Foodies and the Feast: Pork and Pintos

*** March Guest Chef - Cara Kenny ***

(Jen's 6 year old daughter)

Jen's Version

(Acworth, GA)

So we were trying to choose a guest chef for March, and the week happened to line up with an event where I was gonna have yummy pork butts smoked for a party I was holding. Val had suggested using Cara, my six year old daughter, and I was trying to imagine a way she could chip in. Pork, guest chef, Cara...it all fell into place.

Pork and Pintos.

The connection is so obvious, I know. Don't worry, I'll explain.

When I was pregnant with Cara, I checked into the hospital the night before to be induced. This was my first baby and my Mother in law's first grand baby - so it was a big deal! I didn't sleep a wink, she didn't sleep a wink (side note: Chris slept just fine). So while she was "not sleeping" she decided to write me a cook book. It helped to keep her mind off things and certainly something she knew I would appreciate. And I totally did! For over six years, I've cooked out of this book. Some of our family's favorite recipes have come from this book. One of them being Pork and Pintos. An example of why I'm reliant on this cook book; I one time was at the store and decided I wanted to make Pork and Pintos and couldn't remember everything in it, so I googled it. Nothing, and I mean nothing, came back resembling this recipe. That's when you know you have a good family recipe! Now every time I cook this dish, I think of Cara. So she inspired this week's meal and even was able to help because it is totally a dump in your crock pot and walk away meal! Well, if you have the yummy pork already smoked for you...

Yes, that is a cake mix. No it doesn't go in the Pork and Pintos. I also made Yummies from my cook book for my husband who was traveling all week.

Your ingredients include 2 lb. of pork (I prefer a pork butt), chicken broth, pinto beans (I cheat and buy canned ones), rotel, green chilis, orgeno, cumin and salt and pepper. (Recipe featured at the end of this post)

This is the best pork in the world. My best friend's husband Matt makes the best pork in the world. Too bad he's not everyone's best friend's husband.

Look how beautiful it is...

See, you literally throw it all in. I was so excited, I took the blurriest picture ever.

After 4 hours of stewing on low, you have amazing Pork and Pintos. I served over rice with jalapeno-cheddar foccacia bread.

After dinner, we enjoyed Yummies. The easiest, most yummiest dessert!

Val's Version

(Denver, CO)

Guess what ….. ?????

I GOT A NEW CROCK-POT!!!!!!!!

Since the recent loss of our beloved friend, I figured I had mourned long enough. It was time to replace her. That and Jen picked a recipe that required it. This little guy is a major improvement. Latching lid. Digital timer. Thermometer. Triggered warming option. Dressed up to the 9's!

Being that we were just now taking this gadget out of the box to use for the first time, I was a little hesitant to do the test run on a blog recipe. But, didn't really have a choice. It takes a few times to use the slow cooker to see what it's timing settings are. I also was at a disadvantage because I had to cook my pork, unlike Jen who cheated with hers already prepared. This typically would take anywhere from 8-11 hours, but I got mine done in 4 1/2 on High.

Rule of thumb - read the packaging. I was unaware that I had to soak my beans prior to putting them in the crock pot, so ended up adding them after the fact. Again - Jen cheated. I will call her out any chance I get.

If you didn't know this already, you should always put the veggies/fruits in first, then poultry with your seasonings last.

I may have also screwed up and had the Rotel in the pot from the jump, but I don't think that made a difference.

My grouchy husband kept asking when we were eating, so I pulled the pork out after about 4 hours and 15 minutes and it was already fork tender. Took me about 15 minutes to shred due to me being extremely precise and not wanting to rub the forks together.