Carnitas!

(Photo from 10 dollar dinners...Food Network)

I just love the 10 Dollar Dinners show. She does a lot with cheap ingredients which means she uses plenty of veggies. I tried her carnitas and after a few modifications I have a recipe I love. I LOVE to serve it with TONS of fajita veggies. I am posting that recipe that I made up too. 

Carnitas 

4 lb boneless pork butt/shoulder

Put in crock pot and pour over:

1 c orange juice (if you fresh squeeze throw those in too)

juice from 2 limes (don't throw those peels in...trust me)

Mix then rub all over pork:

1 Tbsp salt

2 tsp pepper
2 tsp cumin
1 tsp dried oregano

4 minced garlic cloves

Add:

1 minced onion

Cook in the crockpot on low for about 8 hours. Pull the meat out and shred. You then can pan fry in a little oil to get those crispy bits or you can also put it on a cookie sheet under a broiler for about 4 minutes or so. I like to then pour a little of the liquid from the crockpot over the whole thing so it is nice and juicy. 

Fajita Veggies

I think the real issue with fajita veggies is we don't think outside of the box. My fajita veggies include at least 5 but often all of the following:

*parsnips sliced (totally makes it I promise)

*carrots sliced

*corn

*onion

*bell pepper (lots of different kinds is good)

*broccoli

*cauliflower

*zuchini

*mushrooms

*tomato

*asparagus

I then marinade these veggies for at least an hour but up to 6 hours. To cook them I roast them for about 30-40 minutes (until tender and bits of color) at 400 degrees. 

Marinade:

2 chipotle peppers in adobo (with about a tsp of adobo)

1/4 c evoo (keep in mind I usually have about 2 gallon ziploc bags of veggies)

3 Tbsp lime juice

8 cloves of garlic 

2 tsp kosher salt

Blend until all smooth then mix with veggies in ziptop bag.