Bready or Not: Crock Pot Carnitas
I haven't talked about it much on here, but I adore the Pioneer Woman, Ree Drummond. Her blog has been an amazing resource for years, and I now love watching her TV show. She's such a down-to-earth person.
I was flipping through her latest cookbook The Pioneer Woman Cooks: Food from my Frontier when I found a recipe for carnitas pizza. "Carnitas" translates from Spanish as "little meats," but it in case, it looked more like piles of meat.
In other words, a perfect pizza for my husband.
However, I needed to customize. First of all, she cooked the roast in the oven all day long. I'm in Arizona. It's summer. My electricity bill will already be outrageous; I don't need to make my air conditioner run even harder. Therefore, I modified the recipe for the slow cooker.
The other thing is that I used a different pizza dough recipe. I recently tried and loved King Arthur Flour's pizza dough recipe, and I wanted that extra dough to make two pizzas so we would have meals for two nights. This made enough meat for two pizzas and a night of fajitas, too.
This week is all about the meat. I'm going to share the pizza dough recipe next week.
I'll be using it for pizza, but the flavoring on this is so mild you can do just about anything with it: tacos, quesadillas, salads, fajitas, sandwiches, etc. It's tender and tasty on a fork, without any extra fixings at all!
Crock Pot Carnitas
Recipe modified from page 150 of The Pioneer Woman Cooks: Food from My Frontier.
Ingredients
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon kosher salt
One 3-4 pound chuck roast
Olive oil
2 cans pineapple, papaya, or mango juice (I used Numex mango)
Steps
Mix the dry ingredients and rub down both sides of the roast. Heat the oil in a pot or skillet, then brown both sides of the roast. This will take 2-3 minutes each side.
Place the roast in a slow cooker. Add the two cans of juice. Cook on high for 8 to 10 hours, or low for 4 to 6 hours.
Next week brings part 2: THE PIZZA.
OM NOM NOM!
I was flipping through her latest cookbook The Pioneer Woman Cooks: Food from my Frontier when I found a recipe for carnitas pizza. "Carnitas" translates from Spanish as "little meats," but it in case, it looked more like piles of meat.
In other words, a perfect pizza for my husband.
However, I needed to customize. First of all, she cooked the roast in the oven all day long. I'm in Arizona. It's summer. My electricity bill will already be outrageous; I don't need to make my air conditioner run even harder. Therefore, I modified the recipe for the slow cooker.
The other thing is that I used a different pizza dough recipe. I recently tried and loved King Arthur Flour's pizza dough recipe, and I wanted that extra dough to make two pizzas so we would have meals for two nights. This made enough meat for two pizzas and a night of fajitas, too.
This week is all about the meat. I'm going to share the pizza dough recipe next week.
I'll be using it for pizza, but the flavoring on this is so mild you can do just about anything with it: tacos, quesadillas, salads, fajitas, sandwiches, etc. It's tender and tasty on a fork, without any extra fixings at all!
Crock Pot Carnitas
Recipe modified from page 150 of The Pioneer Woman Cooks: Food from My Frontier.
Ingredients
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon kosher salt
One 3-4 pound chuck roast
Olive oil
2 cans pineapple, papaya, or mango juice (I used Numex mango)
Steps
Mix the dry ingredients and rub down both sides of the roast. Heat the oil in a pot or skillet, then brown both sides of the roast. This will take 2-3 minutes each side.
Place the roast in a slow cooker. Add the two cans of juice. Cook on high for 8 to 10 hours, or low for 4 to 6 hours.
Next week brings part 2: THE PIZZA.
OM NOM NOM!
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