Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Tuesday, October 30, 2012
I think I've mentioned on here once or twice how much we love Mexican food. One of our most favorite places to go when we lived in California was Rubio's. They had YUMMY pork carnitas!! That was my standard order every time. So when my mom gave me a pork butt the other day I knew right away what I would be doing with it. I added a chipotle paste to the roast as it cooked, but if you don't like the heat, just leave it off. Makes it good...I gotta say.
Chipotle Pork Carnitas
in the Crock Pot
1 11/2 - 2 pound pork butt (boneless)
2 Chipotle peppers
Salt and pepper to taste
1 teaspoon ground cumin
1/2 cup + 1 tablespoon water
Place roast in the crock pot, add water and season with salt, pepper and cumin.
In a food processor pulse the chipotle peppers with 1 tablespoon of water until blended. Spread chipotle paste on top of the roast.
Turn the crock pot on high and let it go for 5 - 6 hours. Then with two forks, shred the meat into thick chunks and turn the temp down to low and cook for an additional hour or two.
Serve with warmed corn tortillas, salsa, chopped onion, chopped fresh cilantro, chopped avocado and queso fresco cheese (the crumbly kind you get in restaurants).