Oh yes, Jonathan! I’d love to have them both, please, and thank you! I am
married to a man that would eat Mexican morning, noon and night if he could,
and cooking hot foods was a requirement of my marriage! 😊
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx <blindcooks-bounce@xxxxxxxxxxxxx> On
Behalf Of Jon Rawlings
Sent: Monday, June 20, 2022 5:11 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Taste Of Home: Slow Cooker Carnitas
I'll try to remember to post it in the next couple of days. It really is quite
simple. The only downside to making it is that you have enough meat left over,
after smashing it with the potato masher, that unless you have a massive
Skillet, like I do, you're probably going to have to round the shredded meat in
batches, and that takes time. If you have two skillets, I suppose that's a
different story. The results are more than worth it though, because that's
Citrus flavor together with the spices, really does get into the meat and make
it tastes wonderful.
If you are into Mexican like flavors and shredded meat feelings, America's Test
Kitchen has one for shredded chicken that is done right in the skillet, using
boneless skinless chicken thighs, that is so freaking delicious, that I am
often tempted just to make the filling and eat it all on its own. And assuming
that you keep canned chipotle as part of your pantry, and you can get access to
fire roasted diced tomatoes, you probably have all the other ingredients you
need on hand already. Perhaps I will post them both. Right now however, my
oldest daughter is playing games on my PC, and I've got some other things I
really need to do while the baby is asleep. If you haven't heard from me in a
couple days, send me a note, off list, and remind me. I don't mind being
prodded, if it is in regards to recipes I promised to send it to the list.
Jon
Sent from my T-Mobile 4G LTE Device
-------- Original message --------
From: "Susan Tabor("souljourner")" <dmarc-noreply@xxxxxxxxxxxxx
<mailto:dmarc-noreply@xxxxxxxxxxxxx> >
Date: 6/20/22 10:05 AM (GMT-08:00)
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Re: Taste Of Home: Slow Cooker Carnitas
Oh, Jonathan! Your recipe sounds delicious! It would be great if you could post
it sometime! Yum!
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx <mailto:blindcooks-bounce@xxxxxxxxxxxxx>
<blindcooks-bounce@xxxxxxxxxxxxx <mailto:blindcooks-bounce@xxxxxxxxxxxxx> > On
Behalf Of Jon Rawlings
Sent: Monday, June 20, 2022 9:16 AM
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Re: Taste Of Home: Slow Cooker Carnitas
This actually doesn't sound too bad, but the version I like to make is quite
different. With mine, the pork roast gets cut into large chunks, about 1 in
cubes or so, cost with a handful of spices, mixed with a little orange juice if
I remember right, maybe some broth? Then I put in a half an onion, all in one
piece, an orange, split in half, and a couple of limes, also split in half.
Everything works together for about six or seven hours, then you remove the
citrus fruit and onion, put the meat in a bowl to cool off, leaving the liquid
behind in the slow cooker you're done masturbate with a potato masher, heat up
a large cast iron skillet, and cook the shredded meat in the skillet with a
doubt a cup of the reserved braising liquid until the liquid has totally
evaporated, and the meat starts to get a little crisp in places. Best slow
cooker Carnitas I have ever had. Makes me want to put it on my next menu. Or
better yet, finely chop some fresh Chili's.
Sent from my T-Mobile 4G LTE Device
-------- Original message --------
From: "Susan Tabor("souljourner")" <dmarc-noreply@xxxxxxxxxxxxx
<mailto:dmarc-noreply@xxxxxxxxxxxxx> >
Date: 6/18/22 7:47 PM (GMT-08:00)
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Taste Of Home: Slow Cooker Carnitas
Slow-Cooked Carnitas
TOTAL TIME: Prep: 20 min. Cook: 6 hoursYIELD: 12 servings.
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using
tortillas, I put the seasoned meat on top of shredded lettuce for a tasty
salad. —Lisa Glogow, Aliso Viejo, California
Ingredients
* 1 boneless pork shoulder butt roast (3 to 4 pounds)
* 3 garlic cloves, thinly sliced
* 2 teaspoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1 bunch green onions, chopped
* 1-1/2 cups minced fresh cilantro
* 1 cup salsa
* 1/2 cup chicken broth
* 1/2 cup tequila or additional chicken broth
* 2 cans (4 ounces each) chopped green chiles
* 12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
* Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
Directions
* 1. Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the
garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and
chiles. Cover, cook on low until meat is tender, 6-8 hours.
* 2. Remove meat; cool slightly. Shred with 2 forks and return to the
slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla;
serve with toppings of your choice.
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