Thursday, January 24, 2008

Carnitas and the "Tamale Test"

Jonesing for Mexican food? This is soooo good. It's super tender and moist. For those of you who have issues with meat give it a try. A Crock pot was a life saver in the beginning for keeping meats moist and sliding in the right direction. Make some of my killer guacamole to have with it and the added moisture will help even more.

It's obviously a gringa version of carnitas since you all know I'm 1/2 Sicilian and 1/2 British. It's seriously yummy despite me once failing the "Tamale Test." For those of you who haven't heard the story: I failed the "Tamale Test." My last major relationship was with a Latino. So just before Christmas one year my boyfriend's Grandma, Mom and Aunt invited me to their tamale making get-together to "teach me how to make them." OMG! (I was pre-op) they were so yummy. We made meat ones and sweet ones with raisins and cinnamon. I wasn't very good at it. There is a knack. We had a great time though laughing and sharing stories or so I thought...

My boyfriend and I broke up not to long after.

I believe I failed the "Tamale Test."

Actually I found out he cheated so perhaps it was good I sucked at tamales. Have no fear. I didn't fail the Carnitas test this rocks. Hope you enjoy it!



Shelly's Crock Pot Carnitas

One 2 to 3 lb. Pork Roast (Boneless Picnic Roast)
1 yellow Onion, sliced
3 cloves of Garlic, sliced
2 Teaspoons Ground Cumin
1 Teaspoon Kosher Salt
A few twists of Black Pepper to taste
1 cup Salsa
1/4 cup Water
Olive Oil

Top with any of the following sour cream, cilantro, grated cheese, my killer guacamole, black olives, chopped onion, lettuce, chopped tomatoes, squeeze of lime.

Place pork roast in a stock pot and brown slightly on both sides about 3 minutes a side. Place in crock pot. Saute onions till slightly golden. Add garlic. Cook 1 minute. Sprinkle with salt, pepper and cumin. Pour over roast. Pour salsa and water over roast. Cook on low for 8 hours or until very tender. When done, remove from crock pot, take two forks and pull the pork apart. Pour juices over meat.

Leftover ideas: Leftover Carnitas can be used in an omelette or breakfast hash with eggs, onions and peppers or made into a "taco salad" with lettuce, cheese, black olives, and tomatoes.


I served it with a version of the traditional Mexican veggie side dish Calabacitas.


Shelly's Calabacitas

1/2 yellow Onion, sliced
2 cloves of Garlic, minced
2 small Zucchini, diced
2 small Yellow Summer Squash, diced
1/2 cup diced Tomatoes, drained (I used canned S&W)
2 whole mild Green Chilis, chopped (I use Ortega)
1/4 cup Cilantro, chopped
1 teaspoon Oregano
Kosher Salt
A few twists of Black Pepper to taste
Olive Oil
Butter

Saute onions in butter/oil for about 5 minutes till golden. Add garlic and cook for another minute. Add zucchini, yellow squash. Cook till golden. Salt and pepper to taste. Add green chili, herbs, tomatoes, and cook for another 10 minutes or so until vegetables are tender, stirring often.

9 comments:

Gerri said...

Hi; Just wanted to say thanks again for the recipes. As for the x boyfriend. His loss totally.

Thank again

Antonia said...

Hello,
I love this idea. I am latina, married to someone from Mexico. I have a four book collection of Mexican recipes that my mom gave to me, it's all in spanish. I tried to make the carnias once and was a total disaster!! I can't wait to try this one. Thanks
Antonia

Anonymous said...

Wow, looks yummy!

I just added the Fage Greek Yogurt clip to my blog. I think you'll like it - I added some extras to boost the protein content. Let me know your thoughts.

I also added a link to your blog on my blogroll. :)

-Peter
www.RandyBlueRipped.com

Anonymous said...

I grew up on traditional mexican food, but as we all know it's fattening! I made these carnitas and couldn't believe how FABULOUS they were and easy too! YOU ROCK everyone is dying for me to make this again!

Watty said...

might need to make this next week. Hubby has a thing for carnitas occasionally and I'm wanting to make some new stuff for a change.

Ty again young lady!

Georgina said...

Thank you SO MUCH for this recipe! It rocks! It's definitely going to turn into one of our staples. Yum yum yum!

Anonymous said...

I made the both these recipes tonight for guests. I am only 3 weeks and 2 days post op and was told by my NUT that I could start adding soft foods today so needless to say this pork was fork tender and melt in your mouth. I could only eat a few bites of it and it was DELICIOUS!! I made rice to put it over for the rest. Everyone LOVED it. Will be making it again in the future. Thanks for all the great recipes.

LMB012182 said...

I made this for 8 the other night. Only instead of the salsa I added a couple of cans of chopped green chiles and I added some lime juice too. It was incredible with a little chopped fresh onion and some cilantro... wow. We are going to start having this once a week. Thanks!

Angela Rutigliano said...

Making this for dinner tonight!