Carnita Fajitas

If I knew Carnitas where this easy to make I would be eating this 2-3 times a week. Very easy to do, it sold very well at work and my wife and son loved it as well.(It also made for great nachos with the leftovers)
Ingredients-

Carnitas
4lb Pork Shoulder bone out
5 Cloves Garlic whole(With a history of human use of over 7,000 years, garlic is native to central Asia)
2 Tbl Pepper
2 Tbl Salt
2 Tbl Cumin
2 Tbl Chile Powder
2 Tbl Sage
1/3 Cup Oil or Lard(I used Crisco)
3 Bell Peppers(any color)
1 Yellow or White Onions
Salt, Pepper and Cumin to taste

Flour or Corn Tortillas

Directions-
1. Add oil or lard to large stock pot on medium heat.
2. Sear all sides of pork, when done turn fat side up.
3. Add all spices and garlic to pot, add water to pot leaving 1/2 inch of pork showing.
4. Cover pot and turn down heat to medium-low. Let simmer 2 1/2-3 hours.
5. Pork should pull apart really easy, Leave shredded pork in pot with all of the juices.
6. Cut onion and peppers into strips. Add oil to  a large saute pan on medium high heat add pepper.
7. When peppers are cooked about halfway add the pork and saute for 4-5 min.
8. Add pork and onions and peppers to tortillas top with what ever you like.. enjoy.

Korean BBQ Beef

Ingredients-
3LB Beef Short Ribs cut off bone and butterflied

Marinade-
1/2 Cup Water
1 Cup Low Sodium Soy  Sauce
1/4 Cup White or Red Wine( my wife only had white)
2 TBL Sesame Oil
1/2 Cup Brown Sugar
1/2 Cup Minced Green Onion (Scallions)
6 Cloves Garlic Sliced Thin
2 tsp Ginger 1/4in. or smaller Dice
1 tsp Black Pepper
1/4 Cup Grated Pineapple (you can also use 1 small apple grated with skin, 1/2 pear grated with skin or 1/2 kiwi skined and grated, pineapples were on sale!)

Directions-
1. Add all ingedients for the marinade into a medium pot.
2. Over med.-high heat bring to a boil and let reduce 7-10 min.
3. Cut the meat off the bones and butterfly the beef *Link to how to butterfly a short rib*. For more surface area for the marinade.
4. Let marinade cool. Then add beef, marinate for 4-6 hours or overnight.
5. Fire up the grill baby! On low-med. heat grill beef 5-6 min. per side.
6. While beef is on the grill put marinde into med. sauce pan and bring to a boil, reduce for 5 min.
7. Strain marinde for extra sauce.
8. Once beef is cooked to your liking (I go medium rare) plate and add as little or as much sauce as you like(I added a ton) and enjoy.

Sweet and Spicy BLT with Avocado

Ingredients-
1LB Thick Cut Bacon
1 Cup Brown Sugar
1/4 Cup Black Pepper( Black Pepper is the worlds most traded spice)
2 TBL to 1/4 Cup Crushed Red Pepper (Depending on how much heat you like)
1 Head Lettuce
1 Tomato
1 Avocado
1 Fresh Loaf French Bread

Directions-
1. Mix Brown Sugar, Black Pepper and Crushed Red Pepper in small bowl.
2. Place parchment paper on sheet tray, place bacon on tray overlap bacon by 1/8 inch.
3. Evenly spread Brown Sugar mix over bacon.
4. Bake at 350 degrees 8-10 min. rotate tray cook for 3-5min. or until bacon is cooked.
5. While bacon is cooking, cut Tomato, Lettuce, avocado and bread.(add mayo or what ever you like)
6. Once Bacon is cooked add 4-5 pieces(or 9 like a guy at work did) to sandwich and enjoy.

Braised Italian Pork Loin

Ingredients:
2 Tbl Olive Oil
3 Garlic Cloves
1 large Onion
3 Carrots
3 Sticks Celery
1 Can 6oz. Tomato Paste
1 14oz. Diced Tomatoes
3lb. Pork Loin
1 Bottle White Wine (I used a Pinot Grigio)
Chicken Stock (store bought or make your own)

Spices:
Use as much or as little it's up to your taste buds
 1 1/2 Tbl Sage
1 1/2 Tbl Thyme
Salt and Pepper to taste
Fresh Italian Parsley(or Cilantro)

 Directions:
1. Add olive oil to a large pot. Sear pork loin on all sides then let rest.
2. Cut onion, celery, carrots 1/4 to 1/2 inch dice.
3. Using the same pot and oil. Saute onion, celery, carrots and garlic until onion is translucent 6-7 min.
4. Add tomato paste and spices, stir until well mixed, cook until paste starts to darken.
5. Add wine(I used half of the bottle my wife drank the rest), deglaze and reduce 7-10 min.
6. Add pork loin. Pour in chicken stock leave about 1/2inch of pork showing.
7. Cover and cook on med-high heat until pork reaches 135-140 degrees ( a little over an hour) let rest 10-15 min. before cutting.

Serving:
There are two ways of doing this.
The first way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. 1/2 inch dice on the pork.
3. Put rice into a bowl add pork. Put as little or as much sauce as you like.
4. Garnish with cut parsley or cilantro. See picture above.

The second way-
1. Cook rice. (season the water, a little olive oil and what ever spices you put into the sauce)
2. Strain sauce into a sauce pan.
 3. Bring sauce to a boil med-high heat.
4. Whisk 2 Tbl cornstarch with 1/4 cup water.
5. Add 1/2 of the cornstarch to sauce and whisk, Add all for a thick sauce less if you like a thin sauce.
6. Slice pork 1/2inch thick.
7. Place rice in the center of plate add three slices of pork put on as much or as little sauce as you like. 8. Garnish with cut parsley or cilantro.