Mar 20, 2013

5-K Results & Crock-Pot Carnitas

Hi darlins'! It's great to see ya here, Happy 1st day of Spring!

The results from my St. Patrick's Day Kegs 'n Eggs 5-K were released yesterday, and I'm proud to say that I finished 6th overall in the female 20-24 age group with a time of 27:11 (8:27/mile)! The management company 'What Do You Run For?' in Nashville always does a stellar job with their events, and I definitely plan on running more of their races in the future. They were pretty quick to post photos, and I found this gem of a finish line shot to share:


(my hands were up because the announcer was giving my jersey a shout-out at the finish line)

Switching gears, let's talk food! Yesterday morning, I gave Matt a couple recipes that I've been wanting to try and he spent a good part of his day off work whipping up Crock-Pot Carnitas for dinner. I originally saw this recipe on shape.com, but we modified it for the ingredients we had on hand, and it was DEEE-LISH! I can't wait to dive into the leftovers!


Here's what you'll need...

Ingredients:
2 lbs. boneless pork shoulder, cut into 2-inch cubes
1 large onion, roughly chopped
1 bottle (12 ounces) beer (IMHO, the cheaper the better)
1 can (14.5 ounces) diced tomatoes (we used a green pepper & onion flavored variety)
2 yellow chile peppers (original recipe called for 2 chipotle peppers in adobo sauce)
Juice of 1 orange (~2oz)
Juice of 1 lime
1 tsp. coriander
1 tsp. cumin
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil

Directions:
Place pork cubes in the Crock-Pot along with the onions and pour the beer and orange juice over the top. Cover and cook on low for 4-6 hours. Once cooked, remove pork from juices and set aside. Once the pork has cooled, shred it using a fork or your fingers. Add the remaining ingredients (except for the olive oil) to your food processor (or blender), cover, and puree everything until it is well blended. In a large sauté pan, heat the olive oil over medium heat.

Once oil is hot, add the pork and sauté to crisp up some of the edges. Spoon or pour in as much of the sauce as you would like onto the pork. Continue to cook until sauce is heated through. We served with tortilla chips, salsa and flour tortillas, but adding some guacamole to this mix would have been fantastic!

This recipe yields 6 servings

Question of the day: What's your favorite side with Mexican style dishes? I love me some guac!

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