Carnitas

Carnitas

1/4 cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
2-3 tbsp kosher salt
1 onion, coursely chopped (we like white or red)
2-3 cloves garlic, minced
3 tbsp lime juice
1 tbsp chili powder
1/2 tsp dried oregano
1 tsp ground cumin
3 (14.5 ounce) cans chicken broth (or cube equivelant, which is actually what we use)

Corn tortillas, warmed
Suggested toppings: crumbled queso fresco, diced avocado, lime juice, cilantro, diced onion

1. Heat the vegetable oil in a Dutch oven over high heat.  Season the pork shoulder with salt, then arrange it in the Dutch oven.  Cook until browned on all sides, about 10 minutes.  Add the onion, garlic, lime juice, chili powder, oregano and cumin.  Pour in the chicken broth and bring to a boil.  Reduce heat to medium-low, cover, and continue to simmer until the pork is very tender, about 2.5 hours.

2. Pre-heat the oven to 400 degrees.

3. Transfer the pork to a large baking sheet, reserving the cooking liquid.  Drizzle with a small amount of the reserved cooking liquid.

4. Bake the pork in the oven until browned, about 30 minutes.  Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Notes: The recipe as is will serve 6-8 adults, possibly more if you have a bunch of side dishes.  These may seem like a lot of work, but they are worth it! 

Recipe Origination: From allrecipes.com with a few tweeks.

Honey & Spice Pork Tacos

Honey & Spice Pork Tacos

1 lb boneless pork chops cut into strips
1-2 tbsp honey
1-2 tbsp olive oil
1-2 tsp lemon juice
1-2 tsp soy sauce
1 tsp ground chipotle pepper
1/2 tsp ground crushed red pepper
6 small corn tortillas, warmed
Garnish suggestions: queso fresco, diced avocado, tomatillo salsa

1. To make the marinade, combine honey, olive oil, lemon juice, soy sauce, chipotle pepper and crushed red pepper in a medium bowl and whisk.  Add sliced pork and let sit for 15 minutes. 

2. Heat skillet over high heat.  Add pork and cook for 1-2 minutes on each side. 

3. Fill up your tortillas and eat! 

Notes: If you don't warm corn tortillas up enough, they'll crumble when you try to roll them up.  I've found it best to put them in a damp paper towel and microwave for 30-45 seconds.  If you don't mind warming them one at a time, a skillet also works, about 15 seconds  per side on medium heat.  This recipe will feed 2-3 adults. 

Recipe Origination: porkbeinspired.com with some tweaks. 

Curried Chicken Kati Rolls

Curried Chicken Kati Rolls

1/2 cup plain yogurt
2 tsp minced garlic
2 tsp minced ginger
1 tsp garam masala (not scary, just look in the spice aisle of your grocery store)
1 tsp coriander
1 tsp turmeric
1/2 tsp cumin
1 tbsp lime juice
1 tsp salt (go for the gold and use sea salt)
1 1/2 lbs boneless, skinless chicken thighs, trimmed
1 large red onion, peeled and cut crosswise in 1/4" rounds
1 large red pepper, de-seeded and cut in 1/4" strips
2 tsp canola oil
6-8 flour tortillas, any size
Garnish options: diced mango, mayo, cilantro

1. For the marinade, whisk together the yogurt, garlic, ginger, garam masala, coriander, turmeric, cumin, lime juice and salt in a large ziplock bag.  Make 2-3 cuts in the top of each chicken thigh and add to the marinade.  Turn to coat, gently massaging the marinade into the cuts.  Seal the bag and refrigerate overnight. 

2. Remove the chicken from the fridge 30 minutes before cooking.  Heat grill to medium-high.  Wipe excess marinade off the chicken.  Brush the onion and red pepper with oil.  Grill the chicken and veggies, turning once.  (Chicken will take 6-8 minutes, veggies 3-4 minutes.) 

3. When the chicken is done, tent it and let it rest for 5 minutes.  Then, slice it across the grain in strips.  Warm the tortillas, and serve with the chicken, veggies, and any desired garnish. 

Notes: These are like tacos from India.  The recipe as is will feed approximately 4 adults.

Recipe Origination: I ripped it out of a magazine called "Family Fun" at the doctor's office.  The magazine should be called "Adult Fun" because my kids won't eat this dish, but I suppose people might get the wrong idea then!