Tag Archives: pork

Mexican Pork Carnitas

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Who is sick of WINTER? Meee! I cannot wait for it to get into the 40’s and that use to be really cold to me! I am heading to FL in a couple of weeks.  I. Cannot. Wait.  I hope it is at least in the 60’s.  I don’t think I am asking for much, am I?

I made this dish a couple of weeks ago and we all loved it. I was happy to see that pork butt was on sale at the grocery store today. It gave me a reason to make it again and I could take photos and share it with you.

This recipe is really good. It is perfect for tacos and nachos or a great filling for enchiladas, tamales and burritos. I have only used it for tacos and nachos. Oh, and I just ate it right out of the frig the next morning. I love cold meat and pizza…. for breakfast. Weird, I know!

Pork Carnitas

Adapted from Cooks Illustrated

  • 3 1/2 – 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 2 small onions, peeled and halved
  • 2 bay leaves
  • 4 whole garlic cloves, peeled
  • 1  Tablespoon dried oregano ( I used a tad more)
  • 2 Tablespoons fresh lime juice ( One lime)
  • 2 C water
  • 1 medium orange

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork,  salt, pepper, cumin, onion, bay leaves, garlic, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Cut orange in half; juice orange into medium bowl and remove any seeds. I would say 1/4 – 1/3 cup of juice would be a good amount (I had about 1/4 cup). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when poked with fork, about 2 hours.

2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick, 8 to 12 minutes. You should have about 1 cup reduced liquid.

3. Using 2 forks, pull each piece of pork in half. Gently fold pork into reduced liquid; season with salt and pepper to taste. Spread pork in a even layer on a foiled lined jelly roll pan. Place pan on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and your favorite toppings.

All ready to bring to a simmer on the stove top and then pop it into the oven.

All ready to bring to a simmer on the stove top and then pop it into the oven.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Pork Carnitas

Pork Carnitas

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

When I first made this, I was unsure about adding the orange.  I don’t even taste the orange, but I know it adds the the flavor. Reducing the liquid and tossing it into the meat and then broiling it, is a must!

~Relish Food & Life

Tomato Guacamole & Ancho Chili and Greek Pork Tenderloin

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Jim B. shared with  me a super easy way to make a pork tenderloin. I just so happened to have pork tenderloin in the frig and made it that night. It was delish! Thanks Jim!

He took a pork tenderloin rubbed it down with olive oil, salt, pepper and then sprinkled Ancho chili powder all over it and rubbed it in.  Seared it in a skillet with half butter/half olive oil, then put it in an 8 inch square pan into a 425 degree oven for about 25 minutes.  Cover it, then let it rest about 5 minute.

Ingredient Line Up.

Pull off the silver skin.

 

Rub olive oil all over the tenderloin.

Rub in salt and pepper.

Rub with Ancho Chili Powder. Don't be afraid to use a lot of this. I should have rubbed in a bit more.

 

Get the pan sizzling hot with olive oil and butter.

Put tenderloin in pan.

Sear it on both sides.

 

Put it in a pan and bake for 25 minutes in a 425 oven.

 

Remove from oven and cover with foil. Let it rest for 5 minutes.

Ready to slice and serve.

Ancho Chili Pork Tenderloin.

Since I used ancho chili powder, I thought I  would serve it with a Guacamole  and corn with a dash of Ancho Chili powder mixed in. This would also be great sliced thin for a pork taco.

Here is the Guacamole recipe. Sorry no photos.

Tomato Guacamole

3 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
1/2 of a lime squeezed
½ teaspoon salt
¼  teaspoon pepper

Mix it all up. Adjust seasonings to your taste. You can spice it up with some minced jalapeno. This would be great with tortilla chips.

The tenderloin came in a package of 2. So, I decided to use one of our favorite spice blends…Greek Seasoning. It turned out great. The only thing that you need to watch when using your favorite spice blend, is if it has salt and pepper already in it. Then you may need to skip the salt and pepper step. I did not pay attention to that and really rubbed in a lot of Greek seasoning and it was a bit salty and peppery.

We put Greek Seasoning on everything…green beans, potatoes, meat, chicken etc.

Greek Pork Tenderloin.

There are a ton of different seasoning blends out there that you can use with this recipe…the possibilities of endless 🙂

Grace and I planted watermelons is our landscaping this spring. We harvested 2 watermelons 🙂 So proud!

Adding watermelon to your landscaping is a great way of adding foliage to it and if you do not have space for a garden. Kathy, my sister-in-law has been doing this for years and producing a lot of watermelons.

Off to make Watermelon Salsa!

~Relish Food & Life!