Carnitas

Here's another great recipe from Pam Anderson! (The cookbook author, not the, um, actress. Scroll to the bottom of the post to find a link to her cookbook.) It's her overnight shredded pork which you can make into barbecue by adding sauce or carnitas (shredded pork tacos), which we did tonight. It's supereasy because you cook the pork overnight on low heat and shred it at your convenience. It's also cheap because pork shoulder is very reasonable and goes on sale regularly.

What makes these carnitas truly memorable are the extras you serve them with. Guacamole and orange cumin slaw, along with the usual cheese, salsa, and sour cream, are excellent counterpoints to the shredded pork. I liked Cotija cheese, but cheddar/monterey jack is good, too. Choose flour or corn tortillas according to your preference.

Carnitas

bone-in 8 - 9 lb. pork shoulder or picnic shoulder (trimmed of thick fat layer)

3 T. paprika

3 T. brown sugar, packed

1 1/2 t. salt

1 1/2 T. black pepper

1 1/2 T. garlic powder

1/2 c. dijon or spicy brown mustard

Adjust oven rack to lowest position and heat oven to 250 degree F.

Mix brown sugar, paprika, salt, pepper and garlic powder in small bowl. Pat roast dry and place in a roasting pan. Lightly sprinkle top and sides of roast with salt, brush with half the mustard and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard and sprinkle with remaining spice rub.

Roast until meat thermometer registers 170 degree F, 9 to 11 hours, depending on size (9 hours is usually just right.). Transfer pork to platter and cool enough to handle, about 1 hour. Cut roast chunks and shred meat into a large bowl. Add enough pan drippings to moisten pork and stir to combine.

Note: You can put the pork in the refrigerator until later. Shred the pork and put roasting pan over two burners. Add enough water to cover the bottom of the pan, and stir to loosen cooked-on bits. Return pork to pan to reheat.

To serve: Set out 20 small flour tortillas or 24 corn tortillas, Orange-Cumin Slaw, guacamole, cheese, and sour cream. Warm the tortillas wrapped in a kitchen towel in the microwave or oven on low heat.

Orange Cumin Slaw

1/4 c. frozen orange juice concentrate, thawed

1/4 c. rice wine vinegar

1/4 c. olive oil

1 t. cumin

salt and pepper to taste

1 16 oz. bag cole slaw mix (cabbage and carrots)

Mix together orange juice, vinegar, and cumin. Add olive oil slowly, whisking to combine. Add salt and pepper to taste. Pour over cole slaw mix and toss.

Guacamole

4 avocados (tip: buy them green and store in a bag in the pantry with an apple for 4 days or so - they will be perfectly ripe)

1/4 c. lime juice

salt and pepper to taste

Mash avocados. Add lime juice and plenty of salt and pepper.