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.

CRISPY CARNITAS

Yields 6-8

Ingredients

½ cup unsalted butter, at room temperature

¼ cup chopped fresh cilantro leaves

4 cloves garlic, pressed

Zest of 1 lime

¼ teaspoon chili powder

¼ teaspoon smoked paprika

¼ teaspoon kosher salt

¼ teaspoon pepper

8 ears corn

1 tablespoon oil

1 lime, cut into wedges

Preparation

In a medium bowl combine butter, cilantro, garlic, lime zest, chili powder, paprika, salt and pepper. Set aside. Preheat grill to medium heat. Brush corn with canola oil, season with salt and pepper, to taste. Place corn on grill, cover and cook, turning occasionally until corn is tender, about 12-15 minutes. Spread with butter mixture onto corn. Serve with lime wedges.

Corn With Cilantro Lime Butter

Serves 8

Pickled Habanero Onions

Serves 12

INGREDIENTS

1 medium red onion

2 cups (or more to fill Mason jar) apple cider vinegar

1 fresh habanero pepper, sliced thinly

⅛ cup salt

1 teaspoon oregano

Preparation

Thinly slice red onion and habanero pepper. Be extremely careful when messing with habanero pepper. Do not touch your skin, eyes or mouth, and wash hands immediately. Place sliced onions and habaneros inside a glass pickling jar/Mason jar with lid. Add the salt, oregano and enough apple cider vinegar to cover the vegetables. Put lid on pickling jar, shake and mix well until all the ingredients combine. Place in the refrigerator for a minimum 6 hours.

Watermelon Margarita

Yields 3-4

Ingredients

4 cups ripe cubed watermelon

½ cup white tequila

¼ cup triple sec

⅓ cup fresh lime juice

1-2 tablespoons honey, to desired sweetness

1 heaping cup ice

Limes and small watermelon slices for garnish

CHILI RIM SALT:

1 tablespoon ancho chili powder

1 tablespoon kosher salt

1 tablespoon granulated sugar

Preparation

Make watermelon juice by filling large blender with cubed watermelon and blend until juiced. Add tequila, triple sec, lime juice, honey and ice to watermelon juice and blend again until smooth. Make chili salt by adding chili powder, salt and sugar to a shallow plate and mix to combine. Run a lime wedge around the rim of each rock glass. Invert your glass and dip the top into the chili salt mixture, tilting the glass slightly to completely coat the surface. Set rimmed glasses aside. You can pour directly or strain margarita mixture into your prepared glass and garnish with a fresh lime wedge and watermelon wedge.

Ingredients

Fresh lime wedge

Blood Mary rim salt

1½ ounces vodka

3 tablespoons tomato juice

1 teaspoon Worcestershire

¾ teaspoon grated horseradish, fresh

3 dashes hot sauce or (try Grassy Run Ranch Ranchero

Hot Sauce www.grassyrunranch.com/company-store/)

1 dash ground black pepper

1 pinch salt

1 teaspoon lemon juice

1 stick celery, garnish

1 slice crispy bacon strip, garnish

1 spicy grilled shrimp, garnish

1 large green olive, garnish

1 cherry tomato, garnish

1 miniature spicy dill pickle or miniature dill pickle, garnish

Preparation

Pour Bloody Mary rim salt onto saucer. Run lime wedge around rim of highball glass and dip highball glass in rim salt mixture. Carefully put ice cubes in highball glass. Put all ingredients in a mixing glass or shaker, except garnish items and mix well. Pour mixture into a chilled highball glass filled with ice cubes. Garnish with bacon, grilled shrimp, celery, green olive, tomato and dill pickle or any other fixins.

THE ULTIMATE SPICY BLOODY MARY

Serves 1