Sometimes it is the simplest things that make me happiest. Not the cheapest things, necessarily, but simplest. I've recently acquired my first Le Creuset dutch oven and I could not be more delighted. See it? Isn't it pretty?
I've always wondered why they were so damn expensive and what the fuss is all about, but now I know! You can cook anything in it and it cleans up with no effort whatsoever. Seriously, you just put meat, liquid and seasonings in it and put it in the oven for a few hours while you do other stuff and when it's ready, you get to enjoy deliciousness that just melts in your mouth. This is called braising. The manufacturers say that my new Le Creuset is forged of iron, but I think it is really made of gold, kryptonite and magic.
So, as with most new toys, I want to use it everyday. Apparently, it does all sorts of other things aside from braising but who cares? I'm a braisin' fool! I'd like to share the following recipe with you because it was so simple and delicious yet a far cry from your standard pot roast. Carnitas is a Mexican-style shredded pork dish that makes for some wonderful tacos. Yummy. If you don't have a Le Creuset, you should get one - I swear, I'm receiving no kickbacks from the fine folks at Le Creuset! I'm just in love is all - but you can do this in a crock pot or slow cooker or a lesser dutch oven as well. Regardless, this is a fun recipe to play around with...adjust the seasonings if you like!
Carnitas
Ingredients:
2 cups low sodium chicken broth
1/2 cup orange juice
1/4 - 1/2 cup lime juice*
2 T. wostershire sauce
4 - 5 cloves garlic, peeled and smashed
3 (or more to taste) chipotle peppers, plus 1 T. Chipotle sauce from can
1 beef bullion cube (don't ask questions...just do it)
2 tsp. cumin
2 tsp. coriander
2 T. chili powder
1 T. dried cilantro, or 3 T. fresh
dash of cayenne pepper
2 - 3 pounds pork shoulder (sometimes referred to as Boston Butt)
Instructions:
If using a dutch oven, preheat oven to 325. Combine first 12 ingredients in your dutch oven or slow cooker and stir to combine. (Remember the Le Creuset doesn't like metal...use a wooden spoon). Break up the bullion cube a bit if possible. Add pork, cover and place it in the oven or turn it on if it's in your slow cooker.
Oven method: cook for about an hour at 325, then turn it down to 250 and let it continue to cook slowly for at least another 2 or 3 hours or so. When pork falls apart easily when you try to shred it with a fork, it's finished.
Crock pot method: Assemble braising liquid and add pork as above. Set slow cooker for 6 hours (medium high) but be aware that it can take less than that. Check it after 4 hours and adjust temperature / cooking time accordingly.
Remove pork from braising liquid and shred with two forks. To make the carnitas extra delicious, reduce a few cups of the braising liquid down by half in a saucepan over medium high heat and pour the concentrated sauce over pork.
Serve carnitas with warm corn tortillas, your favorite salsa, green onions, fresh cilantro, sour cream, guacamole and, that great American-bastardized-taco staple, shredded cheese. Carnitas also makes for awesome nachos. Or burritos. Or quesadillas. Or taco salad. Or topping for your breakfast cereal. OK, that was a step too far, but if you don't enjoy them, I don't know how to make you happy.
* - you can squeeze a bunch of limes if you want, but a lot of markets now carry real lime juice bottled. Buy the one with the fewest ingredients to save time. Nice to have on hand to stock a bar too.
I've always wondered why they were so damn expensive and what the fuss is all about, but now I know! You can cook anything in it and it cleans up with no effort whatsoever. Seriously, you just put meat, liquid and seasonings in it and put it in the oven for a few hours while you do other stuff and when it's ready, you get to enjoy deliciousness that just melts in your mouth. This is called braising. The manufacturers say that my new Le Creuset is forged of iron, but I think it is really made of gold, kryptonite and magic.
So, as with most new toys, I want to use it everyday. Apparently, it does all sorts of other things aside from braising but who cares? I'm a braisin' fool! I'd like to share the following recipe with you because it was so simple and delicious yet a far cry from your standard pot roast. Carnitas is a Mexican-style shredded pork dish that makes for some wonderful tacos. Yummy. If you don't have a Le Creuset, you should get one - I swear, I'm receiving no kickbacks from the fine folks at Le Creuset! I'm just in love is all - but you can do this in a crock pot or slow cooker or a lesser dutch oven as well. Regardless, this is a fun recipe to play around with...adjust the seasonings if you like!
Carnitas
Ingredients:
2 cups low sodium chicken broth
1/2 cup orange juice
1/4 - 1/2 cup lime juice*
2 T. wostershire sauce
4 - 5 cloves garlic, peeled and smashed
3 (or more to taste) chipotle peppers, plus 1 T. Chipotle sauce from can
1 beef bullion cube (don't ask questions...just do it)
2 tsp. cumin
2 tsp. coriander
2 T. chili powder
1 T. dried cilantro, or 3 T. fresh
dash of cayenne pepper
2 - 3 pounds pork shoulder (sometimes referred to as Boston Butt)
Instructions:
If using a dutch oven, preheat oven to 325. Combine first 12 ingredients in your dutch oven or slow cooker and stir to combine. (Remember the Le Creuset doesn't like metal...use a wooden spoon). Break up the bullion cube a bit if possible. Add pork, cover and place it in the oven or turn it on if it's in your slow cooker.
Oven method: cook for about an hour at 325, then turn it down to 250 and let it continue to cook slowly for at least another 2 or 3 hours or so. When pork falls apart easily when you try to shred it with a fork, it's finished.
Crock pot method: Assemble braising liquid and add pork as above. Set slow cooker for 6 hours (medium high) but be aware that it can take less than that. Check it after 4 hours and adjust temperature / cooking time accordingly.
Remove pork from braising liquid and shred with two forks. To make the carnitas extra delicious, reduce a few cups of the braising liquid down by half in a saucepan over medium high heat and pour the concentrated sauce over pork.
Serve carnitas with warm corn tortillas, your favorite salsa, green onions, fresh cilantro, sour cream, guacamole and, that great American-bastardized-taco staple, shredded cheese. Carnitas also makes for awesome nachos. Or burritos. Or quesadillas. Or taco salad. Or topping for your breakfast cereal. OK, that was a step too far, but if you don't enjoy them, I don't know how to make you happy.
* - you can squeeze a bunch of limes if you want, but a lot of markets now carry real lime juice bottled. Buy the one with the fewest ingredients to save time. Nice to have on hand to stock a bar too.
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