Slow Dance Perfection

The snow is melting.  The deck was warm enough for morning coffee.  Bleu chased his Frisbee with abandon.  The slow dance of spring has started.  I’m a turtle personality by nature.  I’ve always preferred slow to fast (except in cars!) and like the length and depth of things in general.  This applies to the transition of the seasons, as well as the time it takes to produce a meat that is tender and succulent.  Although I prefer slow-roasting in the oven during winter; you cannot beat the convenience of a slow-cooker. We even use it during the summer since it doesn’t heat up the kitchen.

There is something about pork shoulder that makes me salivate.  First of all, it’s versatile; change up the spices and you can pair it up with several cuisines.  My favorites are Cuban and Mexican.  The cut is affordable and you can locate quality milk-fed pork locally.  Karin Uebbing from Woodbridge Dairy Farm has pork shoulders that are a perfect size, running approximately 3 pounds each.  This assures me that the pigs aren’t ancient, and overly fatty. They fit perfectly into a average size slow-cooker and turn into something luscious after 8-10 hours on low.  Bring on the Margaritas!

Brickyard Farms Pork Carnitas With Avocado Lime Dressing:

Healthy milk-fed local pork

Healthy milk-fed local pork

  • 3-4 lbs milk-fed pork shoulder
  • 2 Tbsp bacon grease
  • 1 large onion, chopped
  • 1 head garlic, peeled and sliced
  • 1 cup fresh squeezed orange juice
  • 1 Tbsp sea salt
  • 2 Tbsp ground cumin
  • 1 Tbsp ancho chile powder
  • 2 tsp Mexican oregano
  • 1 tsp green Tabasco sauce
  • 3 Tbsp fresh cilantro, chopped
  1. Smear the bacon grease on the bottom of the slow-cooker.  Pour orange juice over pork. Combine sea salt, cumin, ancho chile powder and oregano and sprinkle on top of pork shoulder.  Sprinkle onion, garlic and green Tabasco over the pork.
  2. Turn on the slow cooker on:  Low for 8-10 hours or High for 4-6 hours.  Once the pork is fork-tender, use two forks to shred the meat into the juices.  Pull out pork with a slotted spoon and place on platter.  Top with chopped fresh cilantro.
  3. Serve over rice, turn into a salad with chopped avocado, tomatoes and black olives; or make it Paleo friendly and place it on romaine leaves with the toppings of your choice.
Beautiful, tender carnitas

Beautiful, tender carnitas

Avocado Lime Dressing:

  • 2 ripe fresh avocado, put removed
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • 1/2 cup soy-free or homemade mayo
  • 1/2 cup cold water
  • 3 Tbsp fresh lime juice
  • 1 tsp sea salt
  • 2 garlic cloves, pressed
  • 3 Tbsp fresh cilantro, chopped
  • 1/2 tsp ground cumin
  • 1 tsp green Tabasco

Blend in a blender on low until thoroughly blended.

Flavorful carnita salad with avocado lime dressing

Flavorful carnita salad with avocado lime dressing

Carnita shell-less tacos

Carnita shell-less tacos

Perfect Margarita:

  • 1 1/2 oz blanco tequila of your choice
  • 3/4 oz Cointreu or triple sec
  • 3/4 oz fresh lime juice

Rim chilled cocktail glass with lime and salt.  Shake remaining ingredients with ice and strain into glass.

“Life without Mexican food is like no life at all!”  —unknown

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