Authentic Carnitas - cooked in lard

I know I have featured Carnitas before but I wanted to make sure that I include  this version from The Pampered Chef.  Carnitas are chunks of pork shoulder that have been slowly cooked until golden brown, slightly crispy, and very tender. Cooking them in lard is the secret in this recipe. I have another version more Tex-Mex that is healthier.

Authentic Carnitas

Ingredients:

    

        2 1/2 lbs Boneless Pork Shoulder

        2 lbs Lard

        1/4 cup Lime Juice 

        1/2 Tbs Salt 

        2 doz Tortillas

        Pico de Gallo

Directions:

1. Slice the pork into 3 inch slabs. It's important that they all end up roughly the same size, so they cook in the same amount of time.  
2. Toss the pork into a large bowl.
3. Add the lime juice and salt.
4. Stir the pieces until well coated.
5. Cover the bowl and set aside for an hour.
6. Toss the pieces twice over the course of the hour. 
7. Meanwhile, melt the lard in a large pot over medium heat.  
8. When the hour is up, carefully add the pork to the pot. The lard should cover the pieces. After a few minutes, very large and lazy bubbles will pop to the surface. This is what you want. 
9. Let cook on medium, flipping the pieces occasionally for even cooking, for about 2 hours. The meat should be very tender when pierced with a fork. It took me an extra 15 minutes. 
10. Raise the temperature to medium-high. The lard will start bubbling furiously.
11. Cook for 30 minutes. They should come out all nicely browned and golden. 
12. Set them on a cutting board and let sit for 10 minutes or so. 
13. Meanwhile, fill the bottom of another pot with about a 1/2 inch of water and bring to a boil. 
14. Wrap the tortillas in a towel and set in a steamer basket atop the boiling water. Cover the pot.
15. Cook for 1 minute. 
16. Then turn off the heat and let sit for 15 minutes or so. 
17. Pull the pork apart with two forks.
18. Roll up a little meat into a taco, sprinkle on some salt, and top with pico de gallo.   

Enjoy!

            Ingrid

Jen's Incredible Baked Meatballs

Here is the long-awaited recipe for meatballs to go with the marinara sauce that my son made a few weeks ago. The meatball subs were delicious!  He does need some help in the kitchen but insists all of his weekly cooking be from scratch.  Like with the marinara sauce, We used a recipe from The Fountain Avenue Kitchen.

This meatball recipe reduces mess--and fat--by baking the meatballs instead of pan-frying. Parmesan and panko add great flavor and texture. Make them ahead and simmer all day with Basic Marinara sauce (your favorite store bought works, too) in a crock pot set on low. Or heat on the stove as you are boiling water for pasta.

Jen's Incredible Baked Meatballs

Ingredients:

        1 lb Ground Beef
        2 Eggs, beaten 

        1/2 cup Milk
        1/2 cup Parmesan, grated
        1 cup Panko, or Bread Crumbs
        1 small Onion, minced or grated
        2-3 cloves Garlic, minced
        1/2 tsp Oregano
        1 tsp Salt
        Ground Pepper to taste
        1/4 cup Parsley or Basil, minced

Directions:

1. Place ground beef into a bowl.
2. Beat eggs and milk and pour into bowl with ground beef.
3. Add remaining ingredients.
4. Mix all ingredients with hands.
5. Form into golfball sized meatballs. 
6. Place balls onto parchment-lined cookie sheet.
7. Bake at 350 degrees for 30 minutes.

Tips:

• Double the batch and freeze half to serve later as mini meatloaves. Or reheat with sauce, top with cheese and make into a mean meatball sandwich.
• If you have a leftover piece of rind from the Parmesan, let it simmer in the crock pot with the marinara sauce or save for another soup recipe. This will add a great flavor boost to most any sauce or soup.

Enjoy!

            Ingrid