenne Pepper
1-15 ounce can Tomatoes
1/4 cup Orange Juice
Zest and juice of 1 Lime
2 Bay Leaves
Salt and Pepper
The recipe said to cut the roast into 4 pieces, but because
I used a bone in roast, I cut it into 2 pieces.
I heated the olive oil in a pan , and browned the pork pieces
on all sides.
I placed the pork in the slow cooker,
and added all the ingredients. The original recipe said to use 
fire roasted tomatoes. Because the hot stuff does not always go
over well in my house, I used a can of crushed tomatoes. They 
worked out great! 
Cook on low for 6-7 hours until the pork is tender,
and can be shredded with a fork.
Preheat your broiler. Line a baking sheet with foil,
and set aside.  
Shred the cooked pork, and set aside.
Remove the bay leaves from the tomato mixture.
Blend the tomato mixture with an immersion blender,
or pour it into a stand blender and blend until smooth.
Set some sauce aside to put on your carnitas in the tortilla.
Mix the rest of the sauce with the shredded pork 
and place on the baking sheet.
Broil the shredded pork, turning once, until brown and 
carmelized around the edges, about 5-7 minutes.
I sauteed up a few red and green peppers and some onions
to add to my tortilla.
Fill your tortilla with the carnitas, sauce, peppers, and
onions. Top with avocado slices and a scoop
of sour cream.
Enjoy!

Thanks so much Aly, for this delicious recipe! 
I will be back soon, as I have my eye on your 
Pork Tinga!

Check out what everyone else cooked up today:



Monday, October 31, 2011

BBQ Pork Sandwiches w/ Slaw

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!
Spray a baking pan with pan spray.
Place a pork loin in the pan. 
Sprinkle with garlic powder.
Fill the pan with water, to cover 1/4 of the pan.
Cover the pan with plastic wrap.
Then cover the plastic wrap with foil.
Cook at 350 degrees until a thermometer placed in
the pork loin reads 145 degrees.
Take out oven and let pork rest for 30 minutes.
To let the meat rest you are allowing the juices to stop flowing.
Cutting into the pork to soon will make the meat dry.
To make the pork sandwiches,
cut thin slices from the pork loin.
A slicer works great for this, or just cut by hand.
Build your sandwich by toasting the bun, then piling on the 
pork, topped with a taste of BBQ sauce.
Add some cole slaw.
We made some back in May.
Your BBQ sandwich is done!

Happy Halloween!