1. CROCKPOT PORK CARNITAS
4 - 4.5 lb. bone-in pork shoulder
2 teaspoons salt
1 teaspoon pepper
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
4 cloves garlic, minced
2 oranges, juiced
1 lime, juiced
In a small bowl, mix together the salt, pepper, ground cumin, chili powder, and oregano. Rub the mixture all over the pork shoulder.
Add the pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle the minced garlic on top.
Cover and cook on low for 8-10 hours.
Remove the lid and shred the pork with two forks.
Preheat oven to broil. Line a baking sheet with aluminum foil (for easy clean up) and place the shredded pork on the baking sheet. Add a few tablespoons of the juice from the crockpot over the shredded pork (optional, but I prefer to do it).
Broil for 5-10 minutes or until the edges are browned.
Serve with flour or corn tortillas and toppings of choice.
2. CROCKPOT COCONUT LIME CHICKEN
3 pounds chicken (bone-in, skin-on)
13.5 oz can coconut milk or lite coconut milk
½ cup pineapple juice
2 tablespoons lime juice
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon curry powder
⅛ teaspoon red pepper flakes
Place chicken in crockpot
In a mixing bowl whisk remaining ingredients
Pour over chicken
Cover and cook on high for 3-4 hours or low for 6-8
Optional (but recommended) place cooked chicken on foil lined broiler pan and broil for 3-8 minutes. Keep an eye on it and take it out as soon as it starts to brown up.
3. WATERMELON, AVOCADO, MINT SALAD WITH FETA CHEESE
4 cups of cut watermelon, 1 inch cubes
1 ripe avocado, cut into small slices or cubes
½ red onion, thinly sliced
½ cup fresh mint, chopped
2 tablespoons good olive oil
1 tablespoon lime juice, freshly squeezed
1 teaspoon coarse sea salt
¼ teaspoon black pepper
½ cup feta cheese, crumbled
Place watermelon, avocado, red onion slices, and mint in a large salad bowl.
To make the dressing, whisk olive oil, lime juice, salt and pepper.
Drizzle over the salad. Gently stir everything to combine.
Cover it with stretch film and let it marinade in the fridge for 30 minutes.
When ready to serve, sprinkle crumbled feta cheese on top.
4. EASY FLAG DESSERT
5-6 cups of red fresh fruit. (I used cherries, strawberries and raspberries)
2 cups of blueberries
3 cups of yogurt or white chocolate covered pretzels
Wash fresh fruit and dry. Lay out fruit and pretzels to represent the flag stripes, and place a small bowl of blueberries on the top left.