Monday, September 12, 2011

New Recipe #2: Pork Carnitas

You may notice I skipped over mentioning new recipe #1.  That's because it wasn't all that tasty.  However, I found success with this new recipe for the handy slow cooker.  I combined two recipes and didn't measure much as usual.

Shredded and ready to go in a tortilla

1 boneless pork shoulder or loin roast (2-3 pounds), trimmed and cut into 3-inch cubes
1/2 to 3/4 c. lime juice
Salt, pepper, oregano, cumin, crushed red pepper flakes, cayenne pepper
2-3 garlic cloves, sliced
1 onion, cut into quarters

In a slow cooker, toss in the pork shoulder.  Season with the above spices to taste.  Don't be stingy with the oregano, cumin and salt.  Pour in the lime juice.  Add onion and garlic.

Cook on high for one hour.  Then turn to low and continue to cook for 8-10 hours or until the meat is very tender.  Shred the pork with two forks (meat may look a little pink).  Then, set up a burrito bar with sour cream, salsa, avocado, monterey jack cheese, and any other goodies.

Note:  The onion cooks down into some dang good deliciousness.  Next time, I'll add another couple of onions.

On another subject...I just finished a HILARIOUS book that had me laughing out loud.  It's called I'm with Fatty:  Losing Fifty Pounds in Fifty Miserable Weeks by Edward Ugel (blogger on Huffington Post).  The book chronicles his journey through weight loss, joining a gym, doing a cleanse, and falling off the food wagon many many times.  There are no recipes, no diet he's following and wants to share with's more about his love of good food and his thought process as he goes through this whole project.  I definitely recommend the book! 

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