Today’s tip: when they’re on sale, stock up on cuts of meat that you usually marinate, then make a large batch of marinade as soon as you get home.  Portion the meat into meal-size servings and seal the meat with just enough marinade to cover it in a freezer bag.  Label the bag and put it right into the freezer.  Take a bag out of the freezer to thaw the night before you want to cook it for dinner, and it will marinate as it thaws!

These slow-cook, stewed meats are perfect for parties because they are economical and can be made ahead of time, then kept warm or reheated.  These recipes result in succulent, melt-in-your mouth tenderness from the better cuts of meat and long cooking times.  I bought two boneless pork sirloin roasts today for only $1.89 per pound.  I make these two recipes in the oven at the same time.

 

Pork Carnitas

 

If you don’t like a lot of heat, use a mild salsa, cut the amount of black pepper by half and eliminate the hot sauce.

 

1 2-pound boneless sirloin pork roast or pork tenderloin

2 cups salsa or picante sauce (I use Pace Picante Sauce, medium)

1/3 cup lime juice

2 4-ounce cans diced green chiles, fire roasted if you can find them

1 tsp hot sauce

1 tsp cilantro (from a tube or fresh minced)

2 tbsp minced garlic (from a jar is fine)

1 tbsp salt-free chicken seasoning

1 tbsp chili powder

1 tbsp ground cumin

1 tsp fine ground black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

 

Preheat oven to 300 degrees.

 

Mix all ingredients except pork in a deep casserole baking dish with a lid.  Add pork and turn to coat.  Mixture should cover the pork completely, if not, butterfly the pork and squish it down into the mixture.

 

Bake covered for at least two to three hours.  Remove from oven, remove lid and allow to cool.  Shred with a fork and heat and serve in cooking sauce with corn or flour tortillas or tostada shells and taco fixings like guacamole or avocado slices, sour cream, diced onions and tomatoes or pico de gallo, Mexican queso or sharp Cheddar cheese and lettuce.

 

Teriyaki Pork

 

You can also use this sauce as a marinade, then grill the meat over medium heat until a meat thermometer reads 170 and the outside is nice and caramelized.

 

1 2-pound boneless sirloin pork roast or pork tenderloin

1 cup pineapple juice

3/4 cup low-sodium teriyaki sauce (I use Kikkoman)

2 tbsp hoisin sauce

2 tbsp honey

2 tbsp salt-free chicken seasoning

1 tbsp low-sodium soy sauce

1 tbsp minced garlic (from a jar is fine)

1 tbsp ginger (from a tube or fresh minced)

1 tsp lemon grass (from a tube or fresh minced)

1 tsp Sriracha hot sauce or hot chili paste (sold in Asian section at groceries)

1 large sweet onion, sliced thinly

 

Preheat oven to 300 degrees.

 

Mix all ingredients except pork and onion in a deep casserole baking dish with a lid.  Add onion and pork and turn meat to coat.  Mixture should cover the pork completely, if not, butterfly the pork and squish it down into the mixture.

 

Bake covered for at least two to three hours.  Remove from oven, remove lid and allow to cool.  Slice thinly and serve with cooking sauce on the side for drizzling.

 

This meat is fantastic served with grilled fresh pineapple slices and a soft, warm, foldable bread like pita or Indian naan or chapatti.  Serve leftovers over this quick fried rice: 2 scrambled eggs cooked quickly in 2 tsp peanut oil in a large saute pan over medium-high heat, add 1 tsp minced garlic, 1 tsp minced ginger, 1 1/2 cups cooked brown rice, 1/4 cup chopped cooked shrimp, 1 cup thawed frozen peas and carrots, 3 scallions sliced very thinly, 1 1/2 tbsp soy sauce, 2 tbsp rice vinegar and 1 tsp sesame oil.  Constantly stir mixture in pan as you add each ingredient and serve steaming hot.

 

Chilean Earthquakes

Copyright 2009 Nicole Wiese

 

Warning: these tend to sneak up on you after a while.  You may also discover that you need to make them by the pitcher!

 

Pineapple sorbet, ice cream or gelato

White wine or sparkling wine, chilled

 

Place one scoop of sorbet into a margarita glass or large wine glass and pour wine over top until glass is full.  Garnish with a fresh, ripe strawberry.  Salud!