I like the idea of this recipe, but the original is a full on slow-cooker thing with a fresh pork roast. I'd like to make this using leftover pork. I just have to figure out what that looks like. I am taking the finishing instructions for the Pork Carnitas, figuring out how to make a sauce with the spices to fry the meat in, baking the beans separately and then maybe mixing all together at the end? Or maybe just serving the fried meat on top of the beans... mmm, that sounds right.
Cooking instructions for the beans : https://www.allrecipes.com/recipe/58389/slow-cooker-homemade-beans/
3 cups dry Chili Beans
1½ cups beef broth
1 28oz can crushed tomato
1 28oz can diced tomato
1 small onion, chopped
1 garlic clove, minced.
1 tsp salt
2 lbs roast pork, bones removed and pulled
2 Tbsps brown sugar
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp chilli powder
3/4 tsp dry oregano
dash of cinnamon
½ tsp cumin
¼ tsp cayenne
1/2 cup beef broth
BBQ Sauce
1 Teaspoon Hot Sauce, Optional
- Soak the beans overnight in plenty of water. Next day, drain and add to the slow cooker.
- Add the broth, cans of tomato, onion, garlic and salt.
- Cook in the slow cooker on Low for 8-10 hours.
- About a half hour before serving, pull apart the pork using a couple of forks and set aside.
- In a small pot mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne. Pour in the 1/2 cup of beef broth. Bring to a boil then turn off the heat.
- Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high (you could do the popcorn test). Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Since you are reheating the carnitas, flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.
- Serve the pork on top of the cooked beans, with BBQ sauce and hot sauce on the side.
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