Friday, June 7, 2013

Crispy Slow Cooker Carnitas

Prep Time: 10 minutes
Cook Time: 6 hours
Yield: Serves 6-8
A flavorful and easy way to make crispy carnitas using your slow cooker!
1 Tbsp. canola or vegetable oil
1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
8 oz. beer
1 large white onion, diced
4 cloves garlic, minced
1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
2 tsp. cumin
1 tsp. chili powder
1 1/2 tsp. salt
1 tsp. black pepper
Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze.

Cowboy Cookies

vegetable oil cooking spray
parchment paper
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
8 oz (2 sticks) unsalted butter, softened
3/4 c granulated sugar
3/4 c light-brown sugar
2 large eggs
1 tsp pure vanilla extract
1 1/2 c old-fashioned oats
6 oz semi-sweetened chocolate, cut into 1/4 in chunks (1 cup)
3 oz (3/4 c) pecan halves
1/2 c shredded unsweetened coconut (I substituted rice crispies)

1.  Preheat oven to 350 degrees.  Coat baking sheets with cooking spray, line with parchment and spry parchment.  (only need to do this once)

2.  Sift flour, baking soda, salt, and baking powder in a medium bowl.

3.  Beat butter and sugars in mixer on medium-high until pale and creamy, about 3 minutes.  Reduce speed to medium and add eggs, one at a time, beating well after each addition.  Add vanilla.

4.  Reduce speed to low, and slowly add flour mixture, beating until just incorporated.  Beat in oats, chocolate, pecans and coconut until combined. Dough can be refrigerated for up to 3 days.

5.  Using a 1 1/2 inch ice cream scoop or small spoon, drop dough onto baking sheets, spacing about 3 inches apart.  Bake for 11 to 13 minutes, until edges of cookies begin to brown.

6.  Transfer baking sheets to wire rack to cool for 5 minutes.  Transfer cookies to rack and let cool.  Cookies can be stored up to 3 days... if they could even make it that long!