Must be thinking about traveling. (Taken with instagram)
Designer Wes Kul:
Gridiron League is a collection of idealized NFL insignias that pay tribute to each teams’ history and geography in a period-specific aesthetic that glorifies the Vince Lombardi-era over the Cold-Activated-era. This is not an exercise in nostalgia but an interpretation of the league’s founding principles through the symbols that we, as football fans, identify with most.
(Via Cameron Moll)
If you needed proof that your deity of choice wants us to eat delicious pork, look no further than this dish. Eating good carnitas is like having your tongue tickled by youthful, bubbly french maids. It’s sweet and a little spicy, and you just want it to keep happening. Eating bad carnitas is like being at Chipotle.
Traditionally, carnitas are made with pork butt. I’ve done it several times, and I find that the end result is gamier, and has more gristle and connective tissue that doesn’t break down in the braising. So I use tenderloin. Tenderloin is a little pricier, though, so it’s totally cool to sub in butt.
Preheat your oven to 300º F.
Dice the peppers and onion and set them aside. You know your taste for hot stuff better than I do, so adjust your peppers accordingly. Me? I like this dish to be warm enough to build on you, but not scorch your guts.
Put the salt, chili powder, cumin, and garlic powder in a large workbowl.
On each tenderloin, remove the silverskin, then cut into 2.5” cubes. Toss the cubes with the spice in the workbowl until they’re thoroughly and evenly coated.
Set your dutch oven on the stove on medium-high heat, and pour in enough oil to cover the bottom. Once hot, work in batches to just brown the outside of the cubed pork. You don’t want to cook it through, just give it some nice color on the outside. When a batch is browned on all sides, remove to a plate, and start the next batch. It usually takes me two batches to get through two tenderloins.
When you’ve finished browning all of the meat, set the meat aside and put the onion and peppers in the oil (you’ll probably want to turn the temperature down a little). Sauté until the peppers are soft, and the onion is just turning translucent. Then, add the meat back into the dutch oven, doing your best to arrange in a single layer. Pour the cola and OJ over the meat, and bring the whole mess to a light simmer.
Once it’s just starting to bubble, cover with a tight-fitting lid, and put the dutch oven in your oven (preheated, above, to 300º). Let it cook for 90 minutes to two hours. The liquid will cook down a little, and the meat should be tender enough when it’s done that it will start to come apart when squeezed with a pair of tongs. Once you hit this point, pull the dutch oven out, remove the meat to a plate or workbowl, and let cool for several minutes.
Leave the braising liquid in the dutch oven, and cook with the lid off on the stove over medium heat until the liquid is reduced by a third to half.
While the liquid is reducing, shred the meat using two forks or your hands. Remove and bits of connective tissue, gristle, or fat that hasn’t completely melted in the braise, and discard. That’s not good eats.
At this point, you have a pile of shredded delicious pork, and maybe six to eight ounces of braising liquid. This is a great place to stop if you want to finish later in the week. Otherwise, soldier on!
Line a baking sheet with foil, and spread out your shredded pork in a thin layer across (as much as you feel like eating that day). Drizzle over some of the braising liquid, maybe an ounce and a half per cup of meat - more or less to taste. Broil this for several minutes until the sugars on the meat start to caramelize, tossing the meat halfway through for even browning.
Remove, and serve on rice, or in tortillas with lime and cilantro. You can make burritos or really awesome nachos. It’s all good.