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0:00 Hey y’all
0:18 Crockpot Pork Carnitas
7:42 Spinach & Feta Turkey Burgers
14:15 Subbie Supper Intro
15:09 Baptist Pie
CROCKPOT PORK CARNITAS:
4 lb pork butt
1 onion, diced
1 Tbsp chipotle chili powder
2 tsp oregano
2 tsp cumin
1 tsp salt
1 large orange, you’ll need zest and juice
1 (12oz) Blue Moon or similar wheat beer
Cut pork into 4 even pieces. Transfer pork pieces to Crockpot. Add onion, chipolte chili powder, oregano, cumin, and salt over top pork. Zest entire orange over top the spices and juice the entire orange into the crockpot. Slowly pour the beer over all of the ingredients. Cover the crockpot and set to LOW for 7 to 8 hours or HIGH for 4 hours.
Set oven to BROIL. Once pork is done (able to be easily pulled apart) transfer all the pork to a baking sheet lined with aluminum foil. Pull pork apart and spread over the entire pan. Measure about 1/4 cup of liquid from the crockpot and sprinkle evenly over the pulled pork. Transfer to the middle rack of the oven and broil 5 to 6 minutes until the pork gets nice and crispy edges.
Serve immediately. Serve as tacos or a taco salad and put all your favorite toppings on!
SPINACH AND FETA TURKEY BURGERS:
1 lb lean ground turkey
1 cup packed fresh spinach , finely chopped
4 oz crumbled feta cheese
2 cloves garlic , minced
1/4 cup bread crumbs
2 tsp Worcestershire sauce
1/4 tsp black pepper
2 Tbsp Kickin’ Chicken seasoning (or similar)
2 Tbsp olive oil or bacon grease
4 hamburger buns , toasted if you’d like
mayonnaise , for serving
cucumber slices , for serving
thin red onion slices , for serving
In a large bowl, mix together the ground turkey, chopped spinach, feta cheese, garlic, bread crumbs, Worcestershire, black pepper, & Kickin’ Chicken seasoning until combined.
Divide into 4 equal portions (approximately 4 inches in diameter, 1 inch thick.)
Preheat a cast iron skillet over med-high heat and add oil or grease. Once fully heated, add turkey burgers and allow them to sit undisturbed for 3-4 minutes to get a great color on one side and then flip. At this point you may want to reduce the heat to medium. Continue to cook until cooked all the way thru (165 F), flipping as necessary.
clear, and an internal temperature of 165 degrees F is reached on an instant read thermometer.
Serve on buns with mayonnaise, cucumber, and red onion.
*SUBBIE SUPPER* Submitted by Criss
2 (9 inch) graham cracker pie crusts
1 (21 oz) can blueberry pie filling
1 (15.25 oz) can crushed pineapple, drained dry of juice
1 (14 oz) can Eagle brand sweetened condensed milk
1 (16 oz) container Cool Whip
In a large bowl, combine pie filling, pineapple, and milk and stir well.
Pour half of the mixture into each pie crust, then top with half the container of Cool Whip on each.
Refrigerate for 1 hour.
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