Writing about thecarnitas. (Used 1 cup orange juice, 1 lemon, and 1/2 cup water, as I didnt have limes on hand. Did you just get hungry too? Wow thanks for the tip to Homesick Texan blog. I would note that for people not as versed in the art of braising as some, you HAVE to bring it to a boil first. I tried this recipe out on some friends and it met with much acclaim! Tastes just as good as I remembered! I just made the carnitas! Would you be able to add that? I worried about how the meat would turn out from start to end (am I cutting off too much fat? Thank you so much for this recipe. Thanks for this recipe and the recommendation. Salt and cumin as per the recipe.) Probably my favorite thing to cook. too small? Most of the Mexican restaurants in New York City are owned by Pueblans, but there is one in the Bronx called Real Azteca that is proudly owned by Michoacans. During the braising stage, do you need to add additional water to keep it over the meat? My palate calibrated, I went home and fired up my Dutch oven. Carnitas, which means little meats in Spanish, come in several guises. Ill be making this dish a 4th time this weekend for out of town guests. Actuallythe shoulder vs. butt argument is a lettle right, a lettle wrongthe cut your referring to is called a Boston Butt, which comes from the shoulder (forequarter) of the pig. Top tortillas with scrambled eggs, ranchero sauce and cheese. Nice post Deb! Absolutely fantastic! Deb posted these on Instagram today and I too was wondering if they were Instant Pot friendly. Also added 1 tsp of smoked paprika since I am addicted to it. They turned out great! her recipe for carnitas in an instapot is over on Food 52 very similar to this awesome recipe just in the instapot! I was pregnant at the time and protein-rich foods were ten times as delicious as they normally were so when I became obsessed with having another, and then another, I chalked it up to baby madness. Ill be cooking this over and over again until I get it just right. I only changed up two things, ONE I used the bottled MOJO from the latin section of the supermarket, its orange juice, lime juice and bitter orange juice and seasonigs because im too damn lazy to juice oranges and limes. What other kind of meat than pork can I cook it with? When I hit the link for serve with a bit of slaw it takes me to a different recipe, and Id really like to try this buttermilk version. Siiiiigh. Will report back. Some changes I made: I did add a sliced jalapeo, seeds and all, which turns into magical goodness along with the garlic gloves and really imparts a little something extra! I have a tasty winter kohlrabi that would be perfect shredded and dressed with creme fraiche and herbs to pile on top with the tortillas. I was scared to boil the meat so I stopped heating it when there were some bubbles but not many. You just fry until the juices are evaporated and all the meat is nicely crispy edged. My dutch oven is cast iron and I got some seriously crunchy porky bits at the end. Once the majority of the liquid has reduced, press stop on the Ninja Foodi and then close the Ninja Foodi Air Crisp lid. Made these yesterday after someone linked to your recipe on Reddit. If you don't care about reusing the oil, heat it to 350F and fry the pork until the exterior is crispy. Do not touch the meat. They taste so delicious that it is hard to push away from the table! Must try out this method thanks! arent they gonna be tough? @Tanya, A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. in my 9qt Dutch oven. TYIA! I already tried turning the the temperature down, with the same results. I eat it of course, but oh the pain! OMB!!!! its posts like these which make me curse my husband for being a vegetarian. Thanks! i made it today and my husband said it was one of the recipes i have ever made for him. I even made with *gasp* bottled orange and lime juice because sometimes when you have a 5 week old you take shortcuts. However, they RUINED my Dutch oven with a thick layer of baked on grease. This is so much easier than the traditional recipe that I have in my Mexican cookbook! Now its a keeper. That along with some scrubbing removed the black, but I LOVE my pans (All-Clad) and dont like putting them through such abuse. I will keep this in mind the next time I slow-cook a pork shoulder for pulled pork, since I usually do 20 or 30 pounds at a time. (You dont have to post this, just wanted to let you know, since I know you care about these things.) I love your posts and have made several of your recipes and have about a dozen on my wish list oh wait, better make that a BAKERS dozen after this one! Cut avocados in half 2. That must be the tastiest slaw on earth. My husband said it was the best carnitas hes ever had. Occupy Pork Butt, I say. Would you like more Homesick Texan? This has to be a sign.yesterday I watched a video made by Bobby Flay to show how he utilizes a pressure cooker that he is selling on Open Sky to make carnitas. This is how I start my home made tamales filling. Shameful. Just made my house water. Just tried this tonight and the results are amazing. I find that sometimes, store-bought corn tortillas are too dry. These Crispy Pork Carnitas are made in the Ninja Foodi in less than 1 hour. Hahaha I just inherited those same wooden square plates from my parents LOVE them! So I more than doubled this recipe over the weekend for a party, cooking ~7lb (yikes!) Everything sounds so delicious, I hadnt picked where to dive in yet. such a good recipe with great flavor. THEY CAME OUT AMAZING AND TENDER. love love LOVE carnitas! I can completely understand the implicitly of just salt. my sister is gluten and dairy free, what can i use instead of milk? Added one jalapeno with the garlic and a bottle of beer in place of some of the water. If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. Ill be serving them with some roasted green chiles I brought back with me! Easy, flavorful, tender and a perfect Sunday night dinner. My wife and I have made this a couple of times. (And so is Lisas book!). Oh my. OMG! I added tequila, half an onion (left whole), half a jalapeno, and a bay leaf to the braising liquid. Not to echo everyone else but I made these and they were amazing! I could not stop tasting the dressing and sampling the pork during those last 30 minutes! I will also note that the pork in my dutch oven left an ungodly black scorched mess on the bottom that Im still soaking off. Some worked OK but when I viewed loin it was just too dry. While Im not taking anything away, if youd like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. This recipe never fails unless I changed the meat to a leaner pork. Thanks for yet again another amazing recipe! is 45 minutes really enough for all this liquid to cook off? Made the avocado salsa too. but Im glad to see this more authentic recipe. Had them this morning for breakfast with toast, a fried egg, a little siracha, and some avocado.. YUM! Definitely the best I have made from my own kitchen! I didnt know I liked carnitas. the flavor is so concentrated and intense both umami and citrus that its otherworldly. When hot, add pork pieces and brown on all sides, about 3 minutes per side. I love the Homesick Texan blog though, so I might have to try these! Once all the pressure is released, open the lid and remove the orange, onion, and garlic cloves. I then separate the fat and the left over liquid, and sautee the meat in the fat, to get the crispy-ness desired. Place the pork in a large Dutch oven or heavy pot. Allow the liquid to cook until it reduces, about 10-15 minutes. These were so delicious. Looks great! I want to make this for my non-vegetarian husband, but Im not sure if I can cook it inside without feeling overly meated. Super easy to make, taste wonderful, and the orange, lime, garlic and cumin taste combination was not only yummy, it made my house smell so good! Ill be trying it out real soon! Is there any type of schedule? My husband is getting me a Dutch oven for Christmas so these will be made often. So I present to you today the recipe that brought me much joy. I feel like if I used a boneless shoulder without a lot of fat, mine might have stuck too. In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together. LOVE IT! Thanks for sharing. We had carnitas breakfast tacos the next day. The meat was fork-tender, browned beautifully, and tasted great. (Which I probably should, anyway) Thanks again!! She recommends cooking the pork shoulder in water until the liquid has evaporated. ), so you may have been asked and answered the question already (sorry if you did), but would I like to know how many people this recipe would serve as a main course? Lesson learned. And sure enough, after about 30 minutes of higher heat they broke down beautifully. Looks delicious..I have to admit were not eating much meat these days but I might have to make an exception for this and I agree-great dish for entertaining with friends on a Friday evening! So easy and impressive. I adore the Michoacan carnitas and have even made them a couple of times when I have had pounds of lard on hand. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. It freezes very well, too I know this because I made these 2 weeks ago yet am DEVOURING it right now for lunch at my desk! Add the pork to the slow cooker. jeff no need to brine overnight if tenderness is what youre looking for. I couldnt bring myself to put all the fat from the pork into the pan, so cut off the large chunks of fat (leaving all the marbled fat). Love your sitelove carnitaslove finding fellow foodieslife is good. I would love to make this along with a delicious Mexican corn salad! Woo hoo! This was easy.. and delicious! His calls for cinnamon sticks, which sounds wierd, but tastes like heaven. The flavor was incredible! With the slaw in a tortilla, it made the perfect bite! Wow, thats so surprising! I love that theres a sort of carnitas revolution going on this weekend around the globe, as in my kitchen, as so many of your readers are digging into this delicious recipe. I make the recipe as presented but I had a pork leg and did everything else as presented and the flavor was excellent. The breakdown took a little time, but that was time spent by choice. When you said, margarita bath I immediately thought, mmmm, tequila. Thanks for all the recipes, your adaptations are great! Ive been known to eat leftovers for breakfast! Its an air fryer. They make the best Mexican style tacos, and theyre $1.75 a piece. It is also super easy just to stick the pork shoulder in the slow cooker and let it cook away all dayno work required! amzn_assoc_linkid = "a14238e6d41ddd7284cd2c5ecc33ac09"; The next day we made the leftovers into a sort of hash with carrots, potatoes, and onionscooked the veggies, then stirred the meat into the mixture just until warm. Yup, these were fan spanking tastical. Take careenjoy the holidays and thanks for the recipes!! Your photos are wonderful! Can you give an idea of how many it will serve? This was so incredibly good. My carnita experience is limited as it isnt something Ive seen in restaurants around here and my only other recipe was a slow-cooker one which was good, but reminded me more of a pot roast. Its a pressure cooker and an air fryer all combined in one device. If you ever make it down to central Texas, I can guarantee you more amazing Tex-Mex than you can shake a churro at (and good BBQ too, but I think that Tex-Mex is where its at). Thank you Deb! do I worry enough?? The waitress handed me my plate. The meat braises in the water and salt (this is the tenderizing part) for a few hours and then, once the water cooks off, it fries itself in its own rendered fat (thus creating those addictive crisp ends). Cant wait for your cookbook! Watch out at the end, the fat can (did) splatter into your face :-) All part of the fun haha. Save my name, email, and website in this browser for the next time I comment. The recipe sounds delightful! It was the best pork shoulder I made for pulled pork. Thank you. Once lard has liquified, carefully add meat. Frequently asked questions about subscriptions, Queso! Its a great lazy day recipe. Does this make the final dish greasy? I made this over the weekend and it tasted amazing!! This is a fantastic recipe! thanks for the recipe! Im very curious and would appreciate your time answering. Cant wait to get started now :-)lol, I love that you have introduced me to so many wonderful foods that I never would have tried before. ive been wanting to make these at home for forever but never dared try assuming i couldnt achieve the juicy tenderness and flavor in the pork but this recipe just nails it. You are my favorite. Thank you Homesick Texan and Deb for reminding me to make it again tomorrow. I use pork shoulder, salt, pepper, garlic, oil and some vegetable (celery or onion, in small quantity, will do). But it essentially got to 212, I turned it down and it stayed between 210 and 205 pretty easily. Thank you!!!!!!!! And then I served the recipe for strawberry sorbet that I found on your site. .off to buy pork butt Its such a simple method that I had my doubts but figured it was at least worth a try.Before I made carnitas Kennedys way, however, I decided to eat some proper Michoacan carnitas as a point of comparison to her recipe. Im surprised, though that there is no oregano in the Homesick recipe. this looks even easier than david lebovitzs carnitas, which starts with searing, making a mess of my stovetop. Combine making sure the seasonings are covering the pork. In the past Ive always braised with the lid on, then separately fried the pork to brown it. must resist. When we return to the states we fill our bags with peppers and masa. Absolutely delicious & very easy to make. Would you happen to know a variant of this that utilizes a crock pot for slower cooking? Love it! And I have to say I eagerly await all your recipes since recently finding your blog. Ive made a surprisingly easy (and good!) I have a lot of family in Texas. Yum. Served this with Mexican rice, homemade guacamole, cilantro, red onions, and corn tortillas. Is pork butter a cut Ive not heard of (in the UK) or should it be pork butt? I recently discovered carnitas at a local taco truck. Read More. Any instructions to make this in an instant pot? I kept scrapping up the crusty crunchy bits of greasy pork. Cant give a final verdict yet, but the crockpot seems to be working out well. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (theyll be eager to fall apart), only as needed. After a spell, the pork was no longer cooking in water but was instead cooking in the fat. Thanks again for such a wonderful recipe!! Frankly I LOVE carnitas but cant feed them to hub or kids. My husband just made this using lamb instead of pork (lamb was in the freezer already; pork was not). Thanks a bunch. Thank you, Deb! Like life changing. Add tortillas and top them with cheese.Fold each tortilla and cook for three minutes on each side. The meat was moist and flavorful. Put in a ~110-130 degree oven for well, nearly forever. I usually comment about the food, and your photos are always great but these photos are exceptional today! surely this would be a meal to remember! They are so tasty! Make sure you are using pork that is not caged. Now that Im back in California, I have made this recipe three times and its only Jan. 25. OOOH! Hi, Ive not commented yet on your blogI dont think, hmmm . Love this recipe! made this last night and it was a hit. WowNow open for ridicule, And I live in Texas. The Original 1924 Tijuana Recipe with Shaved Manchego Cheese and Crumbled Roasted Garlic ADD CHICKEN FAJITAS 5. . Ive made this meal, following your recipe, on several occasions since and currently making a huge portion to enjoy throughout this years 4th of July weekend celebration! Thank you! :) Is there something similar with chicken instead of pork? Create all five of Padilla's dishes. Although I do get really close with this recipe: http://www.epicurious.com/recipes/food/views/Crispy-Pork-with-Avocado-Salsa-and-Tomato-Salsa-108049 Ever! i will definitely make it again! It was hard not to touch the meat for the first 2 hours, but for once I decided to follow a recipe to the T, and am glad I did! I tried this recipe twice. my slow cooker is an old one (belonged to my gramma) and only has one setting, and they meat is done in six hours. This is the first time I see them cross referenced. Now I want to try your recipes technique but adding the oregano which I know Chipotles carnitas has and which I enjoy so much. I was surprised at how juicy these were since theyd spent most of the time braising in water and not fat, but they were just as succulent as the Michoacan carnitas Id eaten earlier. And to add to the confusion, a pork shoulder is actually a HUGE piece of meat usually divided into two parts, the afore mentioned butt and the picnic. This looks great Deb! Served with warm homemade corn tortillas, dinner on a cold snowy night was an absolute hit. I am not that dedicated to tradition to buy those tubs of lard I see in my Mexican grocery store, but that is why I guess I can never reach that Mexican carnitas nirvana. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Carnitas is one of my favorite items to order at the Mexican restaurants here in San Diego. Too often people overlook a good tortilla and serve fantastic filling on a round disc of cardboard. Oh my goodness you were right on the simplicity claim. Also, because of the shrinkage, we barely ended up having enough pork to go around and ZERO leftovers. My husband had reservations since were not big pork eaters but he LOVED them! It was barely bubbling for the two hours but I felt the second half went faster than the 45. ), threw in a bay leaf, and added more water than before. is this a low simmer? the crunchy bits. I just need to tell you that I love that you pour whiskey into your coffee (on a weekday :)). I believe a certain boyfriend would be very excited if I made this. Made these yesterday amazing! I added a tablespoon of cumin, two bay leaves, and a bottle of beer to the lime juice and orange juice, then covered with water. Toss the pork with 2 teaspoons of salt. Weve also done them with chicken for our non pork eating friends. I wanted two pressure cookers anyway and my Instant Pot does a mighty good job on pressure cooking, so Ill keep it too. I cannot wait to try them, Im also super excited that I can easily make this dish gluten free by using corn tortillas! In fact, Im pouring whiskey into my coffee as we speak, just like I always do after preschool drop-offs.). Thank you so much for this recipe. If I try this again while away from home, I will probably leave the lid on the whole time. I usually do a whole pork shoulder with garlic, cumin, orange juice, lime juice, and apples in the slow cooker for pork tacos because until reading this entry I didnt know how to make authentic carnitas, even though Ive lived in Texas my whole life. Maybe its because Ive never really had a pork carnita. Preheat the oven to 450F and let the carnitas bake for 5-7 minutes or until the pork is crispy on top. This sounds amazingwell, the carnitas and the whiskey in your coffee. Carnitas are my favourite Mexican food. I apparently over simmered while simmering the meat, and the rest of the water boiled off in about 15 minutes after switching to medium-high, but they still came out so delicious! onion. I make a few different versions of Carnitas. Really great recipe! Found this same recipe on the Whole Foods website. This is incredible. Here in Texas,I buy my carnitas at the grocery around the corner. Some recipes are classic and Im happy you found it! Your email address will not be published. Hubby LOVED it and I couldnt stop eating the little crispies at the bottom of the pot! Definitely a disappointment since I was cooking for a crowd. loved your line about a margarita bath. Generator vs power station: Which one is right for you? I made this a couple of months ago, and it was wonderful. Full Recipe Ingredients/Instructions are available in therecipe card at the bottom of the post. Scramble eggs in pan and set aside 2. It will be fine. Thank you, thank you, thank you!!! Thanks!! I just finished making this delicious piece of deliciousness..and I am SO tempted to sit down and eat the entire pot right now. I havent made it in one but these three comments, oh and this too, talk about how they approach it. Ive made these several times already and theyre a family favorite. The pork was silky with a hint of crunch that was balanced by the chewy corn tortilla and tangy salsa. I seriously didnt think it would be that flavorful with so few ingredients. Any way to avoid this. To adjust for the slow cooker, I did not add the water. My husband asked if I wouldnt mind making this once a week! Heat olive oil in a pan 2. Bring to a boil over high heat. I agree! Inexpensive, fun, yummy! Question though- what are your thoughts on putting the shoulder in a brine overnight? Butter? My husband and I have been eating (mostly) Paleo and its always hard to find recipes that fit in that category, and this definitely does (and its often a go-to dish at a Mexican restaurant for us too). Big Fan of smitten kitchen. I'm still making this recipe often.and began experimenting with McCormick Grill Mates Mojito Lime Seasoning. :). Add Liquid - Add freshly squeezed orange juice, lime juice, and water to the pot. I am jealous. Is it meant to be a sweet juice or acidic sour juice? The key here is to disturb the meat as little as possible so that it remains in bigger chunks. Like Louse above I too am from the UK and also never heard of carnitas. Craving Tex-Mex? Mine are always either to fragile or too dry to hold anything and flour tortillas just dont taste the same. Yay! There is very little fat on pork leg and I knew that. Finally got around to making this recipe, and so glad I did! Staying in quarantine to help contain the spread of COVID-19 can be a challenge, but cooking meals together can help pass the time. Ive even changed my mind at the end and made a pot roast out of it. Cant remember how much pork I cooked but I can remember I ate the whole thing. Definitely putting this back into my monthly rotation. Im salivating. Seriously!! Place in a pot 4-5 lbs pork butt, 2 C water & 1 onion; Add the spices 1 1/2 tsp kosher salt, 3/4 tsp pepper, 1 tsp cumin, 1 tsp oregano, 2 bay leaves. These are unbelievable. IT DID NOT MATTER. It will keep a week in the fridge and freezes well. I said, Honey, no more secrets about really important stuff, OK?), We raise pigs and I have to say that this recipe on a nice chunk of home-grown pork is amazing. Thanks a bunch. The best! Nothing could appeal more to me, as I sit at home during my childs (supposed) nap, than the smell of slow cooking porky bits. I cant taste a darn thing from this cold and Id love to make that right this very minute. This made me laugh when I saw it because Ive had carnitas many many times in Mexico (not from a restaurant, but from home kitchens of friends and/or their abuelitas) and, honestly, its always been my least favorite (and the most disgusting to meexcept for menudo, Im sorry, I cant love it) Mexican dish because it is much different than I see it here- basically the fatty trimmings from preparing something else taken and fried. This was sooooo good. :). Actually, pork shoulder and pork butt are the same thing. Any kind of slowly braised meat is something I consistently want to eat, and this is now on my list of things to make! Nothing. It probably added more salt than needed. Thanks for sharing!! Ill definitely be making these one day this week with some of my own added touches. Though I can be patient since in the meantime I know that Ill be simmering a few batches of these simple yet satisfying carnitas myself. Made it, ate it, amazing! This last batch was for a teacher appreciation lunch and now I know they know I love my teachers! LOVE this recipe! MeganThank you for the grill tip! In her first book, Lisa Fain who you may know from her blog Homesick Texan, cooks her carnitas in a little salt and fresh-squeezed lime and orange juices (i.e. This recipe is AMAZING!! I used an enamel on cast iron dutch oven and had a bunch of blackened bits on the bottom, Im assuming from the O.J. I may or may not have had a little taste of the meat already, and yum! My 10-year-old commented they were missing sauce. Or did I miss some sort of nomenclature for country ribs? We miss you Smitten, please come back soon :)), tahreem, Simone I miss you too! Now Im hungry!!! It got a perfect 10 from my boyfriend, and I immediately wrote it down and added it to my recipe box. The book, by the way, is fantastic. Super easy and delicious! I served the meat on corn tortillas with pico de gallo and an avacado lime crema. Sorry for the tease! Thank you for the great recipe! Thank you! Plus my crockpot has been stealing all the glory from my dutch oven lately so I should probably share some love. Place all of the ingredients in a large cast-iron dutch oven. Perfect. All the leftovers bonus for midweek dinners this week. Chicken doesnt have enough fat for the technique to work; it also would be way too long of a cooking time. For me personally, it wontbut its staying for sure. YAY! Instructions Combine lime and orange zest with cup water. A fabulous meal made in under an hour. And it is a cheaper cut. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes. Tonight I am cooking the carnitas and tomorrow Ill use it as a topping for Tamale Pie!!!! Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. I love love love carnitas and pretty much any tex-mex. The flavors are gentle enough that they dont overwhelm the pork, but amazing enough that youll probably be fishing tasters out of the pot long before you share them with others. PamYoure so welcome and Im glad you enjoyed the carnitas! It was my little boys third birthday today and he requested homemade corn tortillas for dinner. Oooh! You can use the drippings with other ingredients to make BBQ sauce. Cover the Ninja Foodi with the pressure cooker cover, ensuring the valve is set to seal. Just saw the same questions before mine! Too much meat for suface area of my giant le cruset stock pot and broiled half of the meat to get the browning. I bought 3.5 lbs of pork shoulder for a group of 6, hoping to have plenty of leftovers. ahh makes them even better! I made these last night for Cinco de Mayo and it was A-Ma-Zing! i love any version of mexican food! I am going to give up meat but Im building up to it with a two-week-long meat-a-thon. amzn_assoc_ad_type = "smart"; Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information. commenter asked about making homemade corn tortillas, but I didnt find an answer and Ive been searching your site (and lots of others) for a corn tortilla recipe with no luck. Ive been eating an obscene amount of carnitas tacos lately, but only b/c theres a fabulous authentic mexican restaurant two minutes from where I live that sells them for around $1.70 each. :). These sound delish Will perhaps have to thaw my roast so I can cube it instead of the way I had planned. Not possible. Nevertheless, this is a stovetop recipe and you dont use the lid. Holy Wow! May I suggest a Pinot Noir pairing to any seeking such advices. pouring whiskey into my coffee as we speak, just like I always do after preschool drop-offs. you just made my Friday, Deb. Well, Ive started offering additional recipes for paid subscribers to help with the costs of running the site. Oh, dear. Hmmm. I make it every few weeks minimum. Not super appetizing but, worse, neither tender nor moist. Recently I found a butcher who I am able to communicate with about pork shoulder, and voila, I made my first attempts at Pozole. Place pork, salt, oregano, and cumin in Ninja Foodi pressure cook insert. @Mireille, Thank you for this! The method is brilliant and only one pan to clean up. I cant wait to introduce a touch of Mexico into my very northerly kitchen. Looks amazing! Yum, can you say: dinner tonight? I have a gorgeous 5 pound pork shoulder in my freezer right now. (saved stock to use with beans and rice later) During the simmering portion I was a tad concerned because the meat looked a little, well, like boiled meat does but never fear, it will still turn out amazing! Oh, I love love love carnitas! Um. We used the leftovers on nachos. Take care, For a very long while, your blog and Lisas have been sitting next to each other in my bookmarks folder. Im relatively new to the Foodi but this was so easy. The liquid will begin to simmer. Adds a little "zing". Also delightful to have a little leftover for lunch today.yum! The meat was perfectly tender. Bring to a boil and then simmer uncovered on low for 2 hours. Would love to make these for the Super Bowl. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. I pressure cook the pork (I use larger chunks) with half an onion, a tsp of cumin, salt and pepper.
Schönes für Kinder