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A Piece of the Past
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part 16
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Tarheel Chili - A Carolina Specialty
Ingredients
2 1/2 lbs. ground beef
3 tablespoons olive oil
3 stalks of celery, diced
3 large onions, diced
2 cloves of garlic, minced
1 29 oz. can of tomato sauce
1 28oz. can of crushed tomatoes
1 6oz. can of mushrooms, drained
1 1/2 cups dark beer
2 16oz. cans of chili beans, drained
1 15oz. can of kidney beans, drained
1 tablespoon crushed cumin
1/4 cup chili powder
2 teaspoons ground coriander
1 dash worcestershire sauce
In a large skillet over medium heat, cook
the ground beef & drain.
In a large pot over medium heat, cook
celery, onions & garlic in olive oil until
onion is translucent. Stir in beef, tomato
sauce, tomatoes, mushrooms, beer, chili
beans, kidney beans, cumin, chili powder,
coriander, cayenne & worcestershire.
Simmer over low heat for 3 hours, until
flavors are well blended.
I Love Stevie Nicks Music & Hair-doos.
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Carnitas
Carnita's are Mexico's version of pulled pork.
Ingredients
4lb. pork shoulder, skinless boneless,5 1/2 if bone in
2 1/2 teaspoons of salt
1 teaspoon of black pepper
1 onion chopped
1 jalapeno seeded and chopped
4 cloves of garlic minced
3/4 cup of juice from oranges, 2 oranges

Rub
1 tablespoon of dried oregano
2 teaspoons dried cumin
1 tablespoon of olive oil
Instructions
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the rub ingredients and then rub all over roast. I select to cook
my roast in the oven in a roasting pan. Add 2 cups of water in the pan
around the roast. fat cap up. Top roast with jalapenos, onion and minced
garlic and squeeze juice of two oranges over top

Cover tightly with foil and cook in a 325 degree oven for 2 hours. Then
roast for a further 1 to 1 and a 1/2 hours uncovered .

Add more water if the liquid dries out to much. You should end up with
1 1/2 to 2 cups of liquid when it finishes cooking and you can skip the
frying step because the roast will have a nice brown crust.  Pork should
be tender enough to shred.

Shred pork then drizzle with juices. If you have more than two cups of
juice, then reduce it down to two cups. The liquid will be salty, it is the
seasoning for the pork. Set the liquid aside don't bother straining
everything in it is soft.
To Crisp

Heat 1 tablespoon in a large pan over high heat. Spread pork in the pan
drizzle some juice over it. Wait until the juice evaporates and the bottom
side is golden brown and crusty. Turn and just briefly sear the other side
You don't want to have it crusty all over the meat you just want the
outside crusty and for the inside to remain tender.

Remove the pork from the skillet, repeat in batches, don't crowd pan.

Just before serving pour more juice and serve hot. Stuff taco shells or
put in flour tortillas for burritos and serve as chunks for a dinner but
remember that when the roast  comes out of the pan do not shred but
cut in large pieces. Serve the dinner with beans, rice flour or corn
tortillas and a bed of lettuce and tomato topped with pico de gallo and
guacomole. I also like to add fried onions on top of pork.
Recipe Notes
Use pork with skin removed but leave some of the fat on there, the fat
adds juiciness to the pork additional fat can be trimmed off after cooking.
Other ways to use carnitas - burritos, tacos, enchiladas, sliders, mexican
red rice, quesadilla's.
Ways to store - shred pork but don't pan fry, keep pork and juice
separate, refrigerate up to 3 days or in freezer for 3 months, for
freezer put pork in separate container and put juice in ziploc bags
place bag on top of beef in container. Gently re-heat juices and pour
over roast meat.

Meat must not be frozen or roast will not do what it is suppose too.
Recipes and pictures by
Nagi of Recipe Tin Eats
Cook as long as it takes for pork to be pull apart
tender.