My Favorite Meal for Entertaining

  • Jen Angotti
  • 02/16/15
Cooking for people is an Angotti tradition and I love a dinner party. For Valentine’s Day, instead of going out, we invited a few people over for carnitas. This is currently my favorite meal for entertaining because it’s delicious and easy.
 

Pork Carnitas

Ingredients
 
2 pounds boneless pork shoulder (Boston butt)
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chile powder, coriander, cumin, chipotle powder
3 cups of water
1 Mexican beer
Fresh cilantro sprigs
 
The night before: Season pork shoulder with salt, pepper, chile powder, coriander, cumin and chipotle powder. Leave in refrigerator overnight.
 
The day you’re serving carnitas: Preheat oven to 260. Rinse pork shoulder. Put in dutch oven. Pork shoulder should barely fit in dutch oven. Add water, beer and cilantro. Cook for 6 hours. Once it’s done cooking, remove from oven. Pull pork shoulder from dutch oven and put on a cookie sheet. Shred pork on cookie sheet. Pour half a cup of cooking liquid on top of shredded pork. Broil in oven for 5 minutes or until pork has crisped slightly. Serve immediately on a platter with corn tortillas.
 

Carrot Slaw

12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
2 tablespoons olive oil
4 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
 
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper. Chill 1 hour or more.
 

Black Bean, Tomato and Pineapple Salsa

2 cups grape tomatoes, halved
1/2 pineapple, cored and diced
1 cup rinsed and drained canned black beans
1/4 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
1 teaspoon red pepper flakes
1 jalapeño pepper, diced
1/2 cup lime juice
2 tablespoons olive oil
 
Combine tomatoes, pineapple, black beans, onion, cilantro, salt, red pepper flakes, jalapeño, lime juice and olive oil in a bowl. Chill.
 
For carnitas, assemble on a corn tortilla: pork, carrot slaw, and salsa. Add whatever condiments you like: avocado, salsa, sour cream or cheese. I’m a purist and just like the pork, carrot slaw and salsa. Enjoy!
 
 

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Jen Angotti excels at helping buyers and sellers achieve their real estate dreams. She offers concise, realistic advice on how to navigate any real estate transaction. Her clients appreciate her attention to detail, willingness to answer questions and patience.

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