Satisfied by Alyssa Joy Bethke is Available. Published by Worthy Publishing a division of Hachette Book Group.
This is a great coffee table or Kitchen book. It has so many useful things and it is beautifully done with pictures and graphics. It includes recipes.
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Here is a recipe that Alyssa did not include in the book, exclusively for you, my readers.
Jori’s Pork Carnitas
Serves 10-12 people
The other night we went over to our friend’s Greg and Sarah’s house for dinner. Sarah is one of my best friend’s. She loves Jesus with her whole heart, loves her family and has the gift of hospitality. We had asked to come over so we could pray for them, and here we were, being served with a delicious meal and sweet conversation- that’s just who she is. Giving, joyful, and present- you always feel so loved and known when you’re around Sarah.
We sat down to eat, and let me tell you guys, these tacos are the best I have ever had! When I asked for the recipe, she told me they are Jori’s- a friend of ours in our community who could have her own cookbook (and I’m wondering why she doesn’t yet!?) because anything that comes out of her kitchen is top notch!
Guys, I promise you, these will be your favorite taco recipe ever. And as we enter into summer, this will be your go to for gatherings and picnics and special dinners under twinkly lights and warm night air.
BUT! You have to have the pickled red onion to go along with it! It is truly life changing, and so simple. Don’t skip that step!
Jori’s Pork Carnitas and Sarah’s Red Pickled Onions
½. Cup apple juice (can substitute for cranberry or pineapple juice)
1 lime, juiced
3 cloves garlic, crushed
1 Tablespoon salt
½ tsp. black pepper
½ tsp. ancho chili powder
½ tsp. chipotle chili powder
½ tsp. ground cumin
¼ tsp. cayenne pepper
3-3.5lbs boneless pork shoulder roast (I’ve used pork butt, bone-in, etc. too)
1 Tablespoon bacon grease for searing
Preheat oven to 250 degrees.
Wisk together the apple and lime juice and garlic.
In another bowl, add all the spices.
Cut pork into 4 chunks. Sprinkle all sides with the spice mixture.
Melt the bacon grease in a dutch oven. Seat the pork for a few minutes on all sides.
Cover the meat with the juice mixture, cover and place in the oven.
Cook for 5-5 ½ hours.
Remove from oven and shred the meat.
Set oven to broil and adjust rack to the top of the oven, about 6 inches from the top.
Place the shredded meat on a baking pan and drizzle some of the juice on top.
Place in oven to broil until crisp to your liking, making sure to watch it so it doesn’t burn. This should only take a couple of minutes.
Serve with tortillas topped with your favorite garnishes.
Our favorites- cabbage, radish, onion (ideally pickled red onions), cilantro, tomatillo salsa, cojita cheese and your favorite hot sauces.
ENJOY!
Sarah’s Red Pickled Onions
1 red onion, thinkly sliced
½ cup apple cider vinegar
1 Tablespoon sugar
1 ½ tsp. salt
1 cup warm water
On the stove top, on medium low heat, whisk all of the ingredients together, except the onions. Let cool. Then pour the mixture over the onions in a mason jar. Enjoy with the carnitas tacos, or on sandwiches! This really takes your tacos to the next level!
