And it’s not raindrops on roses and whiskers on kittens.
I love when my family clears out of the house. I can cook, take pictures and listen to random music at full volume–all till my heart’s content. Today I am making the famous Spicy Deviled Eggs with Candied Bacon and a new snack treat for you, Tortilla Cups with Carnitas and Avocado Creme. Today’s playlist features The Electric Light Orchestra and the Grey Album. LOUD. I know, I’m pretty boring, but really, it’s as near to perfect as it gets for me. Besides–ELO, Danger Mouse and Candied Bacon? Please.
Ready to cook? Gather your supplies and preheat the oven to 325-350*.
First we’ll make the dry rub. I like to make it in a glass jar so I can just pour the stuff in layers. I don’t really measure it, other than making it about equal parts. For this, I used granulated garlic, granulated onion, ground cumin, chile powder, salt, black pepper and oregano. Normally I would use dried oregano, but in a middle-aged moment I couldn’t find it, so I used fresh. Of course I found the dried oregano as soon as I’d already made the stuff. Sheesh.
This is about how it looks when it’s all shook up.
Put your pork shoulder on a sheet pan. It’s probably better if you cut it up into smaller chunks, but I forgot.
Liberally apply the dry rub.
Rub it in so the whole thing is coated. Pop it in the oven and leave it there for about 4 hours.
About halfway through, I poured in a can of Dr. Pepper and some water, just for the heck of it.
I poured in enough liquid that the sheet pan was maybe 1/3 full.
While that’s working, let’s whiz up the avocado creme. Kind of like guacamole, roughly mash 4 avocados, and add 3 cloves chopped garlic and 1 minced jalapeno. Or three weak-ass chiles that you pulled out of your garden that have no heat. Whichever. Squeeze in some lime and orange juice.
Pour it all into a food processor and pulse it until it’s a smooth consistency. Add salt and pepper to taste.
Back to our little porky friend. This is about 4 hours later. And this is how it looks when it’s about done. But don’t judge a pork by it’s cover, you’ve got to check it out.
Take some tongs and try to pull it apart. If it quivers and just falls apart or shreds at a mere touch, it’s done. If he resists, or is pinkish in the center, stick him back in the oven another 30 minutes to 1 hour.
I ran a knife through it too, after pulling it, because it had to be small enough to fit into those small chip cups.
Yes, you COULD make your own tortilla cups, if you are a super-slow foodie, but I am more of a lazy food person and purchased these very convenient tortilla cup products. They work wonders, and were on sale for $1.99. Awesome.
I filled my avocado creme into a squirt bottle. It made it much easier. As you can see, I just used an old agave nectar bottle, though I supposedly own a bunch of squirt bottles for food purposes…..they all seem to have disappeared. It’s weird how that happens. Like socks in a dryer.
That’s it, a perfect conglomeration of party munchies. I recommend that you all make some in the near future. You know the holidays are coming and that means potlucks. Impress your friends with carnitas canapes!