[FTC Standard Disclaimer] I'm proud to be a brand ambassador for Smithfield's Marinated Fresh Pork line this year and I receive compensation for this post.
I kind of feel bad for you all. Last year Smithfield took me on those great trips to Smithfield, Virginia and The American Royal World Series of BBQ.....and I didn't get you all anything. But here's a chance to make up for it!
Real Flavor, Real Fast
Smithfield is giving you the chance to win a trip to Napa wine country or hundreds of other prizes. All you have to do is enter the Real Flavor, Real Fast challenge and share your tips and tricks for using Smithfield marinated fresh pork products to get dinner on the table in 30 minutes or less. It's easy to enter, just click on over to their site and then send me pictures from Napa when you win.
When I opened the package that they sent me, I immediately went for the Seasoned Carnitas. Smithfield has already done the seasoning and trimming so all that you have to do is put them in a slow-cooker or slow roast them in an oven or grill.
Of course, you know that I chose to cook mine on the grill. I made these Huevos Rancheros featuring Smithfield's Boneless Pork Shoulder Seasoned Carnitas. The tender, mildly spicy chunks of pork shoulder really hit the spot, they are surprisingly easy to make, and they keep me fueled up for the day!
The Seasoned Carnitas cook great in a slow cooker so you can just do that while you sleep and have them ready for you when you get up in the morning for a hassle free breakfast in 30 minutes. Of course, I give alternative direction for making this on the grill, for all of my brothers/sisters in smoke. Either way, it's Real Flavor, Real Fast.
4 corn tostadas (or 4 corn tortillas warmed in a pan)
1 cup seasoned black beans, heated and drained
1 cup shredded Oaxaca or mozzarella cheese
1 cup shredded cheddar cheese
1 red bell pepper, seeded and diced
2 Roma tomatoes, seeded and diced
1 avocado, peeled and diced
1/4 cup chopped cilantro
8 eggs
butter or oil for frying eggs
salt and pepper, to taste
1 cup fire roasted salsa
Instructions
Cook the carnitas. The easiest way is to place the seasoned fresh pork and a half cup of water in your slow cooker set on low for 6-8 hours. That way you can have your pork ready to eat when you wake up in the morning.
Alternative grill cooked method - Carnitas. Place the Smithfield Seasoned Carnitas in a single layer in a 10 to 12" cast iron pan and cover tightly with foil. Place on a 350°f grill set up for indirect heat (see notes) or oven and cook until fork tender, about 2-3 hours.
Shred the carnitas. Use a pair of large forks to break and shred the tender chunks of pork shoulder. Place back in the slow cooker or cast iron and mix with the leftover juices.
Fry the eggs, two at a time. Heat a small, non stick pan over medium-low heat. Add 1 tablespoon of clarified butter or oil. Add two of the eggs to the pan and cook until the egg whites are fully set but the yolks are still runny, about 4-5 minutes. While cooking, season with salt and pepper. Remove to hold in a 170°f oven and repeat for the remaining eggs.
Alternative grill cooked method - Eggs. If frying batches of eggs is too much to deal with, try this "hands off" method in the 350°f grill or oven. Spray a silicone muffin pan with spray oil. Crack an egg in each cup and season each with salt and pepper. Place the muffin pan in the grill/oven and let cook until the whites are fully set, about 20-23 minutes. Remove pan from the grill/oven and circle around each egg with a narrow silicone spatula to easily release them.
Assemble your huevos rancheros. Top each tostada with 1/2 cup of the Smithfield Seasoned Carnitas, 1/4 cup black beans, 1/4 cup red bell pepper, 1/4 cup diced tomato, and about a fourth of the diced avocado. Sprinkle with some of the cilantro and the cheeses. Top this with 2 of the eggs and spoon a quarter cup of fire roasted salsa over the eggs. Serve.
Notes:
Smithfield's Seasoned Carnitas are a hassle-free way to create easy but exciting recipes like these huevos rancheros.
The Seasoned Carnitas are made with marbled chunks of tender pork shoulder seasoned with things like garlic, onion, and sea salt.
A package of the Seasoned Carnitas fits just about perfectly in a 10 inch cast iron pan for cooking in the oven or on the grill. As they cook, they won't be as crowded and you can give them a stir about an hour into the cooking.
Cover the pan with a tight fitting lid or with aluminum foil like this. In a kamado style grill, you'll have a heat shield in as shown, so it will be like cooking in a wood fired oven.
Whether your are cooking the carnitas in the oven or grill, 350°f is the way to go.
To cook the carnitas indirect on a kettle style grill, place the pan to one side like shown and bank the coals to the opposite side, cooking with the lid closed. Or you can bank the coals on two sides, leave the middle open with the skillet over the middle. (Of course the pan would be covered, I was just demonstrating positioning here.)
On a gas grill, once the grill is preheated to 350°f, place the skillet on a section above burners that aren't on and keep the grill hot by using the burner on the other end.
Be careful opening the foil covered skillet, a lot of moisture is in there and can cause steam burns.
Smithfield Seasoned Carnitas shredded and ready for us as is or in recipes.
Mix things up, use what ingredients you like. For this version, I used a poached egg and switched the red salsa out for a creamy salsa verde.
Tender and slightly spicy pork shoulder, fresh vegetables, seasoned black beans, and fried eggs - this quick and easy breakfast will last you until dinner time!
So still thinking about the Real Flavor, Real Fast promotion and trying to think of some ideas? Here's a recipe video from Smithfield to get those creative juices flowing!
