Pork Carnitas

I love pulled pork. Whether it's plain with just salt and pepper; BBQ'd with North Carolina sauce (my preference for bbq), Spanish style ... it doesn't really matter. But now that I have been introduced to the fresh flour tortilla's at Don Pablo's (and I am working on making my own from scratch), I am loving this Pork Carnitas recipe. The Dutch oven is becoming a staple in my cooking.

Carnitas, which translates into "little meats" can be made with pork or beef roast.

Pork Carnitas

pork butt or pork shoulder (I usually buy about a 4 lb. size)
3 T. tomato paste
4 - 5 garlic cloves
1 bay leaf
1 1/2 T. cumin
1 T. oregano
1 T. black pepper
2 1/2 t. salt
1 yellow onion, chopped
1 qt. chicken stock
water to cover roast

1. Into a Dutch oven, combine the tomato paste, garlic cloves, bay leaf and cumin; oregano, chopped onion and stock. Place roast over mixture, add enough water to cover the roast.
2. Simmer roast for about 3 hours. Check after 3 hours; making sure that the roast pulls apart easily. Sometimes, depending on the size of your roast, this might take up to 4 hours.
3. Remove the roast from the stock; pull meat apart. Season meat with salt and pepper. I set the stock aside, this is not traditonal, but we like it this way.
4. Place all the pulled pork onto a baking pan (I use parchment, but if you have a Silpat, you could use that, if neither of those, foil is fine). Bake in a 450 degree oven for 20 - 25 minutes.
5. Place the meat back into the Dutch oven, stir to coat meat. We like this flavor and sometimes I will add some "heat"; peppers, additional onions that I have softened by cooking on the side.
6. Serve the pork carnitas on flour tortillas along with your favorite toppings: sour cream, cheese, lettuce, onions, peppers, etc.
7. Traditionally Pork Carnitas are served on tortillas accompanied with chopped cilantro and diced onions, fresh salsa, fresh guacamole or refried beans.

Butterflied Chicken Roast

I was all excited that spring was here and then came the news report; "Snow possible on Monday". Well isn't that dandy! If it's going to be chilly, might as well put a chicken on to roast, right? Here is a delicious roast chicken recipe. If you are squeemish about cutting chicken, it's pretty easy to butterfly one, if you don't like doing it, ask the butcher to do it for you or you could just use bone-in chicken breasts. One more thing; if you haven't gotten the Dutch oven yet, you might want to think about it again. Another recipe which is made easier with a cast iron Dutch Oven.

Butterflied Roast Chicken Serves 4

1 (3 1/2 - 4 lb.) whole chicken butterflied
2 T. canola or corn oil
2 T. butter
3/4 c. minced shallots or green onions (I prefer shallots)
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1 T. honey

1. Preheat oven to 500 degrees. Season the chicken on both sides with salt and pepper to taste. Make an incision in both of the chicken's thighs, tucking the legs in.
2. Heat oil in large ovenproof skillet or iron Dutch Oven over medium heat. Place chicken skin side down, browning 3 - 5 minutes. Remove from heat, flipping chicken over to skin side up.
3. Place in oven. Bake 35 -40 minutes, basting once after 20 minutes, until chicken is no longer pink and instant-read thermometer registers 185 degrees. Remove chicken to serving platter, covering loosely with foil.
4. Discard fat from skillet or oven; place over medium heat. Add butter and shallots, stirring until golden, but not burned. Add lemon and orange peel and juices and honey; bring to a rolling boil. Remove from heat; immediately spoon sauce over chicken.

Cilantro and Lime Rice

For some reason I want Mexican food. Last week we picked up fresh flour tortillas from Don Pablo's (did you know you can buy a dozen for $2.50?). Anyway, we had the best tortillas EVER. Now I am making this delicious Pork Carnitas this week but was looking for a yummy side dish. Then I remembered the rice at Chipotle and Quedoba's. Cilantro and Lime ... oh yeah! So, here's the recipe that I found on line. Let me know what you think (oh and the Pork Carnitas is coming tomorrow).


Cilantro and Lime Rice Makes 4 servings (1/4 c. each)

1 T. butter
2 t. fresh cilantro
1 c. Basmati Rice
1 c. water
1/2 t. salt
1 fresh lime, juiced

1. Heat butter in a 2 quart heavy saucepan, over low heat until butter is melted. Add rice, salt and water. Bring to a full boil. At boiling, turn heat to low and cover with lid. Cook until rice is tender and water is all absorbed, about 25 minutes.
2. Add cilantro and lime juice. Fluff rice with fork before serving.