Pork Carnitas

Who doesn’t love Mexican food? Make a big batch of pork carnitas and I can freeze some for when we’re in a hurry. I’ll use the rest in a burrito bowl, or tacos or even in a sandwich. A hot corn tortilla with some pork, red onions, cilantro, a dash of salsa is so satisfying. Or try it in a burrito bowl with lettuce, salsa, guacamole, Greek yogurt (or sour cream), cilantro, black beans and red onions, to make for one delish, healthy meal!

Ingredients:

  • 4 lbs pork shoulder (pork butt)
  • 1 large onion, chopped fine
  • 6 large garlic cloves, minced
  • 1 jalapeno, chopped fine
  • 1 tsp black pepper
  • 2 tsp salt (or to taste)
  • ¾ cup orange juice
  • 2 bay leaves
  • 3 tsp cumin powder
  • 1 tbsp dried oregano
  • 1/2 tsp chili powder
  • 1 tbsp olive oil

Instructions:

  1. Rinse and dry the pork shoulder
  2. Combine the salt, pepper, cumin, oregano, chili powder, olive oil, and rub all over the pork
  3. Place the pork in a slow cooker (fat cap up). Add in the jalapeno, onion, bay leaves, garlic, and pour the orange juice over it
  4. Slow Cook on low for 10 hours or on high for 6 hours
  5. Pork should be completely tender and will shred easily with a fork
  6. Remove from slow cooker and shred using two forks
  7. To thicken the juices left in slow cooker, transfer into a pan and reduce it down to about 2 cups

To Crisp in oven:

  1. Place the shredded fork in a single layer on aluminum foil on a pan. Place the pan in a pre-heated oven, under the broiler on high heat. Let it crisp for 5-6 minutes. Remove from oven. Toss the pork using tongs, spoon 1/4 cup of the juices over the pork. Broil for another 5-6 minutes until the edges of the pork are crisp

To Crisp on stove:

  1. Heat 1 tbsp of oil in a large nonstick pan
  2. Add pork to pan without overcrowding. Pour 1/4 cup of juices. Wait until the underside of the port is crisp. . Add pork to the pan, avoiding crowding, and drizzle with ¼ cup of the juices. Wait until the juice has evaporated and the underside of the port is crisp. remove from pan. Repeat with the rest of the pork in batches.

Just before serving, drizzle over more juices and serve hot, in tacos or burritos.

Serve with diced onions, black/refried beans, salsa, Greek yogurt/sour cream, lime squeezed over it, chopped cilantro, corn, lettuce, grated cheese


MeatLoaf

Almost every summer growing up, we took the train to visit my grandparents in Goa. Often, that trip was made along with other family friends or relatives. The best part of the almost 3-day journey, was the food. Chutney sandwiches, patties, potato chops, cutlets, meatloaf sandwiches, a veritable feast. Now, we enjoy meatloaf sandwiches for picnics, school lunches, and road-trips. Quick and easy to make, it’s good to have on hand. You can refrigerate it or freeze it for a month and use when needed. See the serving options below the recipe for the different ways you can enjoy this!

Ingredients

  • 1 lb Ground Turkey (my mom used beef so that’s an option too)
  • 1/2 lb Pork Bacon (minced or diced finely)
  • 2 Eggs
  • 2 slices Bread (soak in water and squeeze dry)
  • 1 tsp Mustard powder (or use Dijon Mustard – 1 tbsp)
  • 1 tsp Black Pepper powder
  • 2 tbsp Worcestershire sauces
  • 2 tbsp Ketchup or hot sauce
  • Juice of 2 limes
  • 1 tbsp Salt
  • 1 tsp red food color (optional, I’ve avoided it)
  • 1/2 tsp or less Butter

Method:

  1. Use the butter to grease a small pan that can be used in a pressure cooker
  2. Beat the two eggs
  3. Mix the eggs into ground turkey, along with all the other ingredients, except the butter. Be careful not to over-mix the meat, which can result in a tougher loaf.
  4. Transfer the mix into the greased pan
  5. Place the pan in the pressure-cooker and pressure cook it for 15 minutes with a slow release thereafter

Serving options:

  1. Make a sandwich. Butter the bread, spread some ketchup and mustard on the bread and add a layer or two of the meatloaf
  2. Cut the meatloaf into small squares, dip in egg, coat with flour and fry lightly and serve as an appetizer
  3. Dice a small red onion finely, along with 2-3 sprigs of cilantro. Add to 1 cup of mashed meatloaf, along with 2 tsp hot sauce (or to taste). Serve on crackers or toasted bread

Make Ahead Instructions:

You can make meatloaf one day in advance and store it the fridge (uncooked) in a well sealed container. 

To freeze meatloaf:

Place uncooked meatloaf in a loaf pan or freezer safe container and cover well. Freeze for up to 3 months. Thaw the meatloaf in the fridge overnight, and then cook as directed.