Paired with an IPA
Hello everyone! Things have been kind of crazy around here which is why I’m posting this recipe today and not last Friday. I don’t usually like to go off schedule, but this week I just had to postpone. Who doesn’t love a big batch of fries on a Sunday anyway?! I think this is the best way to celebrate the weekend don’t you?
There’s just something about a big batch of french fries. It’s by far one of my favorite side dishes. Sometimes I will order a big batch for my dinner. Not kidding. What I love most about french fries though is that they are so versatile. You can get super creative with them. You can make them from scratch and toss them with a little truffle oil and salt, or you can buy a good frozen brand and top it with your favorite toppings. I went frozen for this recipe, and I’m not sad about it. They are the perfect platform for this super flavorful pork carnitas!
I hope you guys enjoy this recipe. It’s one of my favorites for this time of year, especially since Cinco de Mayo is right around the corner! Serve it on the side or serve it as the perfect appetizer for a small get together!
Beer I haven’t paired with an IPA for a while, and I think that’s because I haven’t made a spicy dish in a while. It’s pretty much true across the board that IPAs pair really well with spicier foods. At least this is true most of the time, and in this case it is 100% true. An IPA will pair really well with this dish for a number of reasons, but my favorite is the flavors you get when you combine it with the pork. This pork isn’t super spicy, but it has some serious flavor going on. The IPA is just strong enough to enhance it’s delicious flavors.
Loaded Pork Carnitas Street Fries
Justine
Yields 12
Pork will serve about 12. Fries will serve about 2.
15 minPrep Time
8 hrCook Time
8 hr, 15 Total Time
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Ingredients
- 3 pound boneless pork shoulder
- 1 tablespoons dry oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 jalapenos, seeded, stemmed and finely diced
- 1 small yellow onion, finely diced
- 6 garlic cloves, finely minced
- 1 cup orange juice
- 1/2 bag frozen shoestring french fries
- 1 cup whole milk
- 2 ounces cream cheese
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- 2 tablespoons chopped cilantro
- 1 avocado, mashed
- 2 tablespoons sour cream
Instructions
- Pat your pork shoulder dry with a paper towel. In a small bowl, mix together the oregano, paprika, cumin, salt, pepper, and olive oil until combined. Brush the mixture on the pork and place it in a slow cooker. Also to the slow cooker add the jalapenos, onion, garlic, and orange juice. Cook the pork on low for 6-8 hours or high for 4-5 hours. Once cooked, shred the pork and transfer all but two cups of it to a large airtight container. Place it in the fridge. Transfer the remaining pork to a large nonstick skillet over medium-high heat. Cook until the pork is slightly crisp. Keep it warm on the stove.
- Cook the french fries per manufacturer's instructions. While the french fries are baking, prepare your toppings.
- In a small saucepan, combine the milk and cream cheese. Heat over medium heat and whisk occasionally until the cream cheese has melted. Add the cheddar and whisk until melted. Remove from heat and stir in the chili powder and 1 tablespoon chopped cilantro. Set aside.
- Assemble your fries by drizzling the cheese sauce on top of the fries and then top with the pork. Drizzle with more cheese sauce and dollop mashed avocado and sour cream on top. Sprinkle with chopped cilantro and enjoy immediately!
