OK, THAT is tasty ... carnitas -- or they will be tomorrow

We pulled various pork products out of the freezer on Sunday, and I cooked 'em up low, long and slow today. We had blades, double-cut loin chops, a tenderloin or two. I pulled out the big Dutch oven, browned it all, tossed in onion, garlic, bay, fresh Mexican oregano, cumin, jalapeños, cut up oranges, a bunch of beer and stock to cover, S&P, and let it go about six hours. I just pulled apart Porky and I can't wait until he becomes carnitas tomorrow!!

 

Like the idea of oranges. That, along with the other ingredients will render a magnificent product.
Have you ever considered throwing in a sweet potato? It's a natural with pork, adds nutritional value and sweetness.

 

Sounds wonderful. I just ate an obscene amount of homemade chile verde an hour or so ago.

 

Let's see... call in sick, drive to La Purisima, play 18, and then lunch at Casa de Ken. Yeah, sounds like a plan!

(Sounds great! Enjoy!)

 

Sounds great! Let us know how they came out tomorrow so I can drool all over myself.

 

I use sweet potatoes with pork all the time. I have never liked white potatoes (my German & Irish ancestors all just rolled over in their graves ;-) Am even growing sweet potatoes for the first time this year. I know the groundhogs like them....Am hoping changing the setting on the electric fence will help protect them so I can enjoy them too! And if my husband brings home some pigs from hunting in the fall, I'll make sure to cook all together!

 

Sounds like a plan! It's still early, we can leave now and get there in time for dinner after 18 at LP. Ken, what time is dinner?

 

I use sweet potatoes in several mole dishes.

Chile verde is one of THE official food groups, no doubt.

LP is starting to play tough tough. The 2015 Impossible Open is coming up so the bikini wax is hitting the greens and the cabbage is growing thick. We do need to get you boys up for an LP play, maybe a double with RSM and then ... hello Wine Ghetto!! And it's always 72 here with a breeze.

 

Interesting choice of orange in there over apple.

What beer did you use?

 

Apple? I've never used apple in anything south o' that I can recall. Hmmm.

Pilsner from Firestone.

 

I was thinking strictly of pairing with the pork. Never attempted carnitas so no idea what would or would not be traditional.

 

10-4. Yes, pork and apple is a good mix.

 

I like pork in the slow cooker with tomatillos. Mainly because even though I only grow them every couple of years, they produce so much that I have gallons in the freezer for years and I want to use them up

 

Terri has a commission meeting tonight so it was carnitas lunch. Crisped 'em up with white onion, cilantro and lime, little fresh black pepper, made guac, salsa, cotija cheese ... tasty tasty!

 

But not in Mex grub. For what you did, oranges make more sense than apples. Sure, it's a small detail, but for those of us obsessed over this type of thing, the pork-apple combo belongs in American-German cuisine.

Kinda doing the same thing - pulled all the dark meat chicken and assorted bones out of freezer. Got 'em in the crock over night and will doctor them up tomorrow for red sauce* enchiladas. No oranges or apples though.

cuz the misses likes red. I prefer green sauce with bird.

 

Yep. And I think of it as a fall thing, too.

I don't know, brah, red chile is pretty damn good on bird. Green is good, too. Might have to go Christmas on it. Nice to see you around here. Any chance you're in Vegas mid-August?

 

Ken, I think you should do a weekly southwest recipe post. I always enjoy your food thoughts. I'm gonna do some carnitas this weekend!

 

You'll be glad to hear that I used the first of my garlic last night. It's too green to harvest but fine for fresh use- better than what's in the market. Put some in the brine for grilled pork tenderloin and used some more in a side of aglio olio.

 

Very kind of you to say, CBJ. Thank you.

 

Uncle/Bard garlic!! Yum.

Found an excuse last night to use some of the sage that is taking over one of the beds: saltimbocca (chicken). Served it over sautéed spinach from the farmstand and a side of pasta which was to be aglio y olio but we used the pan sauce over it instead.