Maybe make some Pig shots? Folks are drooling over these tidbits here -- https://pitmaster.amazingribs.com/fo...103-pig-shots/
I make and freeze packages of carnitas for quick suppers. Here's one way I use the meat --
Chicken (or Pork), Bean, and Tortilla Soup
Makes about 4 quarts
2 TBL bacon fat or oil
1 medium onion, diced
1 cup sweet pepper, green and red mixed, diced
2 cloves garlic, minced
2-3 tsp mild chili powder
2-3 tsp ancho chili pepper powder OR 2 diced jalapenos for more heat
1-2 tsp cumin
32 to 40 oz chicken broth OR water + chicken bouillon per directions on package
One 14.5-oz can Rotel tomatoes with chilies, mild, OR plain diced tomatoes
One 14.5 oz can black beans, rinsed, drained
One 14.5 oz can pinto beans, rinsed, drained
1 1/2 cups fresh or frozen sweet corn OR one 15 oz can sweet corn
4-6 uncooked chicken thighs OR 3 uncooked chicken breasts OR similar amount of cooked chicken or pork
1 bunch fresh cilantro leaves, rough chopped
Juice of 1/2 lime or to taste.
1/4 avocado, sliced, per person
1/4 cup shredded Monterrey cheese OR 1 slice queso fresco per person
Lime wedges. Corn tortilla chips
Heat fat in 4-6 quart pot. Add the onions and cook until translucent. Add chopped sweet pepper, garlic, and spices. Cook another few minutes.
Pour the chicken broth, tomatoes, beans, and corn into the pot and bring to a simmer for 15-20 minutes. If using uncooked chicken, add chicken to the soup and poach while the soup is simmering until the meat is 165 F in the center. Once chicken is cooked, remove meat from pot, let cool just enough so it can be handled, and remove meat from bones. Shred or dice meat into bite size pieces.
Turn off heat. Stir cooked meat, lime juice, and fresh cilantro into the soup. Let soup sit off-heat for about 5 minutes to warm the meat and cilantro. Add salt to taste. Ladle soup into bowls. Top with cheese and avocado slices. Serve with chips and lime wedges.
I make and freeze packages of carnitas for quick suppers. Here's one way I use the meat --
Chicken (or Pork), Bean, and Tortilla Soup
Makes about 4 quarts
2 TBL bacon fat or oil
1 medium onion, diced
1 cup sweet pepper, green and red mixed, diced
2 cloves garlic, minced
2-3 tsp mild chili powder
2-3 tsp ancho chili pepper powder OR 2 diced jalapenos for more heat
1-2 tsp cumin
32 to 40 oz chicken broth OR water + chicken bouillon per directions on package
One 14.5-oz can Rotel tomatoes with chilies, mild, OR plain diced tomatoes
One 14.5 oz can black beans, rinsed, drained
One 14.5 oz can pinto beans, rinsed, drained
1 1/2 cups fresh or frozen sweet corn OR one 15 oz can sweet corn
4-6 uncooked chicken thighs OR 3 uncooked chicken breasts OR similar amount of cooked chicken or pork
1 bunch fresh cilantro leaves, rough chopped
Juice of 1/2 lime or to taste.
1/4 avocado, sliced, per person
1/4 cup shredded Monterrey cheese OR 1 slice queso fresco per person
Lime wedges. Corn tortilla chips
Heat fat in 4-6 quart pot. Add the onions and cook until translucent. Add chopped sweet pepper, garlic, and spices. Cook another few minutes.
Pour the chicken broth, tomatoes, beans, and corn into the pot and bring to a simmer for 15-20 minutes. If using uncooked chicken, add chicken to the soup and poach while the soup is simmering until the meat is 165 F in the center. Once chicken is cooked, remove meat from pot, let cool just enough so it can be handled, and remove meat from bones. Shred or dice meat into bite size pieces.
Turn off heat. Stir cooked meat, lime juice, and fresh cilantro into the soup. Let soup sit off-heat for about 5 minutes to warm the meat and cilantro. Add salt to taste. Ladle soup into bowls. Top with cheese and avocado slices. Serve with chips and lime wedges.
With the avocado on top, it's a good lookin' bowl of soup.
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