Right around the time of the last post on this blog, I went back to work. It wasn’t my dream job, doing marketing part-time for some small but meaningful company, but it was for a wonderful organization surrounded by great people. Juggling the new schedule just sucked all the creativity right out of me. I didn’t want to cook. I didn’t want to blog. I worked. I exercised. I was a loving mom. I snuggled with my dogs. And that was my limit. All of my hunger to create just about anything dried up.
Then last March, the world ground to a halt, for me, for you, for everyone around the world. My job was on hold and I spent the first few months embracing sweatpants and bingeing a lot of Netflix, but eventually I found my way back to cooking and canning. Cookbooks splattered with sauce splatters sat on my countertops, day after day, providing inspiration and good meals. Over time, I found myself missing this blog, specifically my musings and having a beautiful place to record new recipes.
So this is my return to French Foodie Mom, my commitment to putting my recipes in a safer place than a big messy pile at the end of my kitchen counter and also my commitment to take the time to reflect on life, food, and family.
I’m starting with this slow cooker carnitas recipe. Taco Tuesday is my family’s favorite day of the week, but I have to admit that over time I started to dread it. I had nightmares of the sizzling ground beef with its puddles of glistening orange grease. I had to make a change. This slow cooker carnitas recipe let me love Taco Tuesday with the same passion as my husband and kids. It’s a dish that pretty much cooks itself, and gives you lots of leftovers to use all week in salads, sandwiches, and just to snack on.
- 1 Pork Shoulder or Two Pork Loin Roast (about 4 pounds)
- Juice of 2 oranges
- Juice of 3 limes
- 1 onion, minced
- 2 garlic cloves, minced
- 2 teaspoons of cumin
- 1 teaspoon of ancho chili powder
- 2 teaspoons of black pepper
- 1 teaspoon of salt
- Mince the onion and garlic.
- Juice the limes and oranges.
- Brown the pork roast for 3-4 minutes on each side, either in your slow cooker if you have a sear function, or in a separate pan.
- Put the browned roast, the onion, the garlic, the juices, and the spices all in the slow cooker. Toss with a spoon to mix everything. Set the slow cooker to high for 4-5 hours or low for 7-8 hours.
- Break the meat up with a fork. It should be falling apart.
- When ready to eat, preheat your broiler. Lay the shredded meat flat on a cookie sheet lined with aluminum foil. Broil for 2-3 minutes, until just lightly browned.