Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, January 20, 2013

Pork Carnitas

I found this recipe on the FoodNetwork website.  It’s from Melissa D’Arabian.  I don’t often use my crock-pot. Perhaps because I don’t have a lot of great recipes for it, at least what I would deem “healthy” recipes.  This one not only fits the healthy billing – but it is DELICOUS!  The flavors were so perfectly melded and the pork was super tender.  I didn’t fry the meat after it was cooked and shredded; rather I used it in soft tacos with my homemade Tomatillo Salsa.  Click HERE for that recipe.  Next time I may try frying – but for this time I was opting for the healthier version. 
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil
Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.
Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
Serve on with choice of tortillas and toppings.

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