Lemon Lime Carnitas

Lemon Lime Carnitas Crock-Pot Style

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*3 pounds Pork Shoulder Roast/Boston Butt Roast Bone-In (Mine was frozen) Note: (If concerened about safety thaw frozen roast in refridgerator before cooking in crock pot)

*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

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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.

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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.)

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

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

See Garlic Seasoned Black Beans

See Coconut Lime Rice

Enjoy!

Lindy

Molasses Pulled Pork

Molasses Pulled Pork Sub Sandwiches

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*3 pounds Pork Shoulder Roast/Boston Butt

*3-4 tablespoons Extra Light Olive Oil

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RUB:

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*1/8 teaspoon Cayenne

*1 teaspoon Sea Salt

*1 teaspoon Black Pepper

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Mix together the rub ingredients and rub over the roast.

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Then in a cast iron skillet pre-heated on medium heat until heated through and add the olive oil. Then add the roast and sear on each side of the roast 5-6 minutes or until browned on each side, use as splatter guard over the roast or I use a lid from a stainless steel frying pan.

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In a Crock Pot with Liner add:

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*Seared Roast

*16.9 ounce bottle Dr. Pepper, not diet

*1/2 cup Molasses

*1/4 cup brown Sugar

*1-2 tablespoons Liquid Smoke

*2 teaspoons Kosher Salt, or to taste

*1 tablespoon Paprika

*1 tablespoon Garlic Powder

*1 tablespoon Onion Powder

*1 teaspoon Whole Cumin Seed

*1 teaspoon Fennel Seed

*1 teaspoon Coriander

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Place the seared roast in the crock pot. Then pour and/or sprinkle the above ingredients over roast. Cook for 8 hours on low or until pork pulls apart easily with fork.

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After cooking remove roast from crock pot and shred the pork roast.
Then place the shredded pork back into crock part into the juices.
Allow the shredded pork to cook on low for another hour to soak up juices if desired.

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Serve meat on buttered and toasted sub rolls/Hoagie rolls. We bought our rolls from Sam’s Club and since we used them for a football party we cut out the football laces/ties on top of the roll making them look like footballs.

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Assemble Molasses Pulled Pork Sub Sandwiches:

*Sub Rolls, cut in half, buttered and toasted

*Provolone Cheese slices

*Aioli Sauce

*Sliced bottled Jalapeño Peppers

*Pulled Pork

*Coleslaw Dressing

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Makes 8-10 sub sandwiches depending on how much pork you want in each sub.

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Eggless Aioli Sauce
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*4 Cloves Garlic, pressed or grated
*16 ounces Giardiniera (pickled vegetables), Hot/Spicy if desired, drained
*2 Tablespoons Stone Ground Mustard
*1 teaspoon Fresh Lemon Juice
*1/2 cup Extra Light Olive Oil, drizzle in a little at a time
*Water, add to desired Consistency
*Sea Salt and Freshly Ground Pepper, to taste
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In a food processor pulse together the garlic, pickled vegetables, mustard and Lemon juice. Then on medium low-speed drizzle in the olive oil adding water as needed. Salt and pepper to taste.
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Use aioli sauce on sandwiches like: Pulled Pork, Shredded Beef and sub sandwiches etc…
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Recipe adapted from Valarie Bertinelli Food Network

Coleslaw

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*1 Bag (16 ounce) Pre-shredded Cabbage Tri-Cole Slaw
*1/8 teaspoon Celery Seeds

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**For the Coleslaw Dressing we mixed together 2/3 cup Kraft Coleslaw Dressing and 1/2 cup Greek Yogurt and 1 tablespoons sugar or individual package of Splenda. Salt and Pepper to Taste.

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Combine coleslaw, celery seeds and Cabbage coleslaw dressing in a bowl. Serve as salad or on top of Molasses Pulled Pork Sandwiches.

Enjoy!

Lindy