Crispy Slow Cooker Pork Carnitas

INGREDIENTS   

•  1 T. olive oil
• 1 (4-5 pound) pork shoulder/pork butt trimmed of excess fat
• 1 lime, juiced
• 5 cloves garlic, minced
• 1 medium onion, roughly chopped
• 1 (4-ounce) can diced green chiles
• 1 cup chicken broth
• 3 bay leaves
• 1 T. chipotle chili powder
• 1 t. pepper
• 1 t. salt
• 1 t. chili powder
• 2 t. cumin
• 2 t. oregano 

DIRECTIONS  

1. Heat oil in a large pan over high heat. Add the pork and sear on each side until browned, about 1-2 minutes per side. Transfer pork to a large slow cooker.
2. Add the remaining ingredients to the slow cooker. Cook on low for 8 hours or on high for 4-5 hours or until the pork is tender. Remove the bay leaves.
3. Remove the meat from the slow cooker and shred. (Make sure to keep the liquid).
4. Transfer the shredded pork to a baking sheet and broil for 5 minutes or until crispy.
5. Remove from the oven and pour ¼ cup of the reserved juices from the slow cooker onto the crispy pork and toss. Pour an additional ¼ cup liquid over the crispy pork and serve immediately.
6. Place the baking sheet back in the broiler for an additional 5 minutes or until the meat is crispy.
7. The pork can be refrigerated in an airtight container for up to 3 days, or frozen for up to 3 month.

Recipe Author: Chefsavvy

MyGazpacho Soup

INGREDIENTS   

• 2 thick slices stale French bread
• 1 pound ripe tomatoes, cored and skins removed 
• 2 garlic cloves (more to taste)
• 1 slice sweet onion, coarsely chopped
• 2 T. extra virgin olive oil 
• 1 to 2 T. red wine vinegar 
• 1½ cups tomato juice
• Salt and freshly ground pepper  
• ½ cup finely chopped cucumber
• ½ cup finely chopped green pepper 

DIRECTIONS   

1. Place the bread in a bowl and sprinkle with water to soften it. Squeeze out the water.
2. Combine the bread, tomatoes (leave 1 cup aside), half cucumber and half green pepper, garlic, onion, olive oil, vinegar, and salt in a blender and blend until smooth.
3. Add tomato juice one cup at a time to thin out as desired.
4. Add remaining tomatoes, cucumber and green pepper and serve cold.

Spinach and Artichoke Mac and Cheese

INGREDIENTS    

• 2 cups heavy cream
• 1 clove garlic, crushed
• ½ cup grainy mustard
• 1 cup shredded mild provolone
• 2 cups shredded low moisture mozzarella
• 1 lb. cooked pasta shells
• 3 oz. cream cheese, cut into pieces at room temperature
• 16-oz. bag chopped spinach, defrosted and squeezed out
• 2 cups artichoke hearts or bottoms, chopped
• 4 T. butter
• 4 cloves minced garlic
• 2½ cups coarsely ground breadcrumbs from pieces of stale Italian bread
• 1 cup grated Parmigiano-Reggiano cheese
• ½ cup chopped flat-leaf parsley  

DIRECTIONS    

1. Preheat oven to 400° F.
2. Make the base sauce for the mac. Bring cream, garlic clove, and mustard to a low boil, and simmer five minutes to thicken. Remove garlic clove and add cheeses. Stir to melt.
3. Add spinach and artichokes to cheese sauce, add pasta, and stir to combine. Place in a casserole dish.
4. Melt butter in a small pot over medium heat, swirl butter with minced garlic a minute or two, and toss with breadcrumbs to moisten. Combine with grated cheese and parsley, and then sprinkle over casserole.
5. Bake mac until brown and bubbly, about 15-20 minutes and serve hot.

Recipe Author: Rachael Ray