Carnitas de Julia

I found this recipe on Mark’s Daily Apple.  I had been wanting to try for a couple weeks now.  The challenge with trying a new recipe is that you need to “watch” it to ensure it’s coming out okay.

Take 2-4 pounds of Pork Shoulder and cut into large chunks.  I did mine about 2x as large as normal “stew” meat.  Since I purchased the large cryo pack at Costco, I used the vacuum sealer and ended up freezing the other 1/2.Pork SholderNext, get your spices together & pre-heat the oven at 350 degrees

  • 1-2 tbs salt
  • 1 tsp chili powder
  • 1 tsp ancho chili powder
  • 1 1/2 tsp cumin
  • lots of garlic
  • 1 cinnamon stick
  • 2 bay leafs
  • 1 chopped yellow onion

mix the dry spices together.


Dry Spices

Place pork into roasting pan and mix thrououghly.  Because I am cooking with chili’s I use disposable rubber gloves to protect my hands.  Once the meat is well spiced, then add the garlic and mix again.

Finally, add the chopped onion, 2 bay leafs, and 1 cinnamon stick on top and cover with water nearly so the pork is just peaking over the top of the onions.

Spices & onions

Place into the oven and let the roasting begin.  Plan on setting your timer for 90 minutes and then pull the carnitas out and mix up with a heavy durable spoon.  At about this time mark, nearly 1/2 the water will have been cooked off/absorbed into the meat.  Place back in the oven to let the meat finishing cooking and get crispy.  After a minimum of 3.5 hours total cooking, your Carnitas will be nearly ready.  All the water should be gone, and the juice carmelization will be evident around the meat and the edges of the pan.

Remove from the oven, take out the bay leafs and cinnamon stick.  Then break up the meat into shredded pieces.  Let sit or serve immediately.  Sunday’s meal was finished off with corn tortillas (for the men- I had mine over salad), guacamole, salsa’s, lime and tequila.Carnitas

The carnitas will keep a couple days in the fridge.  Be sure to use the left overs up.  Eat cold over salad or heat up in a pan and cook with fresh eggs.



Nothing better on a Sunday morning than Bacon. Mmmmmmmmmmmm

We usually get the Farmland brand from HenHouse market. It’s a thicker cut. I especially like the Peppered Bacon the sell. It is perfectly seasoned and cooks up well.

I learned how to cook Bacon from Mark’s Daily Apple, using the oven.

Line the cookie sheet with parchment paper. Spread out the slices. Throw in oven at 425 degrees for 18-20 minutes or desired crispness. I like mine extra crispy almost blackened. With the pepper bacon you really get that “bite” with each crunch. Remove slices to paper towel platter.



While the sheet is still hot from the oven, I pour the drippings into foil line container. You can use for cooking or it makes throw away much easier when the grease has cooled.



Extra slices keep well in the fridge. Use a plastic container or Baggie. I layer the pieces so they stay crisp(ish) in the fridge. Add to sandwiches or salads easy peasy.


Will Red Meat Kill You?

Here was my enjoyable reading wil sucking down some left over steak.

Thanks again Marks Daily Apple for bringing some sanity to the food myths and tricky world of statistics.

Please share with your freinds who are hell bent on convincing you that grains are actually good for you.