This easy recipe for Crispy Carnitas Tacos turns pork shoulder into juicy, caramelized heaven. Add a fresh tortilla and you’ll never want to eat anything else, ever again.
Ah pork, the meat that keeps on giving. It is a staggeringly versatile protein. From BBQ ribs, to Asian meatballs, and now… carnitas! This deceptively simple recipe has an incredibly complex and tasty final product, perfect for tacos, breakfast hash, or just out of hand eating!
But in this case tacos.
What is carnitas, you ask?
Well, besides DELICIOUS, it’s a Mexican pork shoulder dish. The pork is slowly simmered – traditionally in lard! – until it’s super tender and juicy. This recipe takes that concept and pushes it a step further. OH YES!
Pop quiz: what’s everyone’s favorite part of roasted meat? The crispy bits. Yeah, those little pieces of dark, caramelized meat that pack flavor and crunch in every bite.
Well, today is EVERYONE’s lucky day. Because this carnitas recipe combines the tenderness of slow-cooked meat with crispy cooked edges. And it rolls it all up in a tortilla. TA-DAAA!
Brined Barbecue Chicken is the juiciest and most flavorful way to grill up a chicken dinner.
Have I ever mentioned that chicken is our dog’s favorite food?
Have I ever mentioned that our dog’s name is Waffles?
Chicken. And Waffles. A million heart-eyed emojis.
We try not to feed Waffles human-food most of the time. This rule stems from the fact that I did NOT have this rule with our cat, Delilah. As a result, one day shortly after rescuing Delilah, she was sniffing at my grilled cheese sandwich, and I chortled to myself, “Sure, cat, go ahead and sniff. Everyone KNOWS cats don’t eat grilled cheese sandwiches! Har har har!” She then literally grabbed the sandwich out of my hand (WITH HER VERY SHARP TEETH), and the rest is history. She knows her carbs. She begs way more than any dog I’ve ever met. We weren’t going to make the same mistake with Waffles. But from time to time when Waffles has had an upset stomach, our vet recommended feeding her plain chicken breast.
Loves it. LOVES IT. If only we, as humans, appreciated plain chicken breast as much as Waffles does.
But, truth be told, there are many better ways to eat chicken that Waffles will never learn.
Like brined barbecue chicken.
This stuff would blow her little mind. Poor thing.
Sticky Spicy Ribs are packed with flavor and fall-off-the-bone tender. Put down your shame and pick up your wet naps – this is gonna get delicious.With the arrival of Memorial Day, summer can officially begin. I don’t care what the actual start of summer is, I will always think of it as the time bookended by Memorial Day and Labor Day. And since it’s summer, it can mean only one thing: grilled meat. Now some poor souls are under the impression that you need to have nice weather to grill. Poppycock. I grew up grilling year round. And we had to take our woolly mammoth through the snow to get a fresh tank of propane, uphill both ways, and we liked it! But since it’s summer, I can make peace with my fellow grill masters, and share this delicious sticky spicy rib recipe.
One thing I learned very quickly in Texas was the difference between grilling and barbecuing. I had used the terms interchangeable before, but when I spoke of this to my college friends, the Texas natives quickly cornered me into explaining that I was cooking for relatively short duration over relatively high heat, and thus was grilling. As a non-native, they excused my confusion. Once. I learned that BBQ was a combination of cooking over hours of low temperature smoke, secret family rubs and sauces, and probably a few demonic incantations to achieve the sublime majesty of great BBQ. Oh, and if ask me, brisket beats pulled pork. Sorry Carolinas. But if summoning demons bothers you, don’t sweat it – you’re grilling, not barbecuing, with these sticky spicy ribs. But they still cook long enough and slow enough to give you a super tender, fall-off-the-bone slab of crazy deliciousness. And the sauce? It has just enough kick and just enough sweetness that I could eat it by the bowlful.
Ahi tuna poke is a refreshing and savory Hawaiian snack, perfect for warm weather – or anytime you want to pretend you’re in a tropical paradise.
Hey, remember the original Facebook poke? Back in the day, that weird creepy/flirty function that served no function whatsoever?
This is not that kind of poke. It’s a heavenly Hawaiian snack, pronounced po-kay, and it’s hit some kind of popularity tornado this year. From poke bowls to burritos, my instagram account is seeing a new kind of fishy activity. And I love it.
Speaking of back in the day, (almost) five years ago Ross and I were on our honeymoon in Hawaii. It was perfect and glorious and the kind of vacation that puts you in a funk for a month when you get back because you are NO LONGER IN HAWAII. (I still haven’t gotten over it.) And although the beach was unforgettable, I also have fantastic memories of going to a local dive and eating poke on the beach. Even Ross, who normally doesn’t get enthused about fish, couldn’t help but smack his lips over the incredibly fresh flavor and savory sauce.
Grilled pizza is the perfect summer meal, with an easy, crispy crust and whatever toppings make you happy!
As you may have gathered in our previous post on cold brew coffee, it’s getting a bit hot and humid here in the Bayou City. So in addition to planning our daily activities to minimize exposure to air-conditioning-free areas, we also try to cut back on our oven usage. I mean, we still fire that baby up for pies and cookies, because a life without dessert is no life at all, but if we can cook it on the grill, we do (and once I figure out how to grill cookies, I’ll share it with all of you). Luckily, grilled pizza is just as good as oven baked, and just about as easy.
We usually make our own dough for pizza, and we’ve got a few recipes that we rotate through, but the one we are sharing today is easy and dependable. If you are pressed for time, you can also get some pretty good dough from the likes of Trader Joe’s or Whole Foods. I like to make up a double batch, and then portion and freeze it, so that I only need to make it every month or two. It’s not too much extra work (especially with a stand mixer doing the hard part).