Wondering what you’ll serve your family for Labor Day? Tired of corn dogs, hot dogs, and burgers for the go-to summer meal?
Enter Julie! Wife to Pine Cove President and CEO, Reed “S.I.” Livesay, Julie has never met a stranger and is one of the most caring, joyful, and insightful people around. On top of that, she’s an excellent cook! We asked her to share one of her favorite Labor Day recipes, and here is what she had to say:
“Everybody loves tacos, right? Our family enjoys these crispy pork carnitas because we can quickly assemble the tacos with pork, a slice of avocado, jalapeños, cheese and a squeeze of lime. You can pair with a side of black bean and corn salsa, guacamole, or even this creamy jalapeño dip.
This dinner meal is easy and fun to serve outside as you take in the last bit of those long summer days and enjoy family time as summer officially comes to an end.
Happy Labor Day!”
Crispy Pork Carnitas
**These can be made in an instant pot or slow cooker! Amen.
Yield: 12 servings
- 1 (6-8 lb) boneless pork butt or shoulder
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1½ cups chicken broth or water
- ½ cup orange juice (about 1 orange squeezed)
- ¼ cup lime juice (about 2 limes squeezed)
- 2 tablespoons olive oil
- 1 onion, cut in wedges
- 4 cloves garlic
- Trim the fat from your pork and cut pork into 4-inch cubes. Place in an instant pot or slow cooker. Sprinkle pork with salt, oregano, cumin, chili powder, and pepper. Toss to coat.
- Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot for 1 hour, letting the pressure release naturally or for the slow cooker, cook for 6-8 hours on low.
- Preheat the broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the drippings later.
- Place meat in a single layer on the pans. Pour about 1 cup of the drippings from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional drippings. Squeeze one more lime if desired. Serve on tortillas with all the toppings.
Black Bean & Corn Salsa
- 1 can black beans, drained and rinsed
- 1 can shoe-peg white corn, drained
- 1 can black-eyed peas, drained and rinsed
- 3 Roma tomatoes, chopped
- 1 jalapeño, chopped
- 2-3 green onion
- 2 cloves garlic, minced
- ⅓ cup cilantro, chopped
- 2 avocado, cut into chunks
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- ½ teaspoon cumin
- 2 tablespoons fresh lime juice
- Salt, pepper, and garlic salt to taste
- Mix all ingredients together in a bowl.
- Cover and chill for several hours before serving.
Creamy Jalapeño Dip
- 1 jar mayo
- 1 cup salsa verde
- 1 cup buttermilk
- 1 jalapeño
- 1 bunch cilantro
- 1 ranch seasoning packet
- Cut off the stem of the jalapeño. Remove its seeds if a milder flavor is desired.
- Mix everything together in a blender except for the ranch packet.
- Once all is blended, whisk in the ranch seasoning.