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Episode 10 - Carnitas

Pork shoulder/Boston Butt Roast

2 Serrano peppers

½ cup onion of your preference

¼ cup cilantro

2 large or 4 small limes

Small can of beef or chicken broth

3 cloves garlic finely chopped

Lots of chili powder

1 can diced green chilies

Salt (just a little since it is pork)


This recipe can be done with pork or brisket. With large crock pot pour in a small can of broth. Next add half of the serrano peppers, lime, cilantro, black pepper, onions and garlic. Place meat in pot with fat side up, then cover it with chili powder. A lot of chili powder. Then other half of ingredients on top of meat. Cook on high for five hours, then remove meat and cut off fat and remove bone. Shred the meat and cook another 30 minutes to an hour. Serve on tortillas with cheese. Salsa Verde is a great condiment for these.


  • Prep Time: 10 min(s)
  • Cook Time: 15 min(s)
  • Total Time: 25 min(s)
  • Servings: 6-8

A delicious recipe featuring bacon, avocados, and corn from Gaby Dalkin's new cookbook, Absolutely Avocados. Reprinted by permission from Gaby Dalkin and Houghton Mifflin Harcourt.


  • 5 strips thick-cut bacon
  • 4 ears corn, husks and silks removed
  • 2 ounces cotija cheese (feta cheese may be substituted)
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 Hass avocado
  • Coarse salt and freshly ground black pepper to taste


  1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
  2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
  3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1⁄2-inch pieces. Transfer the avocado to the skillet and toss.
  4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.


1 can rotel

1 can diced tomatoes






Serrano or Jalapeno peppers


Mix all ingredients in blender. The amount garlic, onion, salt, pepper, cilantro and green peppers will be to what yor preference is. Blend it to your liking. Short time for chunky and long time for fine cut.



3 small boxes of instant Banana Cream Pudding (or 2 large boxes)

2 regular packages of Oreos

1 Large tub of Cool Whip (thawed, not frozen)

6 Cups milk

(I use store brand products for everything)

Mix the pudding and milk in a  large bowl.  Whisk to blend pudding mix into milk and put in refrigerator.

Crush/crumble cookies into a large bowl or pan. 

In a 13x9 baking dish, put about half of the crushed cookies in a layer on the bottom.

Once pudding is soft set, about 5-7 minutes, pour it over the layer of cookies.

Carefully smooth pudding until cookies are completely covered.

Spread remaining cookies evenly over the top of the pudding, saving about 1-2 Tablespoons of crumbs for garnish.

Spoon Cool Whip onto top of the cookie layer. 

Carefully spread cool whip over entire layer to edges of pan.

Sprinkle cookie crumb garnish over top of dish.

Refrigerate.  Can be eaten immediately but best served cold.


The recipe can be halved and made in an 8x8 pan.  Use one large box of pudding, one package of cookies, and a small bowl of cool whip.

Other flavors of pudding can be substituted  to taste.

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