Carnitas (Pork) Taco Filling

Super, super delicious slow cooked pork with orange juice and garlic. Jason made it for our small group Bible study and we were delighted that there was some leftover. From The Take-Out Menu Cookbook.

2 1/2 pounds boneless pork butt or shoulder
1/2 cup fresh orange juice
1/4 cup milk
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grated zest of one orange

Cut the pork into large 4-inch pieces. Cut off any large chunks of fat and discard. Leave small pieces of fat attached to the meat. Combine all of the ingredients and 1 cup of water in a large, heavy saucepan or Dutch oven. Bring to a boil, then reduce the heat to low, cover and simmer until the pork is tender, turn occasionally, about 1 hour 45 minutes.

Remove the meat from the liquid and turn the heat up to medium. Cook until the liquid is reduced by half, about 10 minutes. Return the meat to the pan. Cook until the liquid evaporates and the meat browns and begins to crisp in the remaining fat, stirring often, about 15 minutes. Transfer the meat to a platter and shred any large chunks that remain.

Enjoy!

Spice Cookies with Pumpkin Dip Recipe

Photo by: Taste of Home

Spice Cookies with Pumpkin Dip Recipe

Ingredients

• 1-1/2 cups butter, softened
• 2 cup sugar
• 2 eggs
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon each ground ginger and cloves
• 1 teaspoon salt
• 
  PUMPKIN DIP:
• 1 package (8 ounces) Cream Cheese (softened or cubed)
• 2 cups pumpkin pie filling
• 2 cups confectioners' sugar
• 1/2 to 1 teaspoon ground cinnamon
• 1/4 to 1/2 teaspoon ground ginger

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
• Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6 minutes or until edges begin to brown. Cool for 2 minutes before removing to a wire rack.
• For dip, beat cream cheese in a large bowl until smooth. Beat in pumpkin pie filling. Add the sugar, cinnamon and ginger and mix well. Serve with cookies. Store leftover dip in the refrigerator. Yield: about 20 dozen (3 cups dip).

Nutrition Facts: 3 cookies equals 108 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 147 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.