Sugar & Spice Pecans (A Party Favorite)

I first made this delicious snack for a Christmas party a few years ago just to have near the bar. I did not expect them to be such a hit. Ever since then my friends and family have been asking me to make batches and batches of this satisfying snack all year round.

SUGAR & SPICE PECANS

INGREDIENTS:

- 1 lb shelled halved pecans (walnuts or almonds would work as well)
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- a pinch of cayenne pepper (optional)
- 1 egg white mixed with 1 tablespoon of water

INSTRUCTIONS:

1. Preheat oven to 300 degrees
2. Mix together the sugars, salt, and spices in a small bowl and set aside.
3. In a large mixing bowl, beat the egg white and water together until they are fluffy but not stiff

Fluffy, not stiff

3. Gently fold the nuts into the egg mixture. Then add the sugar and spice mixture to the nuts and fold that in.

4. Spread nuts in an even layer on a prepared baking sheet and place in the oven for 30 minutes, tossing every 10 minutes.

5. Let cool, make sure they are all broken apart, and enjoy*

*Or place in a ziptop bag in the pantry for up to a week or in your freezer for over 2 months

Carnitas (Mexican Pulled Pork)

This is one of my all time favorite taco fillings. Or for putting in gooey quesadillas or rolled up into enchiladas. The secret to making it lean here is to really get all up in the meat and take off every extra piece of fat that you see marbled through the roast. I keep just a little on for moisture and flavor, but truthfully the braising liquid have plenty of moisture and flavor.

CARNITAS (MEXICAN PULLED PORK)

INGREDIENTS:

- 1 3 1/2-4 1/2 lb boneless pork shoulder (may also be labeled as pork butt or boston butt)
- 1 large yellow onion, cut in half
- 6 cloves of garlic, smashed
- 2 tablespoons lime juice (1-2 limes, depending on season and ripeness)
- 1 orange
- 1 1/4 teaspoon dried oregano
- 1 1/2 teaspoon cumin
- 2 tablespoons red wine vinegar (I would not recommend substituting other vinegars here)
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- approximately 4-5 cups water (enough to just cover the meat)

INSTRUCTIONS:

1. Preheat oven to 300 degrees.
2. Cube the pork into about 2 inch portions and place into a large lidded dutch oven.
3. Add in the salt, pepper, vinegar, oregano, cumin, bay leaves, and lime juice.
4. Add the halved onion , the garlic, and the juice of the whole orange. Then drop the orange halves into the pot after juicing.

5. Fill with water until the meat is just covered.
6. Place on the stove and cook over medium-high heat until it reaches a boil, stirring occasionally.
7. Cover and place into the oven for 2 1/2 hours, until pull apart tender.

(before broiler)

8. Place the meat onto a lined baking sheet and let cool before shredding. Also discard the bay leaves, orange, onion, and garlic from the pot.
9. Place the pot back on the stove on high heat and reduce cooking liquid until about 1-1 1/2 cups remain.
10. Turn the broiler to high, douse pork in remaining cooking juices, sprinkle with a little more salt, and park that baby under the broiler for about 8 minutes. Then toss it around and stick it in for another 5-8 minutes, until beautifully crisp on the outside.

(after broiler)

11. Place in a warm corn tortilla with avocado, lime juice, cilantro and any other toppings your heart desires