Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt



Using a slow-cooker to braise pork means you can start this recipe in the morning, go about your day, and just sizzle the meat right before dinner. Store any leftover camitas in the cooking liquid and use for sandwiches, or serve over polenta.

5 tbsp. grapeseed or other neutral-flavored oil, divided

1 boneless pork shoulder roast (3V2 lbs.; aka Boston butt)

1½ tsp. kosher salt

1 tbsp. pepper

1 cup reduced-sodium chicken broth

1 tbsp. adobo sauce from canned chipotle chiles

1 tsp. achiote paste

4 wide strips orange zest

12 corn tortillas (6 in.)

Pico de gallo, store-bought or homemade

1. Heat 3 tbsp. oil in a large cast-iron skillet over mediumhigh heat. Season pork with the salt and pepper. Add pork to skillet and brown on all sides, 12 to 14 minutes. Place pork in a 6-qt. slow-cooker.

2. Discard fat from skillet and wipe clean with paper towels. Stir together broth, adobo sauce, and achiote paste in skillet and bring to a boil over medium-high heat. Pour over pork, then add orange zest.

3. Cover slow-cooker and cook on low until pork is very tender, about 8 hours. Lift meat to a cutting board or platter. Pour cooking liquid through a fine wire-mesh strainer into a measuring cup, then discard solids. Skim fat from cooking liquid. Using two forks, shred meat into large chunks.

4. Heat 1 tbsp. oil in cleaned cast-iron skillet over high heat. Arrange half of meat in an even layer in skillet and cook, undisturbed, until deeply caramelized, 4 to S minutes. Stir in 'A cup cooking liquid; transfer to a bowl. Repeat with remaining 1 tbsp. oil, pork, and 'A cup cooking liquid.

5. Toast tortillas over an open flame 20 to 30 seconds per side and wrap in a clean kitchen towel until ready to serve. Or, wrap in towel and microwave 1 minute to warm.

6. Serve pork with warm tortillas and pico de gallo.

PER 2-TACO SERVING 852 Cal., 64% (548 Cal.) from fat; 49 g protein; 61 g fat (1 8 g sat.); 25 g carbo (2.6 g fiber); 705 mg sodium; 1 88 mg chol. GF



Think of this as the West Coast version of a shrimp boil, with plenty of fresh herbs. Don't overcook the shrimp; they'll finish cooking as you toss everything together. Serve with a refreshing arugula salad.

l'A lbs. baby Yukon Gold potatoes, scrubbed, then halved

3 bay leaves

2 tbsp. salt

½ cup apple cider vinegar

2 lbs. peeled deveined large shrimp (26 to 30 per lb.), tails on or off

½ cup (4 oz.) unsalted butter

½ cup chopped fresh dill

¼ cup very thinly sliced chives

1 tsp. pepper

1 lemon, cut into thin wedges

1. Bring 5 qts. …

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