Fabulous Family Recipes

Category: Pork Recipes

  • Carnitas – Joyanne Sloan

    Carnitas – Joyanne Sloan

    • 3 lbs boneless pork roast
    • 1/4 cup water
    • 1-1/2 cup beef broth
    • 3 tablespoons red wine vinegar
    • 2 tablespoons chile powder
    • 1 tablespoon ground cumin
    • 1 large onion, chopped
    • 2 (4 ounce) cans chopped green chili peppers or 1 – 7 oz. can
    • 1 tablespoon all purpose flour
    • 1/2 teaspoon ground cumin plus 1 tsp salt
    • 2 cups sour cream – low fat
    • 5 cups shredded Monterrey Jack cheese, divided or 1/2 pepper jack & half cheddar
    • 1 cup oil for frying
    • 30 corn tortillas

    Place roast in a large saucepan that has a tight fitting lid. Pour in water, cover, and simmer on low for 30 minutes increase heat to medium/high, and brown the roast on all sides.

    Once the water has boiled away, pour in the bee broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low simmer for 2 hours or until the beef falls apart when you try to pick it up.

    Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices. and let cool to room temperature.

    In a large skillet, sauté the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese, Cook on low for 10 minutes, stirring often, until the cheese is all melted and milled. Set aside and let cool

    In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one a time, into the oil for 30 seconds each side. Drain on paper towels.

    Preheat oven to 375 degrees F (190 degrees C). Spread 1 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of pork. Roll up and place seam side down in one of two 8 x 11 inch baking dish. Repeat for each tortilla. Continue until you are out of filling.

    Sprinkle with remaining Monterey Jack cheese.

    Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

  • Carnitas – Sarah Joy Park

    • 3-4 lb pork butt cut into about palm sized chunks
    • Juice of two oranges, keep the rind
    • Juice of two limes
    • Half a large onion cut into 3 chunks
    • Salt
    • Oregano
    • Cayenne
    • Cumin
    • 3 Bay leaves

    Put all of that into a Dutch oven and cover with chicken stock. Include the orange rinds…never the lime rinds

    Bring to a simmer on the stove top

    Put it into a 300 degree oven with lid on for two hours.

    Take the chunks and onion out and put on a cookie sheet. Break up the meat chunks into smaller chunks.

    Add honey to the liquid in the Dutch oven and reduce for about 20 min.

    Put some of the reduced liquid over the meat on the tray. Put under the broiler for 6-8 min.

    Take out and turn the meat over. Put more of the reduced liquid on top and put under the broiler for another 6-8 min.

    You will have the most crispy yet tender flavor bombs!

    Sarah Joy Park

  • Transylvanian Goulash

    Transylvanian Goulash
    Transylvanian Goulash

    This recipe was shared with me by my Mom, Ann Barczay Sloan.

    Ingredients:

    • Bacon grease
    • 1 lg. yellow onion diced into 3/8″ cubes
    • 1 lg. green bell pepper, de-seeded, cleaned and diced
    • 1-1/2 lb. Pork shoulder cubed
    • 4 cloves garlic, chopped
    • 2 tsp. caraway seeds
    • 3 bay leaves
    • Salt and Pepper to taste
    • Paprika (My Mom recommends Szeged brand, sweet, not hot.)
    • 2 cans sauerkraut, drained
    • 1/2 cup Sour Cream

    Preheat oven to 350. Brown the pork in bacon grease, salt and pepper the meat then add in onions and bell peppers until onions are translucent. Add garlic and stir that until it is cooked. Add paprika to cover/color meat, its an eyeball thing. Truth be told its hard to add too much paprika. Add caraway seeds and bay leaves then add the sauerkraut. Bring to a low boil, cover it and cook for 5 minutes. Move to oven for 40 minutes. 10 minutes before the time is up stir in the sour cream. Serve with boiled potatoes.