Slow Cooker Cheater Pork Carnitas

SERVES 10 | ACTIVE TIME 5 MIN | TOTAL TIME 3 HOURS 5 MIN

5 pound pork shoulder
1 ( 16 ounce) jar good green chile salsa
1 medium onion, diced
optional: salt to taste

Place pork in the bottom of the crockpot. Sprinkle onion over top and pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low.  Once cooked through, use 2 forks or meat claws to shred pork. Season with salt and pepper to taste. Mine usually needs just a pinch. Stir, cover and allow to cook for 30 minutes longer so the pork can absorb all those yummy juices.

Serve and enjoy!

DONNA'S TIPS: Make sure you are using a flavorful salsa. I prefer the 505 Southwestern Hatch Valley Green Chile Salsa with Tomatillos, Garlic & Lime.

My family loves flautas (flour taquitos). So, I took the left over carnitas and mixed it with cream cheese and Colby Jack and rolled it up in 6" tortillas.  Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use.  When you are ready to make it, pop frozen taquitos in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through.

They keep well for 6 months. 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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One-Pot Pizza Pasta Skillet

SERVES 4  |  ACTIVE TIME 5 Min  |  TOTAL TIME 25 Min

1 pound hot smoked sausage, cut into coins
1/2 cup mini pepperoni, divided
8 ounces uncooked cellentani pasta
1 (15 ounce) jar Classico Tomato & Basil pasta sauce
2 cups reduced sodium chicken stock
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
5 fresh basil leaves, torn or chiffonade
 
In a large skillet over medium-high heat add the sausage, half of the pepperoni, uncooked pasta, pasta sauce and chicken stock. Stir to combine and cover. Bring to a boil. Reduce to medium and cook until pasta is al dente, about 10-12 minutes. When the pasta is cooked there will be some liquid in the pan. That will create a delicious sauce for the pasta as it cools.

Stir in half of the mozzarella. Top with the remaining mozzarella, Parmesan cheese and the remaining pepperoni.

Place under the broiler until the cheese is ooey gooey and melted, about 2 minutes.

Sprinkle with basil. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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3-Ingredient Brownies

SERVES 16 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min

1-1/4 cup (13-ounce container) Nutella Chocolate Hazelnut Spread
2 large eggs
1/2 cup (heaping) all-purpose flour
1 teaspoon kosher salt

Preheat oven 350°F. Prepare an 8"x8"  baking pan with cooking spray. Set aside.

Mix chocolate spread and eggs in a medium bowl until combined. Add flour and
salt. Mix until combined.

Pour batter into prepared pan. Bake 20 minutes or until a cake tester or toothpick comes out clean. Serve and enjoy!

DONNA'S TIPS: To make these gluten-free, use your favorite gluten-free all-purpose flour.

Cut the brownies with a disposable plastic knife. The knife cuts through the brownies like butter and does not tear up the edges. Even when they are hot.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Hawaiian Cheesecake Salad

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min

1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared
1 cup International Delight French Vanilla Creamer
1 pound strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20-ounce) can pineapple tidbits, drained
3 kiwi, peeled and cut into half moons
2 mangoes, cut into bite size chunks
1 banana, cut into coins
juice of 1/2 lemon

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.

In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.

Chill until ready to serve or serve immediately.

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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