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Summer has already begun at our house - at least for our two college students that are home. School ends for them the end of April so they are home, adapting to family life again. For those of you who haven't had college students return home, this can be a bit of a struggle - for student and parents!
We love having them home though, even with the clothes they leave all over and the doubling of my grocery bill!
One of my summer goals is to help my college girl learn how to cook. Next year she will be living in an apartment and not eating in the dorm cafeteria.
I know, it is hard to believe that I could raise a daughter who doesn't know how to cook!
My mother sent me to college not knowing how to cook and look how I turned out! In fact, I have no memories of eating while in college. I am sure I did I just have no idea what I ate!
We are making a list of recipes that would be good ones for college students. The requirements are they must be quick and easy to prepare and inexpensive.
Last Sunday she had her first lesson. She made salsa verde pork carnitas for dinner. This recipe can be done in an oven, on the stove top or in a crock pot. Cooking it on low all day in a crockpot would be the best choice for a college student. Yes, I am sending her with a crockpot!
It uses a very inexpensive cut of pork so it fits the inexpensive category too. My local grocery carries a cut of pork called pork
carnitas and it is less than $2.00 a pound - cheap!
The other great thing about this recipe is that it makes quite a bit so there will be leftovers that can be used in lots of different ways - tacos, burritos, quesadillas, nachos etc.
Great college fare!
We served it with Seasoned Cabbage Slaw. The recipe is originally from Simply Recipes.
What did you eat when you were in college?
- 3½ pounds pork butt (pork shoulder or pork carnitas)
- 2 cups salsa verde, bottled or canned
- 1 onion, finely chopped
- 3 cups chicken stock
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 Tbsp fresh chopped oregano (or 1 teas dried)
- ½ C chopped fresh cilantro
- 12 to 16 corn tortillas, heated and softened
- ¼ head of cabbage, very thinly sliced
- 1 tsp olive oil
- 1 tsp seasoned rice vinegar (if you only have unseasoned, add ¼ teaspoon of sugar to it)
- Salt and pepper
- ½ C crumbled Cotija Mexican farmer's cheese, or some grated Monterey Jack cheese
- Sour cream
- Chopped cilantro for garnish
- Trim off the excess fat from the roast.
- Place the meat in a heavy pan or Dutch oven.
- Add the salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer.
- When the meat is very tender when pierced, about 3 hours it is done.
- Can also be cooked in oven at 300 for about 3 hours or just throw it all in a crock pot and cook on low for 6-8 hours.
- Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan.
- With 2 forks, shred the meat into large pieces.
- Roast meat for 15 to 20 minutes until parts are brown and crispy.
- While the meat is roasting, remove the liquid in the casserole pan.
- Boil the juices, stirring, until reduced to 2½ cups, 8 to 10 minutes.
- Return the meat to the pan.
- Stir in chopped cilantro.
- Season with salt.
- Thinly slice cabbage and place in a medium sized bowl.
- Sprinkle on olive oil, seasoned rice vinegar, salt and pepper.
- You can also use white vinegar or apple cider vinegar in place of the rice vinegar.
- Sprinkle with a little sugar to balance out the acidity of the vinegar. Toss.
- Season to taste. Let sit for 10 minutes for the cabbage to absorb some of the dressing.
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