Every time I visit my favorite Mexican restaurant in Los Angeles, I order the carnitas plate. One time, I asked our server what makes the carnitas so good, and he mentioned that Coca Cola was one of the secret ingredients. Ever since then, I’ve wanted to make carnitas using Coca Cola. Fast forward to last weekend when I made the best carnitas I’ve ever made. The pork is juicy and tender and crisped to perfection once broiled. Squeeze a little lemon juice on top and you’re set! As a side note, I meant to photograph these tacos with lemons instead of limes, but honestly, the carnitas would be delicious with either.
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Is there anything better than tacos? If I were answering, I’d say no. Tacos – and Mexican food in general – are my absolute favorite. These pork tenderloin carnitas are incredibly flavorful with a kick from the chipotle peppers in adobo sauce, and don’t require a ton of toppings – a sprinkling of onions, cilantro, cotija cheese and lime juice will do the trick!
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While visiting my parents over the Thanksgiving holiday weekend, my mom introduced me to Emeril Lagasse’s recipe for roasted pork tenderloin with an apple cider glaze and braised cabbage. OH.MY. I don’t even have words because this was beyond delicious. For the pork, I used my favorite United Harvest meat, which is free of hormones, feed additives, and unnecessary antibiotics, AKA incredibly flavorful and juicy. If you want to have the same delicious experience, you can purchase the pork here, using discount code SWEET for 5% off your order. Highly recommend!
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Stop everything you are doing and go make this pork! The depth of flavor in this dish is incredible – from the juicy pork to the toasted bread to the gooey egg to the crisp watercress. Although a bit time consuming to make, the meal was completely worth it and an absolute hit at the entire dinner table. Also, did I mention the versatility of this pork? It could easily pass for a meal at any time of the day – breakfast, brunch, lunch, dinner – you name it!
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Over the past year, Asian cuisine has become one of my favorites. I can’t get enough of potstickers, dumplings, noodle dishes – you name it. Because of this newfound love, I was inspired to make homemade potstickers. These pork potstickers were incredibly delicious and relatively simple to make. The only somewhat difficult part was crimping the potstickers – primarily because I’m a perfectionist!
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These hearty meatballs are incredibly tender and full of flavor. The recipe makes a lot, so unless you’re serving a family, I’d suggest cutting the recipe in half or freezing the leftovers to enjoy at a later date!
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This grilled pork tenderloin is unbelievably delicious and super easy to make! The ancho chile pepper gives it a kick, but just the right amount–especially considering my low spice tolerance!
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A significant amount of meat was leftover after making Emeril Lagasse’s oven roasted pork tenderloin recipe from the Food Network website a few nights ago. My mom decided to make use of the leftover pork by making lettuce wraps with ingredients already in our fridge and pantry. We paired the pork with shredded carrots, scallions, peanuts, sweet and sour sauce and soy sauce. The combination of flavors was absolutely delicious.
The tenderness of the pork juxtaposed the slight crunchiness of the shredded carrots and salty peanuts. When wrapped up in a fresh and crisp butter lettuce cup, the texture was perfect.
Lettuce wraps made for a simple and delicious additional meal from the leftover pork.
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