Can I get a show of hands on those of you have a Pinterest account, now can I get a show of hands of those of you who "pin" recipes, one last time, a show of hands those of you that have not made any or just a few of those recipes. I am one of those pinners who has made one maybe two recipes of the many recipes I have pinned on my online cookbook. Well all that is going to change I am going to make at least one recipe a week from my Pinterest.
Today I am starting with two recipes a fun summer drink a Pink Bikini (My Recipes.com) and Pork Carnitas (Patio Daddio BBQ).
1 1.75 liter bottle raspberry lemonade (we used Simply Lemonade)
1 3/4 cup coconut rum
1 cup amaretto liqueur
Combine lemonade, rum and liqueur together in a large pitcher. Mix well serve over ice.
So easy and so delicious
5 lbs boneless pork shoulder (or country-style ribs)
32 oz chicken stock
2 15oz cans mild enchilada sauce
2 large yellow sweet onions, peeled and quartered
6 cloves of garlic, peeled and rough chop
1 packet McCormick Grill Mates Mexican Fiesta marinade mix
1 packet McCormick Grill Mates Baja Citrus marinade mix
1 packet McCormick Grill Mates Backyard Brew marinade mix
1 bunch of Cilantro, rough chopped
3/4 cup canola oil
1/3 cup apple cider vinegar
2 teaspoons smoked paprika
Cut the pork into 2-inch cubes, removing any heavy fat
In a large mixing bowl, combine the 3 McCormick packets, oil, vinegar and paprika and whisk together. Add pork, toss to well coat and place plastic wrap over bowl and let sit for 30 minutes.
In a heavy pot (preferably a enameled cast iron dutch oven) combine the chicken stock, 1 can of enchilada sauce, onion, garlic and cilantro. Bring to a simmer over medium-high heat.
Gently add the pork and marinade to the simmering liquid. Cover and bring back to a light simmer. Reduce heat to a medium-low and let simmer until pork is fork tender about 3 hours.
Heat your oven to broil. Using a spider or a slotted spoon remove pork and place in a aluminum foil pan. Break up larger pieces. Drizzle with the other can of enchilada sauce. Place under broiler about six inches from flame. Allow it to crisp and brown slightly, about 5 minutes. Serve with your favorite salsa, onions, fresh cilantro and a lime wedge.
I challenge you to make those recipes who have "Pinned" or DIY, Art, Garden projects, anything you pinned that you want to try.
Until Next Time,