This is on a basic wheat flour crust. I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out. I spread refried beans over the crust as a sauce analog.A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).My first thought for cheese was sharp cheddar but I opted for queso quesadilla. It’s a good melting cheese. Quesadillas are named for the cheese, not the other way around.I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for about 20 minutes at 350. I added a little hot sauce to mine just to kick it up.
This recipe is so simple and so very good. It’s great to make and then have ingredients for sandwiches all weekend. Eat cold or reheat, both are good.
Slow-Cooker Pulled Pork
- 2-3 lb boneless pork roast
- salt and pepper
- cayenne or red chili pepper flakes (opt)
- red wine vinegar
- favorite barbecue sauce (JeffreyW and I are both fond of Sweet Baby Rays – I like the spicy)
- favorite rolls (I like multi-grain hoagie rolls)
Remove the string ties from the pork roast. Spread the roast out, season all sections with salt, pepper and if you like, cayenne or chili pepper flakes. Roll back up and place in the slow-cooker (don’t tie it up again). Add red wine vinegar (about 2 tbsp or more as desired). Cover and cook according to slow-cooker directions – usually 8-10 hours on low. Keep that lid closed.
Once its cooked, remove the roast and pour off all but about 2 tbsp of the liquid and fat. Shred the roast and return it to the slow-cooker, add barbecue sauce, start with 1/4 cup and add more as desired. I eventually used about 1/2 cup and a little bit more each time I reheated.
Don’t want barbecued pork, how about Carnitas? Just change out the spices:
- salt and pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 orange, cut in half
Mix together spices and oil and rub over the roast liberally. Add the roast, garlic and jalapeno to the slow-cooker. Squeeze the orange over the meat before adding it as well. Cover and cook as above. No need to drain, just shred the pork and serve on tortillas.
More random wildlife! A snapper makes his/her way across the lawn. It’s dry so I know it’s been on the road for a while, but there is a pond in sight from where the picture was taken.We don’t know much about this orange kitteh, it was found in a cardboard box with a sibling. They are about 8 weeks old and are ready for adoption.The first one looks a lot like our newest kitty, this one lacks the white patches. I’m sure there is a name for the different color schemes but I don’t know what they are. Mrs J says she just calls them orange tabbies.Tacos! These are roast pork with minimal garnish – a smear of beans and a spoonful of salsa with sprinkles of green onion and cheddar. The general term for the main filling is carnitas, which means “little meats”.The coconut curry chicken we had over rice the other day was also good on these garlic mashed potatoes. I wish I was better at cooking for two, we still have another little bit of this leftover.It’s so hard to catch these hummers in mid flight, especially with the long lens I had on my camera. This was snapped as he approached a feeder and hesitated while he chose a spot to land.I’ll wrap up with a classic picnic plate of burger, beans, slaw, and potato salad.
I par-fried another big batch of jumbo potatoes the other day and froze them. They make a quick side and an even quicker entree. I started out wanting hot dogs, I even thawed some out, but that got me thinking chili dogs, and that led to chili fries. It just seemed pretty straightforward to make some leftover crockpot pork into chili with a generous dose of various chili powders, and what is pork cooked with chilies if it isn’t carnitas? The cheese was going onto whatever we ended up with.
We’ve pretty much destroyed that last pork shoulder, this is the last of it. Carnitas is, for me, a description of method as much as it is of the result. You want to put a brown crust on braised pork and to get that you can cook the drained meat in a skillet over medium high heat in oil or roast it in a hot oven. Strictly speaking you want to cut the pork into cubes before you braise it, thus the name: “little meats”. This batch of pulled pork I fried in olive oil. The browner the crust the better the taste, so long as you don’t go overboard. I dressed this sammich with my pepper relish.
Carnitas are bits of braised or roasted pork that are fried again in pork fat until the edges crisp up. The word usually translates as “little meats”. These little meats are served up on briefly fried corn tortillas along with black beans and my own version of chipotles in adobo sauce that TaMara mentioned in the Thursday recipe exchange post yesterday. I found some cherry tomatoes, fresh jalapenos, and green onions to pretty them up a tad and added a dollop of sour cream to finish them off.
These were awesome! I did a little digging around to see what to call this dish. There is nothing you can make to eat that teh Google hasn’t heard of. LOL… within reason. I’m not talking wheel rims with anthrax sauce and a side of barbed wire! Anyway, I found this article that has some good info for those of us without a Tex-Mex cuisine upbringing. (Caution, the site really really wants you to join their circle in Google+, not that there is anything wrong with that.) Anyway, carnitas is braised pork, carne asada is beef.
I made the pico de gallo, but the guac was bought ready made. I picked up some avocados but was too lazy to make my own. I used my apple smoked pork on top of deep fried frozen shoestrings and sprinkled on a cheese mix of shredded cheddar and jack cheeses.