This was dinner (AGAIN!!!!!) last night (3rd time). We had some Napa cabbage we didn't know what to do with, so we thought we would try it in this dish. DH used a pork butt. Thank goodness, everything turned out very delicious.Came across this recipe that we made 5 years ago. Made the whole recipe. My notes has this notation. LOL "The recipe says serves 6 and there is very little left. Yes, we pigged out it was that good."
1 1/2 lbs. boneless pork, cut into 1" cubes
1 lb. small new red potatoes, halved
2 medium onions, halved, thinly sliced
1/4 cup water
3 TB. ketchup
1 TB. paprika
1 clove garlic, minced
1/4 tsp. black pepper
3 cups shredded red cabbage
2 TB. flour
1/2 cup sour cream
1/2 tsp. caraway seed
chopped parsley, for garnish, if desired
Combine pork through cabbage in a 3 1/2 qt. slow cooker. Cover and cook on low heat setting 7 to 8 hours or until pork and potatoes are tender. Combine flour, sour cream and caraway seed. Stir into pork mixture and blend thoroughly. Serve garnished with fresh parsley if desired. Serves 6
DH being a big fan of Mexican food gave this recipe an "Excellant". I am not that big of a fan, but I still gave it a "Good". I did like that it called for pork and not beef.All I can say for now is this smells real good cooking. How it taste? Will post later. lol
Zesty Carnitas Tacos
Lime juice in the crema give these tacos a good zing!
4 hrs 30 mins
- 1 (2 pound) boneless pork shoulder roast
- ½ cup chopped onion
- ⅓ cup orange juice
- 1 tablespoon cumin
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon cayenne pepper
- 1 lime, zested and juiced
- 2 (5.3 ounce) containers plain fat-free Greek yogurt
- ½ teaspoon kosher salt
- 1 pinch chili powder (Optional)
- 16 (6 inch) soft yellow corn tortillas
- 4 leaves green cabbage, shredded
- 1 cup very thinly sliced red onion
- 1 cup pico de gallo (Optional)
Source: Allrecipe mag. 12/17
- Step 1
Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
- Step 2
Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
- Step 3
Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
- Step 4
Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Actually my slow cooker recipes are one of the smaller files on my computer I only have 343 saved. My largest is my grilling recipes with chicken, beef, pork added together it's right at 1260 or so.How can I return the favor? I know you have a large collection of recipes, but there must be something you would like?
We have a make soon folder also and I think there are at least 50-75 recipes in it. This whole year has been a tornado of problems for us from my health issues to Barb working to many hours due to the fact the store can't hire because no one wants to work.ha ha know what you mean. Every once in a while I will pick a binder full of recipes, and go through them and pull out ones that I saved years ago that call for 1 or more ingredient that now DH or myself no longer like or can eat. Sometime, by doing that, I can go from a 3"binder to a 1 or 2" binder. Along the way, I usually come across something that looks really good and put it in the make soon folder. Yes, that folder is getting pretty full. lol Time to weed THAT out again. The good part of trimming the binders is I keep getting back paper that the recipes are taped on, back to use over again. Hey, as I tell DH, at least it keeps me off the streets. lol