Adventures of a tribal dancer...: pork

Showing posts with label pork. Show all posts

Slow Cooker Shredded Pork

by Shay Moore The TribalDancer Monday, May 09, 2022

My favorite, easiest food-prep thing is making a giant pork shoulder--as big as I can fit in the slow cooker--shredding it, portioning some of it for this week and some for the freezer. This takes me about 10 minutes of prep on the front end, and 10 on the back to shred and portion. The rest is waiting on the slow cooker to cook it up, and at the end waiting for it to cool down before portioning.

Last week being Cinco de Mayo, the grocery store had large bone-in Boston pork butt on a wicked sale, so I got one. It was so big (around 6 lbs), I had to throw out a small hank of meat I could not get to fit in the slow-cooker and keep the lid tight. You can cut think into 2-3 hunks of meat if it helps to fit it into your slow cooker.

Rub with cumin, rosemary, garlic powder, salt, pepper. Cinnamon and any hot spice you like also goes well (cayenne, chili powder, whatever).

Place pork fat cap up in slow cooker.

Toss in 6-8 crushed garlic cloves, a rough chopped white or yellow onion, and if you have oranges and/or limes, juice one or both, and throw the orange peel in with it (never the lime peel/rind, it can be bitter).

Pour in a 1/2 to 1 cup of chicken stock, or water if you don't have that. If I know I plan to have this as carnitas, I will pour in a jar of green salsa as well minus some to put on the tacos later. If you want to keep it more neutral, just stick with the ingredients I already mentioned.

Cover. Cook on low for 8-10 hours, high for 5-6 hours. I try to go the full 10 whenever possible, or start with two hours on high, then drop to low to speed it up a little and land somewhere between these timings. Unlike some cuts of meat, I have never ever had any issue with going too long with pork shoulder when on low, so you can finesse this.

Pull pork out with tongs and transfer to a wide, shallow dish or baking pan to cool a bit. If you did it right, it will absolutely crumble to bits as you're pulling it out because it is so moist. Shred, then add back some of the cooking liquid and stir up.

IF EATING NOW:
If eating any or all of this now, put whatever amount you want onto a baking tray and you can throw this baby under the broiler to get some crispy bits going. Turn frequently with tongs to get more crispy bits.

IF FOOD PREP FOR LATER:
If you don't plan to eat this now and just are prepping for days and weeks ahead, let cool enough to portion into ziplocks/freezer bags, label accordingly, and voila! You have a bunch of delicious meals done with minimal hands-on time. Just defrost and either crisp in a pan or under a broiler before serving with your desired accompaniments.

Serve up for tacos, burritos, BBQ sandwiches, whatever. I love to crisp some up and serve with avocado and a fried egg on top for breakfast. YUM!

appetizers beef cooking lamb pork recipe recipes

Savory Meat Hand Pies

by Shay Moore The TribalDancer Friday, April 26, 2019

I have never been a meat-in-pastry fan. But like many things I thought I didn't like, it's about finding the right recipe and preparation to turn you into a convert. My meat pie gateway was turkey pot pie I made with Thanksgiving leftovers, which I further refined the next year based on my resdient pot-pie-lovin'-husband's requests.

Empanadas and hand pies fall into the same category. I have some good ones, but nothing I would order off a menu. But Chris sure loves meat pies, and in searching about for good hearty quick bites for a game night we were hosting, I decided to surprise him and concoct a hand pie recipe I thought even I might like. Even wilder? I USED LAMB. I never use lamb. I used to hate lamb. Now I find that when in a meat blend--like a meatball or meatloaf--it can be that subtle *something* you can't quite put your finger on. The mouthfeel changes; there is a flavor there that beef or sausage doesn't impart, alone or together. So I decided to include it in my recipe. And since I was using lamb, I decided to pop some cinnamon in there as well.

I am in love with my recipe. And I didn't write it all down when I made it! I could cry. So here is my attempt to write down what I remember, and when I make it again, I will come back and edit as needed.

Note: this makes a LOT of little pies. By my count, this entire batch would make about 80+ pies depending on how thin you roll your dough out. I made the entire recipe, then divided them out in rough thirds, using one immediately and freezing the other two. Making them in batches, this most recent batch made 26 pies and there was some filling left over for maybe a half dozen more. Sorry I am not more precise than that!

There are two opportunities to make these ahead. The first is to make the meat mixture, portion and store until you want to continue to the pie making stage. The second is to fill and prep the pies and hold them until you intend to bake them. I have marked each optional hold step with HOLD below.

INGREDIENTS

1 lb lean ground beef (I used wagyu, 11%)
1 lb ground sausage
1 lb lamb
2 cups low sodium chicken stock (used home made)
1 medium onion, finely diced
5 cloves garlic, minced
8-10oz mushroom of choice, finely dice (I used cremini)
2 Tbsp cumin
2 Tbsp thyme
1 Tbsp cinnamon
salt and pepper to taste
2 Tbsp flour (for thickening)
1 package of prepared pie crust PER BATCH (3-4 packages total)
1 egg white, mixed with 1 Tbsp water PER BATCH

INSTRUCTIONS

PREP MEAT MIXTURE

In a Dutch oven over medium heat, add all meat and cook, rendering fat until most of all pink is gone. Drain out most of the fat, leaving just enough to keep meat from sticking, and continue browning until a fond (layer of browning) builds up in the bottom. Deglaze pan with a cup of the chicken stock, scraping up all the brown bits as best you can. Transfer browned meat to a bowl and set aside.
Add onion and garlic to the pan, season with a couple pinches of salt, and cook until translucent. If you need to use a little oil to keep things from burning, do so as needed. Remove onion and garlic to the bowl with the meat.
Add mushrooms to the pan and cook over low heat until they are softened and a little glossy, releasing a little of their moisture and shrinking in size a bit. Add meat mixture, all spices, and the other cup of stock. Cook over medium to medium-hight heat, stirring frequently and reducing and thickening the mixture, about 5 minutes. Salt and pepper to taste. Add the flour are stir in thoroughly then remove from heat.
HOLD!

At this point you can portion out and label meat for storage, allowing to cool in the fridge before putting in the freezer. To use later, simply defrost the mixture in fridge before using. If you want to make any or all now, make sure your filling is thickened and not too hot, so you don't just melt right through your pie crust as you're filling them. Room temp is ideal. When you're ready, proceed to next step.

PREP THE PIES

This is the outline for a single batch; simply repeat for additional batches.

Line two baking sheets with foil.
Prepare a surface with some all purpose flour and roll out one of the crusts to desired thickness. I roll mine until JUST before being transparent. Any thinner and they will tear, any thicker and they tend to overpower the filling.
Using a 4" circle pastry cutter, cut out disks from the dough and set aside. (I used a small round twist n' loc Ziplock container for mine. You can use a small bowl or whatever is on hand, tracing the edge with a knife). When you run out of space to cut more, ball up remaining dough and roll it out to make more until you run out of dough. Repeat with second crust.
Working on a clean surface, lay out a single round and spoon a heaping tablespoon of the meat mixture into the middle of the round. Don't overfill or you will get exploding pies. They should be plump, but not tearing open from the stress of the filling. Brush edge with a small amount of egg white mixture, lift and gently press edged together.
Use the tines of a fork to seal edges, or whatever pretty method of sealing edges you prefer. Place pies about 1 inch apart on the foil lined baking sheets. Using scissors or a knife, make one or two small vents in the top of each pie.
HOLD!

At this point you can refrigerate or freeze your hand pies. To refrigerate, cover baking sheets with plastic wrap and hold for up to 48 hours before baking. Any longer and the pastry tends to dry out and it won't bake up as well. If freezing, freeze individually on baking sheets first, then transfer to a bag or other container. This will keep them from sticking together during the initial freezing step. They will keep well up to 3 months. You can bake straight from the freezer, but add 5-10 more minutes to your cook time.

COOK THE PIES

You can cook as many or as few of these pies as you like. We cook up two per person for a quick lunch or snack. We will cook up two to three per person to pair with some sides (mashed potatoes!) for dinner.

Preheat your oven to 400 degrees
If you are baking from frozen, prep a baking sheet by lining it with foil. If cooking right away or from the fridge, remove plastic wrap from your already-prepped baking sheet full of pies and you're good to go.
Brush the tops if each pie with a little egg white/water mixture
Bake for 12-15 minutes or until tops are golden and glossy. Remove from oven and let cool for 5 minutes or so before serving.
DONE!

Baked pies can also be frozen for simple reheating later. As with unbaked hand pies, freeze individually on a tray and then put in another bag or container for longer term storage to keep them from sticking together.

Variation options:

Add some veggies to the meat mixture, like peas or chopped carrots.
Substitute the pie crust for puff pastry, simply adjust cooking times and temps according to your puff pastry instructions.
Add or subtract different meats for varying flavors. Beef and bacon is a popular option on the interwebs.
Some recipes call for fruit in them, making for interesting flavor options, such as minced fig, dates, or raisins with a higher ratio of lamb for a Mediterranean spin. Maybe some diced apple and a higher ratio of sausage. Lots of options to play with here.
Play with umami flavors by substituting some of the chicken stock with Worcestershire, fish, or soy sauce. Use beef stock instead of chicken stock for a beefier flavor.
In Australia, beef-based hand pies are known as "party pies", and are often dipped in ketchup. Some sort of dipping sauce that suits your meat filling sounds like a great option!

cooking instant pot Mexican pork quick meal recipes slow cooker Whole30

Mexican Pork Carnitas - Slow and Fast Cooking

by Shay Moore The TribalDancer Thursday, May 03, 2018

I have cooked pork carnitas many different ways, including trying to do it "traditionally" in lard. I'll just say "Hell to the no am I doing that mess again!" I can get moist, delicious results without all the greasy, messy lard business. My main inspiration for my carnitas comes from none other than Kenji at Serious Eats. I still make this full recipe from time to time, but I carve off some time by using jar salsa instead, and season various ways depending on my taste on a given day.

I make 4-5lbs whenever possible and eat the leftovers for a week. I will pluck some cold from the fridge for a snack; brown some in a pan, add avocado, and crack an egg over it for breakfast; throw some on nachos;and of course traditional tortillas and fixin's.

I also feel I need to say that every portion here is approximate. I don't really measure stuff any more as my recipe evolved. If I make the dry rub/seasoning and it doesn't seem like enough, I toss in more. Need more liquid? Add more. It isn't a science for me, is what I'm saying, but it always comes out SO DAMN GOOD. I just got done stuffing my face with cold leftovers from making this last night. Nom nom nom.

INGREDIENTS

3-5 lbs boneless pork shoulder

1 onion, quartered

3-5 cloves garlic

4 Tbsp cumin

4 Tbsp oregano

2 Tbsp garlic powder

2 Tbsp sea salt

fresh cracked pepper as desired

2 cups chicken stock or water

1 cup orange juice or juice from one large orange

optional: 1 16oz jar salsa verde in heat level of choice*
optional: a hot pepper of choice, seeded and sliced

FIXINGS

tortillas, warmed in foil in the oven (we prefer flour)

sour cream

avocado/guacamole

cilantro

some of the green salsa*
pickled red onions

hot sauce

queso fresco

fresh limes

side of beans and/or rice

*Spoon out some of the green salsa if you want some with your meal. If lots of people are having this, just get a second jar.

SLOW COOK METHOD - Stove / Oven

Pre-heat oven to 275.
Smash and cut garlic into small chunks.
Cut pork into 3-4 inch cubes. Combine dry ingredients (cumin, oregano, garlic powder, salt, pepper) and sprinkle/pat/rub all over meat. Slice little holes in the meat and poke garlic inside.
Heat a high smoke point oil (like safflower or canola oil) in open Dutch/French oven over medium-high heat (or similar pot that can later go in the oven with a lid). Using tongs, brown sides of pork chunks and then set aside.
Deglaze pan with chicken stock or water. Toss in onions and break apart, add more smashed garlic if you like (I like) and any sliced peppers you are using. Tuck meat into pot--you're looking for a tight fit in a single layer as is possible, with the garlic and onion smashed between the meat chunks.
Pour the jar of salsa over the top of the meat, if using. Pour orange juice or water into jar to swish out the last bits of salsa and pour that into the pan as well, filling the pot so the liquid level is covering halfway up the meat.
Put lid on pot (or tightly wrapped foil in a pinch) and cook for 2.5-3 hrs
Line a baking sheet with a layer of foil or two. Remove cooked meat to sheet (it should be fairly falling to pieces). Shred with two forks. Move baking rack higher up in the oven and set to broil. Crisp meat in 3-5 minute intervals, using tongs to turn meat in between to get more crispy bits. This step is optional, but for me it's not. The crispy bits are where it is AT!**
Alternately, you can just take the portion you are eating immediately and crisp it in a pan on the stove, storing the rest of the meat in its own foil wrapped tightly in the fridge.
While the shredded meat is browning, put tortillas into foil and close loosely, placing on the bottom rack of the oven to steam/warm. Then I prep the fixings I like best: sour cream, avocado, shredded cheese (we like to buy Tillamook Mexican cheese blend for simplicity), some of the green salsa, and fresh cilantro and lime wedges. My husband goes simpler with just the sour cream and cheese, sometimes a hot sauce of choice over the top.

"FAST" COOK METHOD - Pressure Cooker / Instant Pot

This cuts prep time down and halves the cooking time, so while it is still 90 minutes in the pot, it's a lot less time from fridge to the table.

Cut pork into quarters. Season all over with dry ingredients (cumin, oregano, garlic powder, salt, pepper). Cut small cavities in meat and stuff chunks of garlic inside.
Set IP to sautee, heat oil, and brown all sides of the meat (if yours has no sautee function, do this in a pan on the stove before transferring to the pressure cooker).
Add liquids (stock/water/OJ), onions, peppers (if using), and additional garlic if you like (yes, yes I do). Pour salsa over the top, if using.
Cover and set to high for 75-90 minutes (depending on size of shoulder you got). You can quick release or natural release, depending on how eager you are to get it outta there. Use this time to prep your toppings/fixings, including setting the tortillas in foil sleeve in a warm oven for at least 5 minutes before you eat.
If you're in a hurry, you can shred this right in the IP and eat now. I still always brown my meat under a broiler, so if you want to do that, jump to Step 8 in the Slow Cook method above to continue. Alternately, some people will pour the cooking liquid out of the pot and brown it in there to make this more of a "one pot meal". Just add some oil and brown in batches.**

**If you over-dry your carnitas, you can always just spoon some of the cooking liquid back into the shredded meat to juice it back up again. I haven't needed to do this, but it's good to have in your back pocket just in case it gets too dry for your taste.

FROM FROZEN
One of the best things about an IP is the ability to cook from frozen cuts. I recommend no larger than a 3lb boneless cut for this method, because it probably won't fit in your liner if it's larger and can't be cut down due to it being a cold brick!

You can't sear or stuff this meat, obviously, so the flavor won't be as good, but it's good in a pinch, and you can season it up on the back end, and make sure to include delicious additional ingredients like queso fresco, sliced jalapenos, radishes, etc.

Season frozen shoulder/butt with salt and pepper and put in pot.
Add all ingredients to the pot, pouring stock/water/juice in, adding onions and garlic, and all dry ingredients. Pour salsa over the top last. Close lid, set to high pressure and cook 30 minutes per pound. NATURAL RELEASE is important on this one. It gives it a little more cook time, but also allows the meat to reabsorb some of the moisture it released during cooking.
At least 5-10 minutes before you're ready to open the lid and shred the meat, warm your tortillas and prep your toppings.
Jump to Step 8 in the Slow Cook method, or just shred in pot and serve without crisping if you're in a hurry. Add more salt/pepper/seasoning as you like to the shredded meat to taste.