The kids are grown, now what?: Carnitas with Tostones

Tuesday, October 15, 2013

Carnitas with Tostones

This post has been sponsored by McCormick Spices and Imusa. I have received product in exchange for this post. All thoughts and opinions are my own.

Hispanic Heritage Month

If I had to pick a favorite food culture it would definitely be Hispanic. There is a plethora of ingredients and styles depending on which country you choose providing an infinite variety of wonderful taste combinations. I like to combine different Hispanic styles of cooking because they all complement each other so well. For this meal I made Carnitas which are Mexican in origin with Tostones from Puerto Rico. What a delicious combination they make!

Carnitas & Tostones

Let's start with the Tostones! You will want 2 ripe plantains. Plantains are ripe when they are brown. You can still use them green but they won't be as sweet.

Making Tostones

2 Plantains
1/4 C Oil
Salt

Slice the plantains into 1 inch slices. Fry them on both sides until golden brown. Remove from oil and cool. Place the cooked plantains slices into a tostonera and flatten. Fry again 2 minutes on each side. Remove from oil, drain and sprinkle with salt.

Carnitas is a crispy pork dish. This is my recipe.

Carnitas


2 1/2 LB Boneless Pork Shoulder Roast
2 TBSP Olive Oil
6 Garlic Cloves, Crushed
1/2 TSP Kosher Salt
1/2 TSP Black Pepper
1/2 TSP Cumin
1/4 TSP Ancho Chile Powder

Preheat oven to 350 degrees. Pour Olive Oil into baking dish. Add garlic and spices and rub into pork roast. Place uncovered into oven. Cook for 2 1/2 hours or until internal temperature reaches 145 degrees. Remove from oven. Let rest for 20 minutes and shred.

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