THE CULINARY CRACKER
WHIPPING IT UP IN YOUR KITCHEN Every issue of Florida Country magazine is filled with easy, delicious recipes you’ll want to make again and again.
INGREDIENTS 1 5-pound lean boneless pork roast, trim excess fat, cut into chunks Pork Rub or (try Grassy Run Ranch Rust Ranch Rub www. grassyrunranch.com/company-store/) 1 cup chicken stock ½ cup beer 1 medium white onion, diced 4 teaspoons garlic, minced 2 chipotle peppers in adobo sauce, minced 2 teaspoons ground cumin 1 teaspoon black pepper 1 teaspoon chili powder 1½ teaspoons fine sea salt ½ cup cilantro, finely chopped PREPARATION Add rub to meat. Cut meat into large chunks. Add all ingredients except seasoned pork chunks in a large slow cooker. Stir mixture to combine. Add pork chunks to mixture and stir again. Cook on low for 7 hours or on high for 5 hours until the pork is completely tender and shreds easily with a fork. Once the pork is cooked, preheat your broiler to high heat and prepare large baking sheet with aluminum foil. Use a fork to shred the meat into pieces. Transfer meat using a slotted spoon to the prepared baking sheets, spreading pork mixture in an even layer, while juices are left behind in slow cooker. Keep juices in slow cooker for later use. Place baking sheet under the broiler for about 5 minutes, or until the pork begins to brown and crisp up. Remove baking sheet from oven. Ladle ¼ cup of the juices from slow cooker over the pork. Toss pork with juices with tongs. Broil for an additional 5 minutes or until desired crispiness. Remove pork from oven and ladle an additional ¼ cup of juices over the crispy pork. Repeat with any remaining pork and juices. Serve in corn or flour tortillas for tacos, place pickled habanero onions on top and garnish with some cilantro and mild or hot sauce.
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F L O R I DAC O U N T RY J u n e | J u l y 2 0 2 2
CRISPY CARNITAS Yields 6-8
