This Sunday afternoon, it was 65 degrees! We worked in the yard and now preparing for the SNOW BLIZZARD that is predicted for tonight and Monday! Only in Texas, huh! We shall see!
Have a treat for you with this week's Recipe Swap; it is a new dish altogether for our family. It's a hispanic dish called "Carnita" - baking a pork butt roast very slowly with a variety of spices that is SO TASTY!
My hispanic students just laughed at the old white teacher trying out something that they commonly know and enjoy. They were giving me advice how to eat it and with what! Love it! It made so much - I was able to fix up 4 different recipes from this one bake - I did freeze two dishes - so not to burn out the family so quickly on this meat all in one week! The original recipe was found on this website - love, love, LOVE JILLEE and all of her recipes and knowledge! I ended up tweaking the recipe for the oven in a 13x9 pan instead of the crockpot.
"Twiced Baked CARNITA"
6-8 pound pork butt
5-6 cloves garlic, finely chopped
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
juice of 2 limes
1/2 cup orange juice
12 ounces cola
1/2 cup salsa
- Place pork butt in 13x9 pan; add the chopped garlic on top of the meat. Add the salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne pepper (either mixed together or just sprinkled out separately) on the garlic. Juice the 2 limes and our juice on the meat. Add the orange juice, cola (or dr. pepper) along with the salsa. Cover with foil and cook 8-10 hours at 275-300 degrees. "Think low and slow"
- Shred the pork with two forks (meat should be VERY tender and falling off the bone). This is the "twiced baked" part - with the shredded meat in a 13x9 pan - leaving the juices with the meat; broil in oven 6-8 minutes uncovered - toss meat and repeat broil!
- Toss meat with cut cilantrol, serve in corn or flour tortillas and fashion it into whatever you please. We garnished with cheese, tomato, cilantro and sour cream; like a soft taco for Dinner #1.
Now! Dinner #2 was using the Carnita in a Pulled Pork Sandwich - YUM! Along with a pasta salad, chips and pickle - this dish really hit the spot!
On the menu for this week will be Dinner #3 Baked Carnita Taquitos and Dinner #4 will be Carnita Calzones - (going to substitute the chicken in recipes with the carnita)
Next on the blog agenda is this month's Card Swap - it's to be held tomorrow IF the weather allows - our challenge was to create a 3x3 card using the color lavendar and have a flower theme! It was harder than you would have thought!
Thanks for stopping by! Remember to hug the ones you love the most, until next time...