Slow Cooker Carnitas

I love carnitas and I love tacos, together they are absolutely delicious! Molly at Make It Fresh has a great recipe for slow cooker carnitas. I love my crock pot--nothing is better than dinner being ready when you come home at night!

First, I browned the rib-less pork shoulder in a pan with butter for about seven minutes on each side. I seasoned each side with salt and pepper before searing.

After searing a cut pockets in the pork shoulder and filled with garlic.

Place the pork shoulder in the crock pot, I filled with a can of chicken stock, diced onions, diced habanero pepper, and diced dried pasilla peppers. Let cook for six to eight hours, turning occasionally.

Shred the pork with two forks. I combined the shredded pork with half cup of  the stock from the crock pot, and let it simmer for twenty minutes.

I served the carnitas with beet cabbage slaw and mango salsa for a delicious easy meal!

Guinness Chili

Have you missed me? I've been in the process of moving. I don't like moving, it's a lot of work. However, I am excited to begin this new chapter of my life.

Anyway, when fighting a cold, I only crave two things: soup and juice. I love chili because it is hearty and can be made quickly.

First, brown the ground beef.

While the beef is browning, add diced onions and garlic to the pan, seasoning the beef.

Add tomato sauce, diced tomatoes, kidney beans, white kidney beans, and tomato paste to the crock pot. Season with cayenne pepper, garlic powder, oregano, salt and pepper.

Pour 11 ounces of Guinness to the pot and pour the rest in a glass for yourself.

Mix in the beef, onions, and garlic.

For spice I added diced dried pasilla pepper and one diced habanero pepper. Like I mentioned, I currently cannot taste anything that doesn't have spice.

I let mine simmer in the crock pot for a little over two hours, stirring occasionally.

Enjoy!