Three Kitchens Podcast

Go-to Recipes with Guest Julie Strauss from Best Book Ever Podcast

May 31, 2022 ThreeKitchensPodcast Season 2 Episode 36
Three Kitchens Podcast
Go-to Recipes with Guest Julie Strauss from Best Book Ever Podcast
Show Notes

We were thrilled to welcome a special guest to Three Kitchens Podcast this week, Julie Strauss, host of the Best Book Ever Podcast. She's also an author, a mom, and an avid home cook, and she fit right in so well we should call this episode Four Kitchens.

We all cooked two recipes this week. We asked Julie to share one of her favourite go-to recipes for a busy week night for us to try and we shared one with her as well. We made Julie's go-to choice of Crockpot Carnitas and also Sarah's go-to General Tso's chicken.

These are two very different recipes, but they're both delicious and worth trying if they're new to you. Listen to this fun episode and learn how to make and serve these recipes. Maybe they'll become one of your go-to meals!

And don't forget to check out Julie on the Best Book Ever Podcast where she gets to know interesting people by asking them about their favourite books. 

Episode Links
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Best Book Ever Podcast
General Tsao Chicken Recipe
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Julie's Crockpot Carnitas Recipe
(serves 8)
4 tsp salt

4 tsp garlic powder

4 tsp ground cumin

2 tsp dried oregano

2 tsp ground coriander

1 tsp ground cinnamon

1 4-lb boneless pork shoulder roast (also known as pork butt)

6 bay leaves

2 cups chicken broth

1 orange

The night before you are serving:

Mix all dry spices together to make a rub.

Prepare roast by trimming the fat cap to about 1/3 inch. Stab holes all over the roast with a sharp knife. Massage the entire roast, including the fatty bits, with the dry rub, and make sure to poke the rub into the knife holes so it flavours all through the meat.

Let it sit overnight in the fridge.

Morning of serving:

Put bay leaves in the bottom of your slow cooker, and place the pork on the bay leaves, fat side up (so when it cooks, the fat melts into the entire roast). Pour the chicken broth around the sides of the roast (so it doesn’t rinse off the spice rub). Cut the orange into quarters, squeeze the juice into the liquid, and drop the quarters in to perfume the roast. Cook on low for about 8 hours. 

To serve: 

Shred the meat with a fork (it should be falling apart tender) removing any chunks of fat that still remain. Place the meat in a bowl with the juice spooned over it.

Serve buffet style with any of the following fixings:

Warm tortillas

Shredded lettuce

Sour cream

Guacamole

Shredded cheese

Tomato

Salsa

Black beans

Rice

Raw and/or Pickled onions

Pickled jalapeños

Cilantro

I put out as many fixings as I can so everyone can make their own tacos. But my personal non-negotiable items are the pickled onions, pickled jalapeños, cilantro, and shredded lettuce. The pork is very rich, and I think the crunchy/sour really cuts the richness.

This makes a LOT. Leftovers are great in other meals:

For brunch, with scrambled eggs and tomatoes.

Over nachos.

As a sandwich filling, with melted cheese, lettuce, and onions.


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