Long day, yummy dinner.

April 8, 2011 at 1:41 am Leave a comment

Less than one day until Roy’s exam, which will be tomorrow morning starting at 7:00 am and ending at 4: 30 pm. Wish him luck, I am sure that he will not need it since he is such a smart guy (no pressure or anything Roy). He has only been studying for 4 months straight! I want my husband back, and life to be normal again (meaning I would like some of my husbands attention).

My painting/cleaning process continues and seems to be never-ending. The guest bedroom is done as of yesterday, and I have moved on to the bathroom. I also have to keep the house very clean since the realtor has showings scheduled this week.

The job hunting continues, I am going crazy without a full-time job.

So here are some pictures of the guest bedroom after all of my hard work.

Dinner was so good, I thought that I would try something different then just your traditional tacos.

Carnitas (Pulled Pork Tacos)


(servings 6)

Ingredients

  • 3 pounds Boneless Pork Loin Roast, Cut Into 3 Inch Pieces
  • 2 teaspoons Kosher Salt
  • 4 teaspoons Ancho Chile Powder (or Regular Chili Powder)
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Freshly Cracked Black Pepper
  • ½ teaspoons Ground Cayenne Pepper
  • 2 Tablespoons Extra Virgin Olive Oil
  • 12 ounces, fluid Beer, Preferably With Citrus Notes
  • ½ cups Freshly Squeezed Orange Juice
  • 12 whole Corn Tortillas
  • 2 whole Ripe But Firm Avocados, Peeled And Sliced
  • ½ cups Plain Greek Yogurt (or Sour Cream)
  • ¼ cups Chopped Cilantro
  • 6 slices Lime
  • ½ cups Salsa Of Choice
  • Preparation:

    Preheat oven to 350°F.

    Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.

    Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the Dutch oven.

    Pour in the beer (or chicken stock if you prefer), with pot over medium heat and scrape the bottom of the Dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
    Add in the seared pork. Cover Dutch oven and place in oven for 1/2 hour.

    Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.

    Shred pork in the Dutch oven, right into the sauce using two forks. Toss the pulled pork with the reduced sauce.

    Serve the shredded meat in corn tortillas with accoutrements (avocado, sour cream, chopped cilantro, salsa and lime wedges).

    Recipe from Tasty Kitchen.

    I pretty much followed the recipe exactly except I used a 2.5 Ib pork tenderloin since this is what was on sale at the grocery store. I cut the pork into 3 strips length wise then cut them into 1.5 inch pieces which also cut down on the cooking time. I cooked the meat for a total of 1 1/2 hours (1/2 hour covered, 1 hour uncovered).  Then topped the tacos with whatever we had in the frig (salsa, avocados, sour cream). For the beer I used Oberon : )

    Daily bites: Avocados

    Improve the quality of your diet by eating more of the “good” fats. Avocados are  considered heart healthy (low in saturated fat and high in monounsaturated and polyunsaturated fats). The Dietary Guidelines state that replacing some saturated fatty acids with unsaturated fatty acids lowers both total and low-density lipoprotein (LDL) blood cholesterol levels. (source avocado.org)

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    Entry filed under: Uncategorized.

    Cold, Busy, Day. Sunny+outside=hungry

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