TM
strengthing families from within
POWERED BY FOUR BARREL FITNESS
PORK CARNITAS
(SHREDDED PORK LOIN)
By Adam &
Kristin Kleinert
We do two of these loins at once and store the
leftovers in the fridge for a day or two to eat in
tons of ways: lettuce wraps, tacos, sandwiches,
over salads. It’s lean, flavorful protein that our
whole family loves...and it’s FAST.
RECIPE FOR ONE LOIN:
(again, we just double this and do two):
INSTANT COOKING:
A BLESSING FOR
OUR BUSY KITCHEN
f you’ve read our column
before in the now-tabled
Extol Sports (Extol Magazine’s
sister publication), you’ve
probably heard about our
enthusiasm for our Instant
Cooker. It’s worked its way into our dynamic and
is quickly becoming a dear family member. This
month, we wanted to share a handful of our go-
to recipes.
While handy in a multitude of ways, the Instant
Pot is a game-changer for our household due
to the sheer amount of time it saves us. In the
past, crockpot meals have been a staple, but the
Instant Cooker allows for almost zero advanced
planning. We can throw something in at 4 or 5
p.m. and enjoy a dish that would previously have
needed to cook all day long. Even frozen foods
can be ready (and delicious) in less than half an
hour. Overall, this handy gadget is one more way
to save precious amounts of time and, for our
crew, that’s always a blessing.
I
Pork Carnitas Lettuce Wrap
36 EXTOL : APRIL/MAY 2018
RUB:
2 lbs boneless pork loin, cubed
1 1/2 T Olive Oil
1 t salt
1 t ground chipotle chili pepper
1/2 t black pepper
COOKING JUICE:
1 cup orange juice
1/3 cup lime juice
2 t dried oregano
1 1/2 t cinnamon
4 garlic cloves, minced
1 onion, peeled and quartered
Mix rub ingredients and rub cubed meat into
it. If you have time and want let this sit, it’s extra
yummy, but not a must. Turn Instant Pot to the
saute mode and drizzle a bit of olive oil into pot.
Add the rubbed meat, stirring occasionally, until
browned on all sides. Add the juice to the pot and
secure the lid. Cook on high pressure: 17 minutes
for one loin, 23 for two loins. Quick release the
pressure and shred the meat. (Use a whisk or a
potato masher for this). Enjoy!
MEATLOAF & MASHED POTATOES
So it’s more of a splurge than a healthy, family
recipe, but it’s a favorite comfort food at our
house and we’ve found it soothes the soul after
a busy week. Besides, who can resist trying it
out when it cooks together, in one pot, in just 25
minutes.
RECIPE:
1 lb ground beef
1 lb ground sausage
1 small onion, chopped small
1 egg, beaten
3/4 cup bread crumbs
Splash of worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cajun spice, old bay, or italian seasoning
(your preference!)
*3 or 4 strips of microwavable bacon, if desired
FOR TOPPING
1 cup ketchup
1 1/2 tsp brown sugar
1 tsp hot sauce
FOR POTATOES
3 1/2 to 4 lbs of potatoes, washed, peeled and quartered
1 1/4 cups of chicken broth (butter, milk, broth…
whatever you like to add to mashed potatoes)
Layer th e cut potatoes in the bottom of the
instant pot and pour the broth over top. Lay
the rack that came with the cooker on top of
the potatoes so that it lays pretty flat. Combine
meatloaf ingredients (minus topping ingredients)
and shape into a rounded loaf. Place on a piece
of tinfoil, large enough to shape the sides up as
if meatloaf is in a pocket. *If you are using bacon,
lay strips over top of loaf. Place on top of rack
and secure lid. With the steam release closed,
use manual mode on high pressure and set for
23 minutes. When finished, quick release steam.
Lift meatloaf out of cooker and place on a
baking sheet. Mix topping ingredients, spread
over top and place under broiler for 3-4 minutes,
until topping is caramelized.
Meanwhile, add your desired ingredients to
the potatoes (we use a heaping
spoonful of butter, a little chicken broth and
some salt and pepper) and mash until smooth.
Serve sliced meatloaf together with potatoes.
Enjoy!