Texas on my Mind: Recipe

by LCCotter on February 21, 2013

Well Today is extra special! My friend Lindsey is guest posting and she just so happens to be sharing a recipe that is TRUE TEXAN! Plus it makes me want to steal her away from Virginia so that she can cook for us. You’ll see! Winking smile

“Homesick Texan” Carnitas and Slaw

Hi Cotter Crunch readers! I’m Lindsey, from Pas de Deux, a mostly-recipes blog I write with my younger sister, Casey. Our blog is a new(ish) hobby that allows us to share stories and recipes, and to stay in touch while we are living on opposite coasts. I live in Charlottesville, VA with my husband, where I work in Higher Education and practice Ashtanga Yoga on a daily basis. I love to experiment in the kitchen, and I cook healthy, whole-food meals that utilize local food as much as possible.


A few weeks ago, in a post recapping the many variations of Cotter breakfasts, Lindsay put out a call for guest posts. I thought I’d give it a shot… and I intended to share a creative breakfast recipe, but then, this weekend, I made a delicious “Texas” meal for friends, and since Lindsay is currently living in the Lone Star State, I decided to share this meal instead.


Carnitas taco with cabbage slaw

Casey and I grew up in Texas, so we both have a weakness for Tex-Mex type meals. I was given Lisa Fain’s fantastic Homesick Texan cookbook as a wedding gift over a year ago, but (sadly) I have only begun to explore the many terrific recipes. When, mid-week, I found myself inspired to make carnitas, I turned to this cookbook for guidance.


Carnitas means “little meats” and is basically just slow-cooked chunks of pork that are often shredded once they finish cooking. Lisa’s recipe adds flavor with lime juice, orange juice, garlic, and cumin.


The small pieces of meat are first simmered for two hours, then cooked down for another 45 minutes or so to render the fat.


cooking in progress

I decided to serve the carnitas with a cabbage, carrot, and red pepper slaw, loosely based on Lisa’s recipe for cabbage and radish slaw.


My husband and I invited a few friends over for a lovely Saturday dinner to help us enjoy this feast! I set up a taco bar and let everyone assemble their own plates.



Adapted from The Homesick Texan Cookbook

Serves 4 – 6


· 2.5 pounds boneless pork shoulder, cut into 2-inch pieces

· 1/2 cup orange juice

· 1/4 cup fresh squeezed lime juice (about 2 limes)

· 4 cloves garlic

· 1 teaspoon ground cumin

· 1 teaspoon sea salt

· Serve with: corn tortillas, sliced avocado, shredded cheese, Greek yogurt, and lime wedges


Place pork in a large pot; add all ingredients, plus enough water to barely cover the meat. Bring the pot to boil and then turn down the heat; simmer, uncovered, 2 hours. Do not touch the meat. After 2 hours, turn the heat up to medium-high and continue to cook, stirring occasionally, about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered. When pork has browned on both sides, it’s done. Shred, and serve with corn tortillas, avocado slices, cheese, Greek yogurt, and lime wedges.


Cabbage, Carrot, and Bell Pepper Slaw

Serves 6 – 8


· 8 cups shredded cabbage

· 1 teaspoon sea salt

· 1 red pepper, thinly sliced

· 2 large carrots, shredded


· 1 clove garlic

· 1/4 cup chopped fresh cilantro (or 2 frozen cilantro cubes)

· 1/2 teaspoon ground cumin

· 3/4 teaspoon grated lime zest

· 1.5 Tablespoons mayonnaise

· 1 Tablespoon avocado oil

· 1 Tablespoon white wine vinegar

· 2 Tablespoons lemon juice


Toss cabbage and salt; let sit unrefrigerated for an hour. Meanwhile, make the dressing by combining all dressing ingredients in a blender and processing until smooth. After one hour, drain excess liquid from the cabbage; stir in carrots and peppers; toss with dressing until well combined. Refrigerate at least one hour before serving.


Hope you enjoy this Texas inspired feast! A huge thanks to Lindsay for having me here today.

If you’re interested in finding out more about Pas de Deux blog, you can follow us on Twitter, Facebook, or Instagram.


Thanks Linz! Now please come make this for us. My husband loves Carnitas!

Have a Favorite hometown recipe? Do share!



{ 39 comments… read them below or add one }

Miz February 21, 2013 at 7:18 am



LCCotter February 21, 2013 at 7:22 am

but you need one that says “hold the sauce.” right? tee hee. MISS YOU!!


Linz @ Itz Linz February 21, 2013 at 7:36 am

Hmmm I’m from St. Louis so the only food thing we’ve got going here is our thin crust pizza from Imo’s Pizza – no recipe needed, just call your order in! haha. I love any chicken and cabbage combo though – your recipe looks great!


The Candid RD February 21, 2013 at 8:05 am

Delicious!! Thanks for sharing your recipe, I’ll be following you on Instagram now. What a great idea to create a blog with your sister as a way to share recipes and keep in touch!


Matt @ The Athlete's Plate February 21, 2013 at 8:20 am

LOVE Carnitas!


Heather (Where's the Beach) February 21, 2013 at 8:36 am

The slaw sounds perfect. I live in AR and really can’t think of anything around here I’d miss LOL – I don’t eat meat so I wouldn’t miss BBQ or anything like that. Just a few fave pizza joints but we’re not exactly famous for pizza ;-)


Michelle @ Eat Move Balance February 21, 2013 at 8:36 am

Oh boy, my husband would LOVE these!! What a great recipe . . . and until we can come experience Texas first-hand (it’s on our list!), this will have to hold us over. :)


Tiff (@LoveSweatBeers) February 21, 2013 at 8:57 am

These look great! Love slow cooked pork – it always comes out flavorful and delicious.


Tara @ I'm Fit Possible February 21, 2013 at 9:10 am

YUM! What great photos!
I can’t wait to try out this recipe for myself. Thanks for sharing ladies!
Cheers, Tara


Laura @ Sprint 2 the Table February 21, 2013 at 9:23 am

I such a sucker for tex mex! Really love this slaw idea too!

Not sure I have a favorite hometown recipe… Maybe peach fried pies? Totally unhealthy but it’s a big treat in Georgia during the summer!


Kierston February 21, 2013 at 10:31 am

Agreed! Come make this for me too :)


purelytwins February 21, 2013 at 10:32 am

Cabbage, Carrot, and Bell Pepper Slaw === YUM!!!!
not sure if I have a hometown recipe ?!?! haha


jobo February 21, 2013 at 1:51 pm

oh YUM. Now I just need to move there so you can make these for me ;-)


LCCotter February 21, 2013 at 2:25 pm

there is a house for sale next to us, just aayin. Could be your winter getaway. hehe


Heather @ Better With Veggies February 21, 2013 at 2:16 pm

I actually got this cookbook from work when we had a conference there in July. I keep meaning to veganize some of them (like jackfruit for this recipe), but haven’t gotten around to it yet. :)


LCCotter February 21, 2013 at 8:50 pm

no way! i bet you could veganize a lot of them, especially with tempeh! YUM!


Rachelle February 21, 2013 at 2:24 pm

Oh yum! I want these right now. I really do need to come visit I think.


LCCotter February 21, 2013 at 8:47 pm

tons of races here! come visit, please!!!


Kelly @ Cupcake Kelly's February 21, 2013 at 2:34 pm

I have never been to texas but I think I would love it. I wonder if this recipe would translate well to crockpot cooking? I have a frozen pork shoulder in my freezer…


LCCotter February 21, 2013 at 2:45 pm

oh for sure! crock pot would be PERFECT!


Haley @ fullnfit February 21, 2013 at 3:06 pm

I definitely want to try this in the crockpot! Looks yummy.. Thanks for sharing :)


LCCotter February 21, 2013 at 4:17 pm

oh let me know if you try it! p.s. How are the healthy bites?


GiGi Eats Celebrities February 21, 2013 at 3:55 pm

No need to go out to Mexican for dinner – this recipe fills that void, no problem!


LCCotter February 21, 2013 at 8:46 pm

so true! mexican at Mi casa!


She Rocks Fitness February 21, 2013 at 4:29 pm

My favorite hometown recipe is my Mom’s homemade meatballs and sauce! OMG! She doesn’t have it written down, so you have to make it next to her to see her estimates of the ingredients. Classic Italian cooking! ;)


LCCotter February 21, 2013 at 4:30 pm

ya, and ever since you posted that pic of your moms meatballs, i’ve been CRAVING IT!!!


Jody - Fit at 55 February 21, 2013 at 6:01 pm

I am a lazy cook so I need you to cook for me or send this way! Looks delish!


LCCotter February 21, 2013 at 8:45 pm

i’ll cook and you can train us both, k?


Pavement Runner February 21, 2013 at 6:35 pm

I’m all about carnitas tacos… minus the cabbage of course. Avocado, fresh made salsa, cheese. HELL YA! Great job Texas!


LCCotter February 21, 2013 at 8:44 pm

are you ready to come visit now? Post race carnitas!!


Crystal@TheFastFitRunner February 21, 2013 at 9:13 pm

As a fellow Texan….this is a legit recipe, and a bit healthier than most. Love your preparation too….so yummy. I think I’ll be making some pulled pork carnitas myself soon!


LCCotter February 22, 2013 at 7:17 am

oh yay!!! good to hear another Texan approves!


Sarah February 21, 2013 at 9:34 pm

I absolutely love carnitas! This recipe looks easy to put together too! Thanks for sharing with the Cotter Crunch family! :)


LCCotter February 22, 2013 at 7:18 am

now if only we could get everyone together for a Texas themed party! hehe


beka @ rebecca roams February 21, 2013 at 11:15 pm

When you think of Memphis, you think BBQ. So of course, it goes with saying that there is no BBQ in FL(that I’ve found) that tastes as awesome as any of the places I hit up when I go home. Every March is known as “BBQ Bonanza” and it is coming up for 2013 ;) Keep your eye on my blog for bbq overload!


LCCotter February 22, 2013 at 7:18 am

oh for sure!! I can’t wait to see your BBQ recipes from Memphis! YUM!


Melissa February 22, 2013 at 2:05 pm

I need that cookbook too!

I LOVE carnitas. I actually never tried them until I ordered them a Freebirds, now I adore it!


luv what you do February 23, 2013 at 10:00 am

OMG! That looks so fantastic! What a great recipe!


Sarah @ The Smart Kitchen February 28, 2013 at 12:16 pm

Oh Lindsey, you are making ME a homesick Texan with this….Good think you live right round the corner. :)


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: