As most of you know carnitas usually has orange juice as an ingredient. We don't do orange juice so I needed a way to make carnitas (or something close) sans OJ. I can tell you that what I came up with was absolutely delicious. Was it carnitas? I don't really know. I suppose that WHAT is it was is less important than HOW it was, right?
4 pounds pork butt
1 1/2 small yellow onion
3 Tablespoons oregano
3 Tablespoons garlic powder
2 Tablespoons smoked paprika
2 Tablespoons salt
2 Tablespoons pepper
2 teaspoons pepper flakes
2 Tablespoons lard
Chop onions and put into pot with all other ingredients. We used our instantpot; set on low pressure for two hours as we didn't cut up the pork butt before cooking.
After two hours shred the cooked pork butt and enjoy!
"Awe mom, chicken again?" will no family member say again if you make this delicious chicken. The flavors are simply amazing and it's crazy easy to make. I made up some Za'tar seasoning sans sesame seeds (because I'm allergic but) feel free to include them. After roasting for an hour the meat was perfectly seasoned, tender, and juicy. This is simply wonderful.
1 4.5 pound chicken - Spatchcocked
1 Tablespoon sumac
1 Tablespoon oregano
1 Tablespoon thyme
1 Tablespoon sesame seeds (optional)
2 Tablespoons ghee or softened butter
2 Tablespoons extra virgin olive oil
1 teaspoon salt
Preheat oven to 425
Combine herbs, sumac, sesame seeds if using, and salt in a bowl with softened ghee or butter and olive oil.
Cut all the way down one side of the chicken's back - an inch or so outside the spine. Use whatever knife works best, but a short serrated knife seems to work well. Once the back is split, open up the chicken (breast side up) and flatten it by hand.
Lay chicken on a baking pan breast side down and rub spice mix into the meat. Turn over chicken and repeat on the breast side.
This is more of a recipe idea than a recipe. It’s just TOO simple to call a recipe but these pork patties served with your favorite burger condiments will really hit the spot!
Either ground your own pork (butt & shoulder work well) or buy ground pork. Keep the seasoning simple – salt & pepper. Decide on your patty size. 1/4 pound? 1/3 pound? 1/2 pound? Whatever you do, make sure there’s a nice depression in the middle of the patty so that when it cooks, it doesn’t bulge into a lenticular shape. Instead, it will bulge to a flat patty.
Cook to desired level of doneness (got bacon fat stashed away?) and serve over some nice lettuce. Tomatoes? Mustard? Cheese? Hot sauce? Whatever you like on your burger, be smart & watch the sugars. Even a modest amount of ketchup MAY be ok – depending on your tolerance for such things, but seriously…. Ketchup????
As you can see above, I like mine with cheese. Coach Loli had hers with some mustard. We both enjoyed some Bubbies Pickles and onions.
Mr. Coach could win an award for this big ole hunk of oink! He seasoned it simply with salt, pepper, and garlic powder then smoked it for 16 hours. It came off the smoker with a delicate but crispy outside and a moist, flavorful, and tender inside.
Are you a smoked meat fan? Do you want to become a smoked meat fan? The Coach and Mr. Coach would love to see pictures of your smoker productions!
“But I don’t have a smoker!” Check out some of these options – some very reasonably priced! (If you can’t see the Amazon items below, please exclude CoachLoli.com from your Ad Blocker. We don’t pummel you with ads and only link to affiliate items we are recommending.)
Here’s a very reasonable priced unit that won’t take up a lot of space. It’s electric so temperature management is a bit simpler.
This next example is pricier and more elaborate. It’s also electric but has some more sophisticated controls and a nice wood chip loading tray.
These chickens were nothing short of amazing! Coach Loli had contractors who were willing to give up their Sunday to work on her house so feeding them seemed the right thing to do. Although simple, the meal was absolutely LCHF friendly. She and Mr. Coach, the designated chicken cutter upper, served the chicken alongside some simple cauliflower rice Mr. Coach made with ghee and EVOO.
Ready to try these yourself? Please comment after you try this delicious meal. If you have littles the Coach would love to know if they liked it.
For the chicken:
4-ish pound chicken
1/8 Cup Extra virgin olive oil
Juice of one half lemon
1/8 teaspoon thyme
1/4 teaspoon rosemary
Pinch of salt and pepper
For the cauliflower rice
2 packages frozen diced cauliflower
1/8 Cup Extra virgin olive oil
1/8 Cup ghee (butter will work as well)
1/8 Cup chopped parsley
Salt and pepper to taste
Preheat oven to 400 degrees.
Combine the olive oil, lemon juice, thyme, rosemary, salt, and pepper in a small blender or magic bullet and blend until it's a completely incorporated slurry. Set this aside.
Clean and dry your chickens and put them in your roasting pan. Rub the slurry all over your chickens and let them sit until the oven comes to temp.
Put the chickens in the oven and bake for 75 minutes (of course you might need to go longer depending on your oven and where you live). Remove from the oven and allow to carry-over.
While the chickens are baking heat the packages of cauliflower in a bowl in the microwave for about 6 minutes - or until they are thawed (if frozen) and have started to give up juice. Place in a clean tea towel and wring out all of the water.
Heat EVOO and ghee (or butter) in a skillet and add dry cauliflower. Sautee cauliflower with salt and pepper until it is heated through. Turn off heat and add in chopped parsley.
Serve up the chicken and cauliflower rice and enjoy!
When life gives Coach Loli a nice fatty pork butt, she makes some killer chili.
Our ritual: Trim the fat off the pork butt, render the fat in the pot, remove and season the cracklins for chef’s snacks. Cube the pork butt as you render the fat. Brown the cubed pork butt in the rendered fat. Eat a cracklin. You may have to brown in batches to keep things browning instead of swimming in their own juices. Eat another cracklin. Once all the pork is browned (yum, cracklins), return the pork to the pot along with the chili seasoning (recipe below) and a diced onion. Eat a cracklin. Simmer the chili as you eat some more – oh, they’re gone….
On this night, Coach Loli wanted a simple bowl of Chili garnished with cilantro and onion.
Mr. Coach, on the other hand, decided on Chili Mac. Once again the Konjac noodles (in the form of Rigatoni) came in handy with some nice freshly grated cheddar (have we told you NEVER to buy pre shredded cheese? We just did) and some diced Jalapeno and onion.
Coach Loli and Mr. Coach keep cooked bacon in the fridge for quick, easy, and magical meals. For this one just heat up the bacon in a little (okay a lot) of bacon grease and toss in the cabbage but don’t cook it, just heat it up to avoid developing sugars. You could also do this with spinach or kale if you were so inclined.
The juxtaposition of the ho-hummery of cabbage and super-yumminess of bacon make this a treat full of healthy, natural fat, a modest amount of protein, and prebiotic fiber.
And, by the way, this means you should SAVE YOUR BACON FAT!
Shrimp is a favorite of Coach Loli and Mr. Coach They are also fans of pasta all’olio.
Since they are keto eaters the pasta had to be swapped for those weird and wonderful Konjac noodles. Coach Loli doesn’t eat dairy so she swapped out butter for ghee. The noodle swap kept the dish VERY low carb and keto friendly while the ghee added a simple and delicious flavor and, of course, healthy fat. It also kept it dairy free. If you’re a dairy eater, butter will do just dandy. The lemon juice and red pepper flakes the Coach added deepened the flavors of the garlic and shrimp.
When you have some nice organic ground pork in the freezer, you make taco salad with it. Right?
Coach Loli is dairy free and Mr. Coach is not so this is a perfect meal to dress up with cheese or sour cream if you're into that kind of thing. That dollop of chimi-cado sauce was magic and extra tasty. The perfect pairing!
1 pound ground pork
1 recipe DIY taco seasoning
1/2 yellow onion
2 Tablespoons lard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
3/4 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
Pinch red pepper flakes
Red onion (raw or pickled)
1 Cup Chimichurri sauce
Mix all the spices in a bowl and set aside.
Mix together Chimichurri sauce and avacado and set aside.
Melt lard in a skillet and add ground pork and onion. Cook until not pink and add taco seasoning. Cook until done.
Top salad greens with ground pork, chimi-cado sauce, and onions (we use pickled onions).
When Butcher Box doesn't have what you put in your box they substitute with something else. Coach Loli always orders pork chops with the bone but in the last box there were two pork loins. What to do with this lean cut of meat? That kind of lean leaves keto eaters very unsatisfied.
Some finesse pair with the right healthy fats and voila, a piquant pork loin fit for a keto king.
1 pound pork loin
1 tablespoon garlic powder
1 teaspoon dried thyme
1 tablespoon fresh rosemary
3 tablespoons olive oil
salt & pepper
Combine all ingredients except the loin in a dish. Roll the pork loin in the ingredients. Transfer to oven safe dish. Roast at 400F for 45 minutes.