Pork Carnitas

2 - 4 pounds pork roast

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.
3. Shred meat fully and serve on warmed corn tortillas with desired toppings.
4. 6 servings

submitted by Misty Shawcroft

Mexican Pork Recipes

We LOVE these two mexican pork recipes.  Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future.  Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.

SWEET PORK

3 lb. pork roast (butt or shoulder)

1 c. worcestershire sauce

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 T. dried minced onions  

Cook all ingredients in a slow-cooker all day.  One hour before serving, remove roast and shred it.  Dump out the cooking juices.  Put the shredded pork back into the slow-cooker and add:

1 c. dark brown sugar

1 c. red enchilada sauce

Serve hot in tacos or burritos, or whatever.  Top with your favorite mexican food toppings.

"CAFE RIO" PORK

3 - 4 lb. pork roast

2 T. brown sugar

2 tsp. cumin

1 tsp. salt

4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)

1 (12 oz.) can of coke

1 c. chicken broth

2 garlic cloves, minced

1 small onion, chopped

1 c. brown sugar

The night before:  Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper.  Rub on pork roast.  Put in the crock-pot on the lowest setting.

Next morning: Add coke, chicken broth, garlic and onion.  Keep cooking on low setting.

1 hour before serving:  Shred the roast with two forks.  Add 1 c. of brown sugar.  

Serve hot on tacos, burritos, or whatever!  Top with your favorite mexican toppings.

SOOOOOOOOOOOOOOOO yummy!

Baby Back Ribs

1 – 2 racks of Baby Back Ribs (pork loin back ribs or Canadian back ribs), rinse and lightly salt, if desired.
Cooking spray a 9x13 pan, roasting pan or Dutch oven and arrange racks in pan. Racks may be sliced into portions (4-9 rib sections) and may be layered to fill pan. Use 2 pans, if necessary, rather than overfilling.

Add about 3 cups of water to pan. Seal with aluminum foil or lid and bake in preheated oven at about 200º - 250º for 2 ½ - 3+ hours. Refrigerate for several hours, or overnight*. Ribs tend to fall apart easily if they are grilled while still hot out of the oven.

Preheat grill and cook ribs on medium heat for about 4 -6 minutes on each side, just long enough to heat through and cook sauce. Brush with plenty of barbeque sauce before turning.

*Ribs may also be frozen after baking for a quick meal or barbeque later. Remove from freezer the morning (or night before) needed and grill as instructed above or place on grill while frozen, but cook at a slightly lower temperature for longer amount of time, until hot throughout.

Boiling ribs is also an option (slow-cooked method is my personal favorite). Place ribs in large pot and cover with water. Place on high heat until boiling, then reduce heat and simmer for about 20 minutes. Foam in pan may be removed from the top of pan with a metal spoon. Cook on grill as instructed above.