Wednesday, May 22, 2013


(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. 
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 me)
Mix then rub all over pork:
1 Tbsp salt
2 tsp pepper
2 tsp cumin
1 tsp dried oregano
4 minced garlic cloves
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
*bell pepper (lots of different kinds is good)
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. 
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.



  1. I'm always amazed at these recipes. Creative and fun. Bet Lee and the kids are always surprised.

  2. Holy Moly...these carnitas are the VERY BEST I've had. Seriously delicious! Kira, you are a master at creating and adjusting recipes!

  3. I totally saw this episode and have wanted to make it ever since! YUM!