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Southern Cuisine - November

Carnitas (Pulled Pork)


For the carnitas

2 1/2 pounds pork shoulder (also known as 'pork butt')

1 tablespoon lime juice

1 orange quartered

2 teaspoons coarse sea salt

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon ground black pepper

12 ounces dark beer (recommend Negra Modelo) or 12 ounces of chicken broth)


Slow Cooker Instructions

1. Cut the pork shoulder into 2-3-inch chunks.

2. Place in the slow cooker.

3. Add the lime juice, orange, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

4. Cover and cook on high for 4 hours, or on low for 7-8 hours. Add beer about 30 minutes before meat is finished cooking. When tender, and cooled, remove meat with a slotted spoon and spread on a rimmed baking sheet.

5. Place in a 425-degree oven and bake for about 10 minutes or until the meat shows some crispy edges and has browned.

My first recipe using the pork is a salad. The picture I saw of this salad was the inspiration to cook the pork. Depending on the amount of pork you use in the salad, will make it a side salad or a dinner salad (almost a meal in itself). I am also embedding a recipe for a salad dressing that goes well with anything Southern, SWEET TEA VINAIGRETTE. A popular recipe found in a famous tea fast food restaurant and a famous chicken fast food restaurant.

Carnitas with Grilled Onion and Poached Egg Salad

Serves one.


1 yellow onion, ½" thick sliced

Drizzle of olive oil

1 teaspoon. fresh thyme, chopped

1 teaspoon, fresh rosemary, chopped

salt and pepper, to taste

For the vinaigrette:

See separate recipe:

1 head Bibb lettuce, cleaned and torn

2 large eggs


1. Coat onion slice with olive oil, thyme and rosemary.

2. Season with salt and pepper to taste.

3. Grill for 3-5 minutes on each side until deep golden brown; reserve.

4. Toss lettuce with vinaigrette, as desired.

5. Portion 4 oz. lettuce onto each serving plate.

6. Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely firm) and yolks begin to thicken (not runny but not hard).

7. Remove and keep warm.

To serve: top each salad with a grilled onion slice, about 2.5 oz. of pork and 2 poached eggs.

Serve immediately.

Sweet Tea Vinaigrette


1 cup sweetened iced tea

2 tablespoons cider vinegar

1/4 teaspoon honey

1/4 teaspoon Dijon mustard

Pinch of salt and fresh-ground black pepper

6 tablespoons vegetable or canola oil


1. Place tea in a saucepan over medium heat.

2. Bring to a boil and then reduce heat to medium low.

3. Cook for about 10 minutes until the tea is reduced to 1/3 cup.

4. Turn off heat and cool for 15 minutes.

5. Place tea in a mixing bowl.

6. Whisk in the vinegar, honey, Dijon mustard and salt.

7. Slowly add the oil, whisking to incorporate and then taste for seasoning.

Depending on how large of a serving you make the pork and onion salad you could serve the next item with some sauteed vegetables as your main dish. Or serve it separately as an entrée. Or come up with some other uses of the pork and have the basis for several different meals.

Stuffed Tomatoes

Serves 12


12 medium tomatoes

salt and pepper to season

2 lbs. carnitas or pulled pork (fully cooked)

Olive oil

1 medium onion, minced

3 shallots, minced

2 to 3 garlic cloves, minced

2 oz old dried bread (about 2 slices)

Heaping tbsp Dijon mustard

A generous handful of chopped cilantro or parsley

Grated parmesan (optional)

1 to 2 Tbsp milk


1. Slice the tops off tomatoes and hollow out the insides. Pat the tomatoes dry inside with a tea towel, season with salt, and leave upside down on paper towel to drain for about half an hour.

2. Heat the olive oil in a sauté pan.

3. Gently sauté the onions, shallots, garlic, until soft, 10 minutes.

4. Add the meat. Season with salt and pepper. Heat well through.

5. Wet the bread with the milk and throw it in, breaking it up through the mix with a wooden spoon.

6. Stir in the mustard, parsley or cilantro. Check the seasonings.

7. Preheat the oven to 350°F/180°C.

8. Slice a small amount off the bottom of each tomato so they sit flat without rolling over.

9. Stuff the tomatoes.

10. Set the tomatoes on an oiled or aluminum foil lined baking pan.

11. Sprinkle the cheese over the top.

12. Bake until the tomatoes are soft and hot, 30 minutes.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork…...Ina Garten

Never wrestle with a pig. You’ll both get dirty, and the pig likes it……unknown


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