Gluten Free Meal - Pork Carnitas and Mexican Quinoa Recipe

[gluten girly]

http://www.glutenfreelovinit.com

Carnitas, literally "little meats", is a type of braised or roasted
(often after first being simmered) pork in Mexican cuisine. Pork
carnitas is traditionally made using the heavily marbled, rich 'boston
butt' or 'picnic ham' cuts of pork. Contrary to their misleading
names, these are neither rump nor ham areas, but rather the upper and
lower sections of the front shoulder of the hog.[1] The 6-16 lb (3-7
kg) sections are usually cut down to a workable (6-10 lb) size and
seasoned heavily before slow braising or slow roasting, generally in
the range of 160 to 180 °F for 8 to 12 hours. At this stage the
collagen in the meat has broken down sufficiently to allow it to be
pulled apart by hand or fork or chopped with a cleaver. Prior to
serving, the pork, along with some of the rendered liquid, is placed
in fairly shallow pans (to maximize surface area) and roasted at high
(375 to 425 °F or 190 to 220 °C) heat for a few minutes to produce the
desired alternating texture of succulent softness and caramelized
crispness.

Pork Carnitas Ingredients:
2 Pounds Pork Shoulder
Kosher Salt
1/2 Cup Water

Mexican Quinoa Ingredients:
2 Cups Quinoa
Kosher Salt
2 Cups Water
2 Cups Stock
1/2 Teaspoon Cumin
1/2 Teaspoon Onion Powder
1 Bay Leaf

Cooking Directions:

1. In a roasting pan, add 1/2 cup of water

2. Cut the pork shoulder into even pieces, season with salt, and place
into the roasting pan.

3. Cover with foil and bake @ 375 for 90 minutes.

4. At this point you can make the quinoa. In a small pot add quinoa,
olive oil, seasonings, water, and stock. Cover bring to boil, then
lower heat to simmer for 20 minutes.

5. After the 90 minutes, remove the foil and turn the heat up to 500
degrees. Roast another 60 minutes or until all the water is evaporated
and the pork fat renders crisp.

6. Serve pork carnias with the spanish quinoa, sliced avocados, and
fresh tomato salsa.