Carnitas in Crock-Pot

Sprinkle bone-in pork shoulder with salt, pepper, oregano, cumin, olive oil. 
Cover bottom of slow-cooker sleeve with sliced onion.
Cook on low for 12 hours.

Allow pork to rest 10-15 min then shred with fork.

Spread pork and cooked onions in a shallow baking dish and put under broiler to crisp up. 
Serve in corn tortillas with cotija cheese, salsa and avocado or guacamole.

Short-Ribs in Crock-Pot

Short-Ribs in Crock-Pot
Salt, pepper & brown all sides of ribs. 
Chop one onion add to bottom of crock. 
Strain juice off can of diced tomatoes, put tomatoes in crock, then add browned ribs. 
 De-glase the pan w tomato juice, 2c red wine, one jar of hoisin sauce- whisk & simmer for a minute or two. 
Pour sauce over ribs
Add one bay leaf. 
Cook on low for 6-8 hrs.

Serve meat on a bed of horseradish mashed celeriac/potatoes.  Boil equal portions of celeriac & potatoes, mash with butter & cream to desired consistency.  Add horseradish to your preferred heat level.

Spicy Sausage Soup with Sweet Potatoes & Greens

 (to cut calories use turkey sausage or swap winter squash for potatoes)

1 lb spicy ground sausage  - I prefer the New York Sausage Co. bulk tube
1 large onion diced
4 small sweet potatoes or winter squash cut into bite size pieces
2 bunches kale, collards, mustard or other sturdy greens cleaned and chopped
1 can white beans (rinsed)
about 8-10 cups (2 quarts) chicken broth
salt and pepper
smoked Spanish paprika
Parmesan cheese

Brown the sausage in a large, heavy pot.
Remove meat from pot and saute onion until golden brown.
Add the meat back in, cover with 2 qts chicken stock.
Peel and slice the sweet potatoes/squash into something bite-size, add them.
Wash the greens thoroughly, then cut into ribbons, add them.
Add can of beans (rinsed)
Cover and let the whole thing simmer half an hour until the greens are wilted and taters are tender. Season with salt and pepper and paprika.
Top with cheese
Serve & enjoy

Lemon and Garlic Roast Chicken on Croutons

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.