Wednesday, March 2, 2016

Slow Citrus Pork

slow carnitas

Second verse, pretty much the same as the first! Except instead of beef and peppers and chili spices, this is pork and citrus and sweet spices. You get that's how I do, right? If you're thinking is this blog really the same basic recipe over and over, one, what did you expect from the girl whose favorite comic is Dinosaur Comics, and also yes, that is my secret to LIFE.

an onion
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp cinnamon
1 tsp salt
an orange
a lime
2 lb pork shoulder

Roughly chop the onion and mix together with all the spices in the slow cooker. Quarter the orange and lime and squeeze their juices over the onion and spices. Cut the meat roughly into two-inch wide chunks. Layer the meat in the onion and spices in the slow cooker and cook on low until falling apart, about four hours but maybe longer. Fish the meat out of the vegetables, pull it apart into bite-size pieces, and put it into a container to put in the fridge.

You can strain the onion from the meat juices, or puree the onion into the meat juices, to pour over the meat in the container.

The nicest way to serve this is to scoop however much meat you want to eat in a singleish layer on a baking sheet and broil for ten minutes to char, then stir it up and serve.

The easiest way is to just scoop it right into your bowl and reheat in the microwave, it's still good.

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