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!
“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.
Thanks Linz! Now please come make this for us. My husband loves Carnitas!
Have a Favorite hometown recipe? Do share!