Pork Carnitas - Crock*Pot Cafe 5

We love pulled pork in our house.  I wanted to jazz it up by making it carnitas style, with that bit of Latin flair.  Plus this is a great slow cooker recipe, because it cooks a LONG time, perfect for my long workdays.  You can serve it in tacos or enchiladas or as a sandwich.  Very versatile!

Slow Cooker Pork Carnitas

Ingredients:

• 2-3 lb pork shoulder (aka pork butt, aka boston butt)
• 1 tbs chili powder
• 2 tsp garlic powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp oregano
• 2 cups chicken broth
• salt and pepper to taste
• 1 large onion, sliced into rings
• limes

Direction:
Cut pork roast into large cubes.
Combine spices and toss pork cubes with spices until well coated. Place in slow cooker. Sprinkle onion rings around.
Pour chicken broth around pork cubes (do NOT pour directly over).
Place cover on top and cook on low for 10+ hours.
When pork is cooked, shred with 2 forks. Preheat broiler.  Spread shredded pork on baking sheet. Broil for 3-5 minutes. Squeeze lime to taste over and toss well. Serve as desired (taco, sandwich, etc).
Enjoy!

Corned Beef - Crock*Pot Cafe 4

St. Patrick's Day dinner is one of my favorite dinners throughout the year.  I absolutely adore corned beef.  And all the sides are delicious and comforting, which makes it a great meal all around.  I have a great recipe for fried cabbage that I'll share with you in the future.  Even people who claim they don't like cabbage enjoy it.  And then I just make some mashed potatoes on the side, because I prefer my potatoes mashed over any other way.  I hope you enjoy this recipe as much as I do!

Corned Beef (Slow Cooker Method)

Ingredients:

• 2-3 lb corned beef brisket (I bought a 2.5 lb flat cut beef)
• 1 bag of baby carrots
• 2 large onions, quartered
• 1 16 oz can beer (I used Bud Light, a lot of people use Guiness)
• 1/2 cup water mixed with 1/2 cup brown sugar
• 1 tbs yellow mustard (really, you can use whatever kind of mustard you like)

Directions:
Place carrots on bottom of slow cooker insert.  Top with onion quarters.  Place corned beef on top.  Pour beer around (but not on top) of beef.  Sprinkle season packet that comes with beef all around.  Spread mustard over top of brisket.  Pour water/sugar mixture all over crockpot.  Place lid on top.  Cook on low for 10-12 hours.  ***Note, you can also cook this on high for 4-5 hours but I prefer the longer cooking method.
Enjoy!

Chili - Home Cooked Recipe 25

For my first 2012 recipe post I thought I would give you a recipe I've been eating since I was a child.
We recently had a cold snap here in Orlando.  It made me want to cook something warm and comforting.  I picked chili, because it is the perfect cold weather food.  I used the same recipe my mom has been using for years, which involves a pre-made spice mix.  I have no shame in using certain kits for my cooking, because it can speed things up (especially on a weeknight), and also, this particular one has great flavor.  While I use the spice mix for the spices in this dish, I don't follow the package directions exactly, so my recipe is going to be exactly how I make it (with side notes on what is optional).
This meal was particularly special because it was the first meal I made for a special someone in my life.  It wasn't what I had planned to make first originally, but this meal fit the day and the weather, and still tastes great.
I also made cornbread to go with the chili, but that was from a box mix (Jiffy to be specific).  Add a couple of ingredients, bake for 20 minutes, and you have quick, tasty cornbread.

Fast, Easy, and Tasty Chili

Ingredients
1 package Carroll Shelby's Original Texas Chili Mix
2 lbs ground beef (or your favorite ground meat)
1 cup water
14.5 ounces tomato sauce (I use Hunt's) *recipe only calls for 8 ounces
14.5 ounces diced tomatoes (I also use Hunt's for this) *optional
1 onion, diced *optional
1 green bell pepper, diced *optional
12 ounces beer (I use Bud Light, but use your favorite beer) *optional
*optional-sour cream (for garnish)
*optional-shredded cheddar (for garnish)
*optional-cornbread prepared according to package directions (I use Jiffy)
***You can also add in beans if you like, I am a Texas chili purist and don't use beans.  Other great garnishes include cilantro and lime wedges.

Directions
Saute onions and bell pepper for about 5 minutes in a tablespoon of oil.  Add in ground beef and cook until beef is browned.  Drain (to remove excess fat from beef).  Place back in pot, stir in big spice packet in mix, cayenne in mix, and half of salt included in mix.  Cooke for 2 minutes, then deglaze pot with beer.  Cook for two minutes then add in tomato sauce, diced tomatoes, and water.  Stir well.  Let chili simmer for 30 minutes, stirring occasionally.  Stir masa packet (included in mix) with 1/3 cup of water.  Add in to chili and cook an additional 5 minutes.  Serve warm, with sour cream and cheddar.  I always serve cornbread with my chili as well.
Enjoy!