Recipes by their Ingredients

orange juice

  • Carnitas



    (Serves 12-15)

    3-5lb pork butt or shoulder, cut into 5" chunks
    4-6 cups orange juice
    10 cloves garlic, whole
    6 bay leaves
    1 tblsp coriander seeds
    1 tblsp salt
    1 tsp cinnamon
    1 red onion, cut in 8ths
    1-2 cups shortening or lard (optional)
    1 tblsp cumin, ground
    1 tblsp Tony Chachere's Cajun Spice

    NOTES: Almost any liquid can be used, some recipes I have seen use cola as the sweetener others use chicken stock, be creative after you try it once this way! Also you can substitute Tony's for some granulated garlic, cayenne pepper, salt and pepper.

    Coat the pork butt/shoulder chunks in Tony's Cajun Spice and put at the bottom of large pot along with the onions, garlic, bay leaves, coriander seeds, salt, cinnamon and cumin.

    Now pour in the Orange juice, if your using shortening or lard put it in now and with using some cold water until it covers the rest of the pork butts by an inch.

    Turn the burner onto medium and when it reaches a boil, lower it to a simmer, for about 3 hours.

    Preheat the oven for 10 minutes at 425 degrees. When the Carnitas are done turn off the pot, and with a pair of tongs remove the meat to a baking sheet pan/cookie tray, smoosh the pieces of pork down a little if they didn't already break up upon removal of the pot of liquids and discard any other solids like the bay leaves.
    Place in the oven for about 20 minutes or until they gained a nice crisp.

    Serve over soft shell tacos with cheese and salsa - YUM!

    Stores in the fridge for 3 days, in the freezer, 4 months! Enjoy!

  • Habanero Orange Beef Jerky

    habanero orange jerky
    Habanero Orange Beef Jerky
    (Makes about 32 Ounces)

    3.5 to 4lbs Beef, Top Round or London Broil
    2 tblsp Onion Powder
    2 tblsp Black Cracked or Ground Pepper
    1 tblsp Garlic Powder or Granulated Garlic
    3/4 Cups Brown Sugar
    1 Cup Soy Sauce
    ½ Cup Worcestershire Sauce
    ½ Cup Sherry Vinegar
    6 tblsp Liquid Smoke
    ½ Orange Juice
    7 Habaneros



    In a blender or food processor pulverize the Habaneros, minus the stems.
    In a saucepan add the Brown Sugar, Soy Sauce, Worcestershire Sauce, Sherry Vinegar, Liquid Smoke, Orange Juice and Habaneros.
    Under low heat, heat and whisk until the sugar dissolves, about 2 minutes, then take off the heat and let cool completely.

    Trim any silver skin and fat off the outside of the beef.
    Cutting against the grain, slice slabs of beef ¼ inch thick. When all the beef is cut into ¼ inch thick slabs, look on both sides of the slab for thick veins of fat, trim these away as leaving them in reduces the time they stay edible and also can go rancid.

    Now cut the trimmed slabs of beef into pencil sized sticks, depending on how long they are you may want to cut them in half (or thirds if using a London broil cut of beef).

    Add the onion powder, garlic powder and black pepper to the beef strips. Let sit, covered, in the refrigerator while the marinade cools.

    Place the beef pieces into the marinade and mix up. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, 6-8 hours is ideal, overnight is fine.

    Drain the liquid off, it's fine to have bits of the pepper and spices on it.

    Line your trays with their non-stick screens, or if using an oven, line cookie sheets with parchment paper.

    Place the beef pieces in a line a ¼ inch away from any edges, and leaving a ¼ between rows, and fill up the trays/cookie sheets.

    If you are using a dehydrator, set it on jerky or 170° F.

    If you're using the oven set it at its lowest temperature, then keep the door of the oven open a crack. 170 is the ideal temperature. (If you have no way of knowing your ovens temp with the door open, you must pay closer attention and your time is less then the dehydrators time.

    Dehydrator time varies on the doneness you like. test one at 6 hours, then at 7 hours. My latest batch was at 9 hours but my average dry time is 8 hours.

    Let cool down, package in portions inside seal-a-meal bags or zip-lock bags.

    Your jerky is safe refrigerated for at least 2 weeks, but they're addictive and I bet it won't last toes 2 weeks!

  • Sesame Orange Dressing

    Sesame Orange Dressing
    Sesame Orange Dressing
    (Coats 2-3 heads of Iceberg Lettuce)
    ¼ cup orange juice
    ¼ cup rice wine vinegar
    1+frac12; tablespoons light soy sauce
    ¼ teaspoon dry mustard
    1 teaspoon sugar
    2 tablespoons peanut oil
    1+frac12; teaspoons sesame oil
    1 teaspoon toasted sesame seeds
    NOTES: White wine vinegar or cidar vinegar can be substitued for the rice wine vingar. You can also use fresh mustard in place of powdered mustard.


    Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

    Serve over Sesame Orange Chicken Salad.