Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 6 - 8
Prep. Time: 30 mins Total Time: 3 hr 30 mins
INGREDIENTS (carnitas)
INGREDIENTS (pineapple salsa)
1 cup pineapple -chopped
1 cup cucumber - chopped
½ cup cilantro - finely chopped
½ red onion - finely chopped
1 - 2 limes - juiced
1½ teaspoons salt
INGREDIENTS (sriracha aioli)
1 large garlic clove
2 limes - juiced
2 tablespoons sriracha
¼ teaspoon kosher salt
2 large eggs
½ cup neutral oil - such as grapeseed
¼ cup extra-virgin olive oil
INSTRUCTIONS
1. Preheat the oven to 250 °F.
2. In a large Dutch oven, heat the oil over high heat. Sprinkle the pork butt generously all over with salt and pepper.
3. Place the pork in the pot and sear, turning as needed, until a slight crust forms on all sides, about 15 minutes total.
4. Pour the beer over the pork butt Add the onion, cover the pot and place in the oven. Roast for 6 hours.
5. Remove the pot from the oven and use 2 forks to test the pork; it should shred easily. If it doesn't, re-cover and continue roasting until it comes apart with no resistance, up to 1 hour longer.
6. Remove from the oven and let rest for 10 minutes, then transfer the pork butt to a cutting board or platter and shred it with your fingers, tossing out any big pieces of fat. Return to the pot and stir into the juices, then return to the oven and allow to simmer in the juices for another 1-2 hours, or until serving.