Tuesday, May 8, 2012

Tasty Tuesdays ~ Pork Carnitas


·                     2.5 lb pork shoulder blade roast, lean, all fat removed
·                     6 cloves garlic, cut into quarters
·                     cumin
·                     garlic powder
·                     1 cup stock I used vegetable as I already had it on hand
·                     3-5 chipotle peppers in adobo sauce 
·                     2 bay leaves


I cannot explain to you how very important it is to remove all the fat before you start cooking. I forgot and it was a super amount of work later. It also probably was not as healthy as it could have been.  Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Or if you have a cast iron insert for your crock pot you can put it right in there.

Using a sharp knife, insert blade into pork, cutting slits and insert garlic slivers. 

Season pork generously with cumin, adoboDescription: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001TA9MDQ and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin, if you like it spicy or just not so bland you will need much more. Let it cook another 15-30 minutes. Garnish with sour cream or plain greek yogurt, red onions and avocados. I adapted this recipe from skinny taste.

I also used some of the Great Northern Bean soup and added white rice with the juice of one lime and a palmful of cilantro. Add a scoop to each bowl after filling it half way full of soup. 

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