Lemon Lime Carnitas

Lemon Lime Carnitas Crock-Pot Style

*3 pounds Pork Shoulder Roast/Boston Butt Roast Bone-In (Mine was frozen)

*1 (12 ounce) Lemon Lime Soda, Sprite

*1-2 teaspoons Oregano

*3 tablespoon dry minced Onions

*2 tablespoons dry minced Garlic

*1-2 tablespoons Chili Powder

*1-2 teaspoons Cumin

*2 teaspoons Kosher Salt

*Fresh Ground Black Pepper

*Zest and Juice of 1 Lime (save zest of lime for after cooking and broiling)

*Zest and Juice of 1 Lemon (save zest of lemon for after cooking and broiling)

*Chopped Cilantro, Garnish

*Crockpot liner, for easy clean up

*Large Soft Flour Tortillas

*Lime Coconut Rice, Garlic Seasoned Black Beans and Seasoned Corn

Add the liner to crock-pot. Add: Pork Roast, lime soda, lemon and lime juice, mix all seasonings together (Rub on mixed seasonings to the top of the roast and add some seasonings around the sides of the roast.) and cook on high in the crock-pot for 6-8 hours. Shred the pork with two forks. Then remove shredded meat from the crock pot onto a platter, cover with foil but if using liner, then twist tie the liner with shredded meat. Let the meat rest about 20 minutes to allow juices to come back into the meat.

After meat has rested place meat on a foil lined 1/2 baking sheet and broil for 3-7 minutes or until the tips of begin to crisp. (Turn shredded meat halfway threw boiling if desired.)

After broiling top,the meat with lemon and lime zest. Garnish with chopped cilantro.

Serve with warm tortillas, coconut rice and seasoned black beans and corn.

See Garlic Seasoned Black Beans

See Coconut Lime Rice



Tea Cucumber Sandwiches

Tea Cucumber Sandwiches

*5 tablespoons Butter, room temperature

*1 loaf or 16 slices White Bread, semi-firm

*1/2 to 1 English Cucumber, peeled and sliced thin

*2-3 tablespoons Chopped Chives or 2 tablespoons green onions (green part only minced)

*1/3 cup Olive Oil Mayonnaise

*3 Tablespoons Greek Yogurt

*4 teaspoons Stone Ground Mustard

*Sea Salt and Freshly Ground Pepper to taste

Spread a thin layer of butter on each slice of bread.
Top 8 slices of buttered bread with a layer of cucumbers
In a small bowl mix together the: Mayonnaise, yogurt, mustard, chives, salt and pepper until combined. Spread a thin layer over the sliced cucumbers.
Close each open-faced cucumber sandwich with a slice of bread. Cut off the crusts pressing slightly on top of the closed sandwiches. Then cut in half into rectangles or triangles. Making 16 sandwiches. Serve cold. Refrigerate for a couple of hours if needed and then serve immediately.
Note: I layered all 16 slices of bread with butter, cucumbers and mayonnaise mixture. This makes the sandwiches a bit slippery, but extra yummy. Also you could do open face cucumber sandwiches, this way just switch around by spreading on the mayonnaise mixture over the butter. Cut off the crusts and cut each slice of bread into fourths and layer 2-3 cucumbers on each and top with chopped chives or green onions.