Pork Carnitas

Slow cooker AND cast iron skillet version ๐Ÿ˜‰๐Ÿณ๐Ÿ–๐ŸŠ๐Ÿˆ๐Ÿง…๐Ÿง„๐ŸŒฎ๐Ÿฅ‘๐Ÿ…

Season WELL pork roast; I drizzle olive oil on roast & rub in seasonings like McCormick Sweet & Smokey, salt, pepper, Goya adobo seasoning with bitter orange, garlic powder, cumin, oregano, chili powders, smoke powder, liquid smoke, orange blossom honey; sear first in bacon fat, then put in slow cooker; add orange juice, lime juice; I throw the remaining orange into slow cooker, chopped or halved onion, peppercorns & minced garlic. Cook on high 4-5 hours or on low for 6-8 hours…depending on size of roast; you’ll know it’s done when it falls apart easily with tongs. Remove to platter, shred with 2 forks; using same skillet seared in…fry batches of shredded pork with added fat &/or juices from slow cooker just enough to get “some” crispy edges. We use street taco size flour tortillas…with favorite toppings. My favorite with pork is fruity salsas, like mango, peach, etc..Granddaughter likes avocados & very spicy salsa &/or hot sauce. Daughter likes all of the above with jalapeรฑos added.. Pickled red onions we all like ๐Ÿฅฐ

Recipe/directions for PICKLED RED ONIONS at bottom; I want them on everything ๐Ÿ˜๐Ÿคฃ๐Ÿ˜ โคต๏ธ

A little cotija cheese ๐Ÿ˜ y PICO ๐Ÿ˜‰

Add pickled red onions! Tangy & sweet, they’re the best way to give almost any dish a bright pop of flavor!
Pickled red onions have been an indispensable ingredient in my kitchen; tangy, sweet, and a little crunchy; a โ€œbright pop of flavorโ€ ๐Ÿฅฐ  Try making a batch of quick pickled red onions & you’ll see what I mean ๐Ÿ˜‹ You only need a few minutes and 5 ingredients or LESS to make this pickled onion recipe, so give them a try โ€“ youโ€™ll add them to everything!
As long as you have the vinegar, sugar, water & salt down … other ingredients are optional. I use a Portuguese sea salt & multicolored peppercorns; some use bay leaves or other herbs, garlic; or a spicy kick..with jalapeรฑos or red pepper flakes๏Œถ
Thinly slice the onions. Then, heat the vinegar, water, cane sugar, and salt over medium heat, and stir until the sugar and salt dissolve. Let the brine cool slightly, and pour it over the sliced onions. Allow the jars to cool to room temperature before covering them and transferring them to the fridge. Your onions will be ready to eat when they are bright pink and tender. This could take anywhere from 1 hour to overnight, depending on the thickness of your onions. I like the wine or apple cider vinegars. Your quick pickled onions will be delicious even if you stick to the basic recipe!

I make small jars because I have learned I can go too long before using them in/on a recipe/food so I prefer to make them fresh each time; I mean they are a QUICK pickling

Published by dawn

http://about.me/dawn_spitfire

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