Carnitas Taco Salad

Another pork recipe, I know, I know. But I can't help it!  Pork is delicious all the time!  Carnitas is one of those things that I always ordered when I went out to eat for a burrito or tacos but I never considered making it myself.  Once I tried it once I wondered why I had never done it before. It is so easy, super satisfying, and is a little bit magical in the way that it transforms right in front of your eyes from a bubbling cauldron of meat to perfect little tender bites that are crispy on the edges!

I have made carnitas from this recipe many times and tweaked it here and there each time and it is pretty near fool proof. I have always gotten compliments on it and I doubt I will ever use another recipe! Normally I just have this tasty treat on tortillas with some onions, cilantro, and salsa but this time we decided to make a taco salad.  I tossed a mixture of romaine and baby salad mix with a cilantro sour cream lime dressing, and topped this with some warmed black beans, sliced red onions, diced avocado, a little big of roasted tomato salsa, a little big of salsa verde, crumbled queso fresco, and some crispy corn tortilla strips.

It all worked perfectly together and though it took a little more effort, it was worth it to feel slightly less gluttonous.

 

Here are the recipes for the carnitas and for the salad dressing! Toss some greens with the dressing, scoop some meat on top and add whatever other toppings sound delicious!

Carnitas
Slightly adapted from Smitten Kitchen

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes) **note: you can also just forgo the lime and use more OJ
4 cloves garlic, peeled and just smashed with the side of your knife
1 Tablespoon ground cumin
1 teaspoon salt, plus more to taste
Water (I find 4 cups is the perfect amount for a 3 lb roast)

1. Place the cut up pork into a large Dutch oven. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat.
2. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat!
3. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes to an hour, until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.
4. When pork is browned and crispy on all sides, it’s ready.
5. Taste and adjust seasonings.  Try not to eat it all straight out of the pot!  Put this into a tortilla or make taco salad!

Cilantro Lime Sour Cream Dressing
Slightly adapted from The Kitchn
Makes about 3/4 cup

1 bunch of loosely packed cilantro, rinsed, stems removed, and roughly chopped (about 1 cup)
1/2 cup sour cream
juice from one lime
2 cloves garlic, roughly chopped
1/2 cup olive oil
2 teaspoons sherry vinegar
1/2 teaspoon kosher salt
A few grinds of freshly-ground black pepper
Water, to thin (a couple tablespoons)

Combine all the ingredients except the water in a blender or use a stick blender until well combined and smooth.  If it seems too thick, drizzle in water a little at a time until it is a consistency you prefer. Taste and add more salt, pepper, or lime juice if necessary.

Watch:

Summer is here! And so is this salad.

Yes. Summer, or what seems like summer, has finally arrived. As all of us Portlanders rejoice and pray it's not a wolf in sheep's clothing, I snagged the moment to make a quintessential summer salad. I saw this recipe in Sunset's latest issue and boy was it pretty in pictures, which made me want to make it immediately. I made a few modifications. I added an avocado because, well avocado is good, you see. I also added mustard to the vinaigrette because I thought it needed an emulsifier. The other thing I liked about this salad is that it's basically a potato salad but no mayonnaise and with all the other veggies added, it's light and breezy. Just like our fair city.

Potato Salad with Corn and Cherry Tomatoes

Adapted from Sunset, July 2010

3/4 pound purple potatoes

3/4 pound fingerling potatoes

1/2 cup plus 2 tbsp. extra-virgin olive oil

3 tablespoons sherry vinegar

1 tablespoon stoneground mustard

1 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

2 medium onions, cut into 1/2-in. dice

3 garlic cloves, finely chopped

3 large ears yellow corn, kernels cut off

1 pt. multicolored cherry tomatoes, halved

1 avocado, pitted and diced

1 1/2 teaspoons finely chopped fresh marjoram leaves

Preperation

1. Bring potatoes to a boil in a medium pot of well-salted water just to cover. Reduce heat and simmer until just soft when pierced (or cut one in half and try it).

2. Whisk 1/2 cup oil, the vinegar, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

3. Sauté onions in remaining 2 tbsp. oil until translucent. Add garlic and cook 30 seconds, then add corn and heat until just warmed through. Season with remaining 1/2 tsp. salt and 1/4 tsp. pepper and let cool.

4. Drain potatoes and let stand until just cool enough to handle. Taste a shred of skin; peel if bitter. Cut potatoes into bite-size pieces and toss with 1/2 of vinaigrette.

5. Add cooled corn mixture, tomatoes, avocado and marjoram. Drizzle with remaining vinaigrette to taste and gently mix together.