Crockpot Carnitas

The recipe is:  you rub the spices on the pork roast, put it in the crockpot with citrus juice squeezed on top, and let it cook.  That's it.  It's minimal work for maximum flavor...enjoy :)

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(WHAT YOU WILL NEED)

1 tablespoon each of your favorite dried mexican spices.  I use:

cumin, chili powder, garlic powder, and dried oregano.

2 teaspoons of salt and 1 teaspoon pepper 

one 5-pound pork butt (trim excess fat but leave some for flavor and juice)

1 large onion, quartered

1 bay leaf

the juice of 2 oranges and 3 limes (plus extra limes for the finished carnitas)

small, street taco flour tortillas 

Toppings:  chop radishes, cilantro/parsley, jalapeno pepper, green onions, fresh limes, cotija cheese

Combine all spices in a bowl and rub all over your pork roast--sides and bottom, too.  Place in the crock pot on top of the quartered onion with bay leaf.

Squeeze the juice of oranges and limes over and around the pork.

Cook for 5 hours on low or 7-8 hours on high.

When it's done, take pork out of the crockpot and place in large pan, with the slices of onion that have cooked down.  Shred with forks.  NOW YOU HAVE A DECISION TO MAKE:  do you leave it as is, a pan of juicy, citrusy meat or place it under the broiler to get the pork browned and crispy on the edges?  I have done both, but usually leave it as is because that garlicky, sour orange juice that runs down your hand when you take your first bite is heaven.

(if you choose to brown the meat, place it on a sheet pan under the broiler for approximately 5 minutes until the edges become browned and crispy)

No matter what you decide, sprinkle some finishing salt over the meat before serving--

Warm tortillas in oven if you used it to brown, or in microwave if you didn't

Place meat and toppings in your tortilla and enjoy! 

TIP #1: a squeeze of fresh lime puts it over the top--sour heaven!

TIP #2 because I love you:  these taste even better the next day.

Dinner Salad: roasted butternut squash, chicken, and toasted walnuts

 

I like dinner salads to be substantial, with the lettuce being just one of many ingredients, not the whole of it.  This salad is perfect for that and covers all the bases:  equal parts protein, cheese, dried fruit, chewy grain, roasted vegetable, toasted nuts, and lettuce—any combination of your favorites will do.  Sometimes I use chicken and squash, other times flaky tuna and tomatoes, or beef and asparagus.  Sometimes Arugula, other times Kale or romaine.  Use what you like and switch it up, you can’t go wrong 😊

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(WHAT YOU WILL NEED)

 

The amount of ingredients depends on how big you want your salad, you decide

This is a quick, weeknight meal if you let the grocery store help you:

 

cubed butternut squash (I buy it already cut up in the produce section)

½ cup (when dried) cooked barley (would also be good with couscous, quinoa, or farro)

walnuts

dried cranberries 

cooked chicken, shredded (a rotisserie chicken from the deli is perfect here)

arugula (I buy it triple washed and ready to use)

swiss cheese, cubed

vinaigrette

olive oil

red wine vinegar

(maybe) 1 teaspoon Dijon mustard

salt/pepper

• Cook your barley according to package directions and set aside to cool slightly.
• Make your vinaigrette:  I like ¼ cup vinegar, 1/8 cup oil, and a teaspoon of mustard.  Add a pinch of salt and pepper and mix.  

When the barley is cooling, add a few teaspoons of the vinaigrette and mix, so it soaks up some of the flavor.

Preheat oven to 400 degrees.  Lay out your squash on a cookie sheet and drizzle with olive oil.  Mix with hands to coat and sprinkle with salt and pepper.

Roast in oven.  In the last 7 minutes of cooking, add the walnuts to the pan to toast.

 Let squash and nuts cool slightly; if walnuts are whole, chop them roughly and assemble your salad:

 Mix all ingredients together in a large bowl.  Dress with some (or all) of the vinaigrette.  Sprinkle with salt and pepper to taste.