sheldel Food Journal

(From the Diaries - K)

I left the house without gloves yesterday morning, entertaining thoughts of grilling and crisp veggies and maybe soon even plopping an ice cube (gasp!) into a glass of wine and going without heavy socks for the first time in who-knows-how-long.

Foolish me. This is Michigan.

It started snowing mid-day and didn't stop until the wee hours. Long enough to cover everything in a snowy blanket. Again. I saw green yesterday morning, I swear.

Just when thoughts of lighter fare began creeping into my cooking subconscious, they retreated quickly...like the poor Groundhog that always seems to scurry back into his hole for 6 more weeks of winter (SIX, Phil? Really? Ya think?!). And at that moment, I was thankful for The Pot™. Perhaps the most delightful and enlightening part of winter.

The Pot™, which has brought much joy to our lives in the forms of countless braises, stews and savory, brothy delights, will cough up a couple more miracles before this weather has loosened its grip and allows spring to raise its' timid head for real this time.

One of the highlights would have to be the Salsa Verde Carnitas recipe (adapted from Elise's Simply Recipes). Soo yummy, and a perfect distraction to what's going on outside in the cold and yuck.

Because I can't leave anything in its' original, pristine form, I had to mess with the recipe.

It started with a rub the night before.

Now, Elise didn't rub her shoulder, and it may have even compromised the integrity of the original recipe (sorry, Elise!), but I just can't leave a piece of pork alone when I know what's in store.

Why, hello gorgeous!

See?! It's amazing what some spicy love (cumin seeds, smoked & sweet paprikas & brown sugar) can do to a nice chunk of meat. Then tuck it away in the fridge overnight for a nice little nap.

It's even more amazing when you simmer said chunk for a few hours in some smoky pork stock (remember that?!), onions, toasted cumin, salsa verde, cilantro and chopped onions.

Holy cow. Or....pork, rather. And we're not even done yet.

Remove shoulder from liquid and shred, shred, shred away your pork into a large roasting pan.

(And if you live in my house, beware of errant fingers dipping in the mound of succulent meat).

The reserved braising liquid is then simmered for quite awhile to reduce into a sauce that transcends description.

Now for the vital step that totally makes this dish. After the meat is shredded, and while the liquid is reducing and transforming, roast the meat in a 450 oven until it begins to crisp. I can hardly type due to the heart palpitations.

Have I expressed my love for pork lately?

After the sauce has reduced and you are almost fainting from hunger and desire, mix the shredded pork back into The Pot™ and mix well to distribute the sauce. Throw a handful of chopped cilantro in there for good measure.

Serve on warmed corn tortillas with a crunchy jicama & cabbage slaw, tangy queso and some sour cream, or just about any way your heart desires. This is a very versatile recipe and can be made with chicken or beef in virtually the same manner, I really think the final roasting step to make the meat crispy around the edges is the key in elevating this to a whole new level.

And while it might not be warm out just quite yet, dishes like this make the transition just a bit easier.