Carnitas 3 Ways – Part 1 – Street Tacos

In pre-pandemic times I would host many dinner parties and cook for others. It’s obviously been increasingly difficult in the past year to cook for more than just myself and my boyfriend (Who isn’t even with me seven days a week to have all our meals together).


I enjoy batch cooking but I also do not enjoy eating the same thing over and over again. I like variety so one of the things I enjoy doing is reworking leftovers. One way I do this is by making a bit batch of some sort of protein, so then dinners come together quickly with this base already done.


I was in the store the other day and there was a nice price on pork butt so I decided to take advantage. Even though I got one of the smaller pieces it was still over 3 pounds. One of my favorite preparations for pork butt is Carnitas and specifically preparing it in a pressure cooker. I cannot take credit for the recipe that I use, you can find that recipe from My Lilikoi Kitchen here.


I probably made 4 to 5 different dishes this week with all the Carnitas I made. Just my luck that the boyfriend is on a diet so he is reluctantly avoiding some of my cooking. I’m sharing the three ways I enjoyed this protein dolled up most.

The meat after it was finished in the pressure cooker
The meat shredded and finished under the broiler for some crispy edges


FIRST UP – CLASSIC STREET-INSPIRED TACOS

This recipe is not really about quantity but what I like to have on hand when I making tacos. I am a huge advocate of soft corn tortillas, they are my favorite for a taco. Remember you cannot take those puppies straight out of the package and enjoy them they must be heated up. Are usually just warm mine up in a skillet. I have yet to find that Abuela who is going to give me homemade tortillas and right now I don’t have the time to make them myself.

For tonight‘s tacos:

  • Soft corn tortillas
  • Carnitas
  • Cilantro
  • Lime
  • Fresh Guacamole (not pictured)
  • Quick Pickled Red Onion
  • Queso fresco

The picture is pretty self-explanatory assemble with your desired ingredients. I like red or white onions on tacos but when they are completely raw I don’t like having bad breath for days. As I’m getting the rest of my dinner ready I take the diced onion and let them soak in a bit of white vinegar, orange juice, and salt. This takes the “bite” out of the onion while still maintaining crunch and enhancing flavor.

Grilled Garlic Cilantro-Lime Shrimp with Spicy Asian Black Bean Slaw

Some pictures came up on my social media feed this other day, including this beautiful shrimp dish I put together a couple of years back for a culinary class I was teaching. This meal is a quick and healthy weeknight dinner.

Grilled Garlic Cilantro-Lime Shrimp with Spicy Asian Black Bean Slaw

SHRIMP
1 Pound Shrimp (21-24 count)
Marinade
3-4 cloves minced Garlic
Juice of 1 Lime
1/4 cup Neutral oil
1/4 cup chopped Cilantro 
Salt and pepper 
SLAW
Dressing 
1/4 cup Liquid Aminos
Juice of 2 Limes
2 tbsp Rice wine vinegar
1/4 cup Neutral oil (vegetable, grapeseed, canola)
1 tbsp Korean Chili Paste
Cracked black pepper
Veggies
2 cups Cabbage, shredded 
2 cups Red cabbage, shredded
1 cup Carrots, shredded
1 bunch Scallions, chopped
1-2 Jalapeños, minced 
1/2 bunch Cilantro, chopped
1 tbsp Sesame seeds 
2 cans (14 ouce) Black Beans, drained and rinsed

Preparation

  1. Combine marinade ingredients, toss with shrimp and set aside. This can be done ahead
    of time up to 24 hours, or you may marinate as you prep the slaw
  2. Combine slaw dressing ingredients and set aside
  3. Chop veggies for slaw as directed (shredded, minced, etc). Mix all the veggies together,
    and gently fold in black beans. Toss with dressing and garnish with sesame seeds. Slaw
    can be made up to 24 hours before serving
  4. Heat a grill or grill pan. Cook shrimp about 1-2 minuets on each side, careful not to
    overcook
  5. Serve shrimp immediately