Careers and Crockpots and Carnitas, Oh My!
I get a lot of Dear Foodmomiac questions about crockpot cooking. And, much like the question I answered last week, I tend to ignore them. I do have two crockpots, and I use them occasionally, but I don't have any real philosophy on the matter. I love them in principle. But... much of the food that comes out of them seems to taste the same. There are some exceptions. I can make a mean crock pot chili. OK, that's the only exception I can think of right now. BUT! My life is about to get REALLY interesting (a.k.a. crazy busy), so I have decided to embrace the crockpot. I will make the crockpot my beyotch, people. The crockpot is going to BEND to my will.
First, my life. I have accepted a fulltime job as VP at the same company Michael works at. His office will be very close to mine, but we have decided to ignore each other completely while working. (kind of kidding. a bit.) We work for different, yet synergistic (corporate speak - I'm good, aren't I?) departments, so truly, we won't have to interact too much. I'm hoping that he gives me a ride home occasionally, though.
Next, the crockpot questions. As I said, I'm going to be doing a lot more crockpot cooking. I will be working quite a bit, but I still want to cook, and I still want to have nutritious and delicious meals for my family.
Last week, in my de-lurking post, I asked for questions, and I got a great one from Shelia. She wanted to know if I had a recipe for Carnitas. Well, no, I have no recipe for Carnitas, but, I just read one that sounded promising on another blog. And, believe it or not, when I read that recipe, I thought to myself that it sounded like an ideal candidate for the crockpot. And, so, the foodmomiac Carnitas recipe was born. And, it was good! Michael and I got home at 6:05. We were sitting at the table eating by 6:30.
Inspired by Elise Bauer of Simply Recipes
4 lb. boneless pork shoulder, trimmed of fat and cut into 1-2 inch chunks
1 16 oz. jar salsa
1 can beef broth
Place pork into a crockpot with the salsa and broth. Add some water if the meat is not covered. Cook on low for 8 hours (ish).
Preheat your oven to 400 degrees. Pull the meat out of the liquid with tongs and place it on a baking sheet. Bake for 20 minutes. Serve with warm corn tortillas and your choice of toppings. We had avocado, fresh salsa, grated cheese and sour cream.