About Me

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Simply put, I love food. I revel in everything about it: taste, texture, preparation, presentation, etc. The most favored aspect for me is the social aspect of food…learning to cook from one’s mother, preparing food with friends, grilling out, potlucks, dinner parties or simply meeting for dinner. I light up watching the people I love eat the food that I create. It still truly amazes me how food brings us together. So a little about me. Now in my early 30s, I’ve learned all I know about cooking from my mother and grandmothers. My Midwestern roots are definitely reflected in my cooking style and the recipes that I choose as I am very “meat and potatoes” centric and heavy handed with the butter sometimes. More later, but for now Happy Nomming!

Friday, January 20, 2012

Slow-Cooked Pork Carnitas with Fresh Corn Salsa

I just adore my slow cooker.  Not only does it ease cooking and preparation, but this method of cooking does absolutely incredible things to tenderize meats and meld flavors during its methodically lazy cooking process. 

Now the corn salsa is obviously best fixed when corn is in season, but canned or frozen corn can also be substituted.  Being a Hoosier for the better part of my life, corn has become a staple for me in the summer months. I’m fairly certain that there is no better vegetable than corn on cob that’s just been plucked from its stalk a couple hours before you put it on the dinner table.

2-2 1/2lb pork shoulder
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano
1/2 large onion, cut into 4 pieces
1 teaspoon cinnamon
1 avocado
Fresh cilantro (optional – I don’t care for cilantro)

Place pork in slow cooker and season with salt, black pepper, and dried oregano making sure to coat well. Place onion atop pork. Set slow cooker to low and cook approximately 6-7- hours or until meat is very tender and falling apart.  I like to add the cinnamon in about the time the pork starts to fall apart or an hour before it is completely done.  You can also add it in and toss to coat at the end of cooking.

Serve on corn tortillas with avocado, fresh cilantro and fresh corn salsa (see recipe below).

Fresh Corn Salsa

5-6 ears fresh sweet corn (boiled, cut from cob and cooled)
1/4 cup red onion, diced
1 medium tomato, diced 
1/2 red or green pepper, diced
1 jalapeno pepper, seeds removed and diced (optional – if you’re feeling spicy)
2 Tablespoons fresh cilantro, chopped (optional)
1 Tablespoon olive oil
1 Tablespoon fresh lime juice
1 teaspoon ground cumin
Salt and pepper (to taste)

Toss to combine corn, onion, pepper and tomato.  If you are using jalapeno and cilantro, add it now as well.  In a separate bowl, whisk together olive oil, lime juice, cumin, salt and pepper.  Coat corn mixture will olive oil mixture and toss gently to coat well.  Refrigerate for 2-3 hours prior to serving to allow flavors to mix.  


  1. Hey you! I am putting this in my favorites, as I am always in need of some good recipes. Thanks!!

  2. You're welcome! Good to hear from you and hope all is well.