When I first started cooking, I thought French cooking was stuffy and wouldn’t be something I would ever attempt, let alone enjoy. Boy was I wrong. A few weeks ago, I saw mention online about this fab cookbook, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day by Wini Moranville, and, after reading the reviews, I headed to my local Barnes & Noble to check it out. The recipes in there were so good that I refused to leave the store without it. What was the recipe that made me want to purchase it immediately – this Roast Pork with Honey Apple Cider Vinegar Sauce a l’Ancienne….
My DVR is going to be the death of me. There are certain cooking shows it tapes religiously and Rick Bayless’ Mexico – One Plate At A Time is one of them. He recently had a show about carnitas which had me throwing dinner plans out the window. I knew that I had a nice pork roast on hand because I was going to make my favorite Pork Tinga but decided this might be a nice switch.
The easiest thing about this slow cooked carnitas recipe is that most of the work was done in one of my favorite kitchen aides – the Slow Cooker. A few minutes under the broiler was all it took to crisp up the succulent pork. With a few whirls of the immersion blender, the fire roasted tomatoes turned into a flavor packed sauce. As I didn’t have any tortillas on hand, I decided to attempt to make my own homemade tortillas and it was so simple that I won’t be buying them again if I can help it. Serve these carnitas with a side of Spanish rice and you have a perfect meal that will have everyone marveling at how you managed to do it all and not break a sweat.
The great folks over at POM Wonderful sent over some pomegranate juice for this cook to play with. With this massive heat wave that engulfed Philly, it was no surprise that the sky said “Enough” and it was torrential downpours that signaled a day of kitchen experimentation. While the temperature outside has cooled off a tad, I still did not want to use the oven if I could avoid it so it was time to put the slow cooker to use.
Last week, I made a ton of chicken stock after reading The Cozy Girl’s post about a great way to re-purpose a rotisserie chicken and it added a nice touch instead of water. I added the pomegranate juice in 1/4 cup increments until I found the right note that just sang and balanced all the flavors going on. The flavor is phenomenal in this Slow Cooker Pork With Pomegranate and Chipotle due to the tang from the pomegranate coupled with the smoky heat from the chipotle pepper. The pork shreds with little effort and will be moist and succulent. Combine all that with onions which have a jam-like consistency and serve it with some crispy smoked paprika potatoes, it all just sings beautifully.
One good lesson learned – slow cookers aren’t just for fall and winter.