Love in a Tortilla {Carnitas}

What to make for dinner tonight? As many tried and true recipes/meals I make…I’m always looking to try something new. I came across this recipe here and was totally inspired. The fact that I had never made carnitas before was a bonus.
Carnitas ~ literally means “little meats,” typically pork, and braised slowly in a combination of juices and spices.
Like most recipes I come across, after looking through the list of ingredients, I pick out what I don’t care for and add in what I do like. This gets me in trouble sometimes with baking or with the first batch of caramels that I made over the weekend…but, that’s another post.
I shared a few ig’s along the way and promised to share the recipe if it turned out. It did. So much so that our family had it for dinner two nights in a row as the recipe made a healthy batch of food and, yes, the pork was even tastier the second day.

I didn’t take any formal picts, so I’ll just share my ig’s. They are not the sharpest, but you get the idea.  The recipe is at the bottom of the post.
As far as the herb/spice mix…add what you like. The same goes for the toppings, add your favorites. I’m on a fennel kick, so fennel landed on my carnitas, as did radishes. Whatever you like. ~Gina

photos © Gina Weathersby

Love in a Tortilla {Carnitas}
Recipe type: Main
Author: Gina Weathersby
  • 5 lb. pork butt (wrapped in twine)
  • 4 cups orange juice
  • 1 lime (juice)
  • 1 cup olive oil
  • 1 med sized onion (roughly sliced)
  • 1 big handful of fresh cilantro (roughly chopped)
  • 4-5 fresh thyme branches
  • 3 cloves garlic (chopped)
  • 1 cup brown sugar
  • 1 T coffee grounds
  • 1 T toasted coriander seeds
  • 1 T Spanish paprika
  • 1 tsp red pepper flakes
  • 1 tsp celery salt
  • 1 tsp chili powder
  • 3 T kosher salt
  • 1 bottle of beer (your choice)
  • Toppings:
  • Thinly sliced onions, fennel, radishes, red/yellow bell peppers, scallions
  • Manchego cheese (grated)
  • Fresh cilantro
  • Homemade salsa
  • Homemade guacamole
  • Lime juice
  • Hot sauce (of choice)
  1. Preheat oven to 350 degrees
  2. Take the pork out of the fridge, pierce with a pairing knife in several places, salt and let rest for 15 minutes.
  3. In a dutch oven, large enough for your pork butt, sear all sides of the meat with some of the olive oil and set aside.
  4. In the same dutch oven, add the sliced onions and cook a few minutes till a little color is showing.
  5. In a bowl, combine the oj, lime juice, chopped garlic, and all the herbs and spices, slowly adding the remainder of the olive oil while whisking.
  6. Place the pork back into the dutch oven on top of the onions.
  7. Pour the marinade and beer on top of the pork until the pork is almost fully submerged.
  8. Put the lid on and place on the middle rack of the preheated oven.
  9. Cook for 4 hours.
  10. Baste half way through and add a splash of more beer, if needed.
  11. When finished cooking, just pull the meat with tongs and a fork.
  12. Place meat into a heat proof bowl and ladle in it’s juices.
  13. Serve the pork with warm tortillas and your toppings of choice, top off with the fresh salsa, guacamole, cilantro and finish with a generous grating of cheese and, of course, your favorite hot sauce.



G. D. Vajra Wine Dinner at The Mercantile Library ~ Spines, Hart & Air

An extraordinary pop-up dinner collaboration combining the warm, old world atmosphere of Cincinnati’s Mercantile Library, an exceptional six course menu complete with wine pairings colorfully described by one with a most romantic Italian accent, and the gift of a sublime musical performance.
The hosts~Kevin Hart, Sebastien Hue, Gordon Hue, Chase Blowers, Jim Cornwell.

photographed by Gina Weathersby
words & poetry to accompany by Sebastien Hue and Ben Greenberg

A few images before linking below to the full evening spread.

To view entire story, just click the image below:

A new family favorite ~ Grapefruit, Buttermilk, and Poppy Seed Quinoa Pancakes

I’m not quite sure if it’s the crunch of the poppy seeds, the tang of the buttermilk or the nuttiness of the flours used (gluten free, indeed) but these little breakfast treats have become quite the family favorite and a frequent morning request.
Thank you, Gabriella, for looking up food and recipes online, as well as still inside the pages of cookbooks, like your mommy, and finding this one.

photography ©Gina Weathersby

The recipe below is my adaption of the original by Beatrice Peltre from her new cookbook ‘La Tartine Gourmande‘ ~ enjoy! Gina

Grapefruit, Buttermilk, and Poppy Seed Quinoa Pancakes ~ Recipe adapted from La Tartine Gourmande by Béatrice Peltre. Published by Roost Books, 2011.
Recipe type: breakfast
  • 1/2 cup (90 g) sweet rice flour or white rice flour
  • 1/2 cup (60 g) quinoa flour
  • 2 tablespoons blond cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 pinches sea salt
  • 2 tablespoons poppy seeds
  • finely grated zest of 1 grapefruit
  • 2 large eggs, separated
  • 1 cup buttermilk
  • 1 teaspoon grapefruit juice
  • 1 tablespoon canola oil, plus more for cooking pancakes
  1. In a bowl, combine the flours, sugar, baking powder, baking soda, 1 pinch of salt, poppy seeds, and the grapefruit zest.
  2. In another bowl, beat the egg yolks with the buttermilk, grapefruit juice, and oil.
  3. Add the egg mixture to the dry ingredients and stir to combine.
  4. In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form. Fold the whites into the batter.
  5. In a frying pan, heat 1 tablespoon of oil over medium heat. Pour 1/4 cup of batter in the pan and repeat for as many pancakes as you can make.
  6. Cook until the surface bubbles and starts to set, then flip the pancakes and continue cooking for 1 to 2 minutes more or until golden.
  7. Serve pancakes immediately with warm maple syrup or honey. Sprinkle with grapefruit zest.


Sweet Friday {Nutella Love}

You may recognize this this story from our very first 513{eats} Holiday Gazette 2012.
(In case you missed it, just click here.)
With virtually all of the photography and stories being saved for the issues last year, I thought it would be fun to start pulling stories every so often from past issues to share here as well.
I’ve sprinkled in a few already, like this one, and this one…but for the new year, what better one to start with than dark, decadent and sweet…Nutella. ~Gina

513{eats} Winter 2012 Issue and Printed Version Available for Order

Let’s try this again…not because I didn’t know how to do it the first time, but because we had ‘visitors’  ~ once again ~ to our ftp admin panel who decided to have a little fun today and delete all of posts from Nov. 6 to now.
I guess I should thank them for not deleting everything. The answer to your next question, is no.
Nothing was backed up. Yes, yes, I know…
I wish I remembered what I had written in the first post announcing the release of this issue. I do remember thanking everyone, again, for coming together to make this happen.
It truly takes a creative village and I am sincerely thankful and grateful.
The link for ordering the Winter 2012 Issue in Print and the link to view the issue in digital form are both below. ~Gina

* Please note that all printed issues are printed and mailed directly from our publisher as well as an estimated delivery date will show with choice of shipping fees/ methods.  513{eats} is not responsible if your CC/PayPal shipping address is incorrect, so please double check your address on file. 513{eats} has no way of checking on orders or problems with shipments so please contact Magcloud directly.  You can do so {here}.
If you have any questions, e-mail me at


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