End of the Year Wrap-Up

Well 2011 has certainly been a wonderful year for us! We each had good paying internships, we started this blog, and we’re now engaged! We hope that this year has been nice towards you and if not, 2012 is just around the corner.

To wrap up this year, here are a few of our favorite recipes we’ve posted (in so specific order, we love them all equally). If you think we’ve left one out, please feel free to comment in the comment section below.

1. Kielbasa and Potatoes

2. Carnitas

3. Balsamic Braised Chicken

4. Pittsburgh Ham BBQ

5. Chicken and Dumplings

And of course our engagement post!

We wish everyone a Happy New Year! See you all in 2012!

-D&E

Mexican Carnitas

Carnitas literally means “little meats.” Actually we didn’t know that until we Googled it about 2 minutes ago. But what we do know is that this Mexican dish is absolutely to die for. We’ve posted a lot of recipes in our half of a year of blogging, but this recipe is by far our favorite to make. If you don’t know what carnitas is, the only comparison we can call it is a Mexican style pulled pork.

Now, this recipe is our first recipe we’ve posted that uses a crock-pot. It’s the perfect time of the year to start using your slow cooker. If you don’t have one, it’s a great idea to invest in one. As you know, Alton Brown thinks that all college students should have one.

So are you ready? Okay good, let’s go!

Carnitas

Goes great with stuffed jalapeño peppers on the side….wait there’s a post for that!

• Servings – 4 to 6
• Prep time – 12 hours
• Cook time – 4 hours

Ingredients

• 1.5 pound pork loin roast
• 1 small onion chopped
• 1 small green bell pepper chopped
• 1 chicken or beef bouillon cup (to make 2 cups broth)
• 1 tablespoon brown sugar
• 2 tablespoons cumin
• 1/2 tablespoon chili powder
• 1/2 tablespoon oregano
• 2 cloves garlic cut in half lengthwise

Protocol

1. In a large Tupperware container, mix two cups of broth (made from the bouillon cube), onion, pepper, brown sugar, 1 tablespoon cumin, and chili powder.

2. Cut 4 equally spaced apart slits into the pork and stuff a garlic half in each. Place the meat in the brine, seal the Tupperware tight, and place in the fridge overnight (about 12 hours).

3. The following day, remove the meat from the brine and pat dry with a paper towel. Rub the rest of the cumin all over the meat.

4. In your crock pot, place the meat, oregano, onions and peppers that also soaked in the brine. Set to high (300ºF) and cook for 4 hours.

5. After 4 hours, take two forks and begin to shred the pork into tiny strands. If the meat is tender enough it should just fall off. Taste the meat to see if it needs more cumin or oregano. Add desired amount.

6. Serve in a corn tortilla with some guacamole, sour cream, and cheese and Enjoy!

-D&E