Monday, June 26, 2017
Carnitas Ingredients:3 lb. boneless pork roast
1-2 medium red bell peppers, sliced julienne
2-3 small onions, sliced thin
1 minced shallot, optional
2 tsp. each oregano, cumin, black pepper, and ancho chile powder
2 T, minced garlic
1 tsp. each granulated garlic, smoked sweet paprika, salt
1/4 C. each orange juice and red wine
2-3 T. worcestershire sauce
2 T. olive oil
juice of 2-3 limes
1 T. olive oil
4-8 oz. thin sliced or shredded cheese (I used provolone and cheddar)
16" loaf French bread or 4-6 sub rolls
2-3 T. butter
In a small bowl, mix well the minced shallot and garlic, oregano, cumin, black pepper, chile powder, granulated garlic, salt, and paprika. Pat pork roast dry and drizzle with olive oil. Coat with seasonings.
Add all remaining carnitas ingredients except pork to bottom of a crock pot, stir to combine. Add pork roast. Cook on low for 10-12 hours. Lightly shred the meat. Reserve the cooking liquid.
Add 1 T. olive oil to skillet and add carnitas meat along with onions and peppers. Fry lightly for 5-10 minutes, stir occasionally. (Deglaze pan with cooking liquid from the crockpot as needed.) Top with cheese.
Lightly butter French bread (cut into 4-6 sections) or sub rolls. Toast in the over at 400 for 5-7 minutes or pan sear on a griddle over medium-high heat until lightly golden brown.
Top with cheesesteak mixture and additional cheese, if desired.
Serve with salad or fresh fruit.
Yields: 8-12 servings
Leftover makeover ideas:
Serve meat in tortillas for tacos
Use in enchiladas
Add to baked bean casserole for hearty side dish
Stir in BBQ sauce for kicked up pulled pork